DISCOVERING her love for Korean cuisine began when Ysabel “Izzy” Marie Romano, 25, became a fan of the worldwide sensation, record-breaking band BTS.
Inspired by all this, Izzy learned and appreciated more about the Korean culture, language and especially the food! Izzy soon found herself sampling all the different ramyeon brands (BTS loves instant ramyeon) that she could find on the supermarket shelves and soon after, she started to make tteokbokki (stir-fried rice cakes), jjajangmyeon (black bean noodles), kimbap (dried seawood rice rolls), miyeok-guk (seaweed soup) and kimchi (fermented vegetables). It was the kimchi-making process wherein Izzy found the challenge steeper as it involved soaking cabbages in salt for hours, washing them and making a paste to then coat each individual cabbage leaf. Nevertheless, she thought it was an enjoyable and rewarding experience.
“The first jar of kimchi I made, I consumed almost entirely by myself and had to make more if I wanted to share it. I made trips to the local market to gather more ingredients than I could possibly carry and then went to a Korean mart to get the crucial ingredient that gives kimchi its red hue and distinct spiciness, gochugaru (red pepper flakes),” Izzy shared.
“I found the love for making kimchi after having made a few batches. I find that making kimchi creates a meditative element to it as I chop the ingredients and spread the paste on each cabbage leaf, to me it is calming and time seems to fade,” she said.
Known for its pro-biotic qualities, unique flavor and signature kick, Izzy would like to share her kimchi with more people who could send her their bottles or containers, to feel like the “Korean mom way” and also a more sustainable way to do things.
For orders, feel free to contact Izzy on her mobile/Whatsapp on 0917-646-6474.