Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Subversive Table

cook at home. invite more people. save the world.

  • Home
  • All Recipes
    • Main
    • Side
    • Soup
    • Dessert
    • Snacks
  • Writing
  • About
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

About

Hi, I’m Lis.  I love food and I love to cook. 

Growing up, I lived between two worlds. In my American world, I ate tacos, burgers, pasta, and pizza. In my Korean world, I ate kimchi, pork belly, ban chan, and fluffy white rice. Then I grew up, married an ABC (American Born Chinese), became a mom, and moved to Canada.

On this blog, all these worlds collide into one big pot of collective deliciousness!

What you’ll find at The Subversive Table:

This is a food blog that reflects me: Korean immigrant roots, American upbringing, and ex-pat life in Canada.

You’ll find lots of dishes inspired by Korean ingredients and cooking methods. But with modern tools (instant pot, slow cooker, sheet pans) and an American twist. This is the kind of food I love to cook and eat.

You’ll find modern fusion dishes like Gochujang Chicken Tacos or Kimchi Bacon Pizza. As well as beloved classics, like Galbi Jjim aka Korean Braised Short Ribs or Bossam, made easier in the Instant Pot.

Then there are the dishes that lie somewhere in between: Spicy Soba Noodles, Coffee Jello, Lime Cilantro Slaw. Asian-inspired eats that taste great but are definitely in a category all their own.

I also cook with a purpose: to bring people together. I cook for my family of five, friends and neighbors, and the larger extended family around me. To that end, I’m always on the lookout for family-friendly meals, fun hosting ideas, potluck-worthy dishes, and food that’s great for sharing.

Let’s stay connected!

Sign up to be a blog subscriber! Get the latest updates and my monthly newsletter.

Follow me on social media. I love to hang out on Instagram. That’s the place where I post informal how-tos, my latest food obsession, grocery store finds, weekly dinner menus, and behind the scenes from the blog.

You can also follow me on Pinterest and Facebook!

More About My Story:

I’m an immigrant. I moved to the States when I was 4. I didn’t speak English. Neither did my brother, parents, or grandparents.

My parents worked long hours. Instead, my Korean grandmother — my Halmoni — took care of me after school. In her kitchen, I watched her cook the Korean way: mixing by hand, squatting on the floor, tasting until the “gan” was just right, poking and prodding to determine doneness. Together, we tasted everything.

Black and white photo of Korean halmoni
little girl sitting next to lady in white coat

When I moved out, I learned how to cook the American way: exact amounts, written recipes, step-by-step photos and videos. I learned from Ina and Giada, America’s Test Kitchen and The Food Network, recipe index sites and gourmet food magazines. In this way, I learned how to make bechamel, roast chicken, quiche, and pork carnitas. But anytime I craved Korean food, I called up Halmoni for her vague yet weirdly accurate descriptions (add enough sugar until it’s sweet enough, reduce until it looks done, etc.).

For a long time, cooking was my favorite hobby and constant obsession. No matter where I lived or who was in my life, I cooked and I invited people over. As a grad student. As a NYC public school teacher. Then when I married my love and became a mom. Cooking was always there.

After awhile, people started asking me for the recipes. That’s how this blog came to be. The Subversive Table is the story of the food I love to cook and how it brings people together.

Today, I live in Toronto. In many ways, I live a very ordinary life, doing very ordinary things. But everyday, I cook. I cook the food that I love and I share it with people in my life. And now, I share this story with you.

Primary Sidebar




About

Hey, I'm Lis. I grew up in my Halmoni's kitchen. Now I cook everything! Join me in my quest to connect people together. The table is more powerful than we think. Read My Story…

sub·ver·sive

/səbˈvərsiv/

challenging the status quo, subverting an established system or institution;

dissident, insurrectionist, revolutionary, rebel

Join the Mailing List

Most Popular Recipes

spicy pork belly bulgogi on dark plate with rice bowl and lettuce on a plate

Spicy Pork Belly Bulgogi

Gochujang chicken drumsticks on parchment paper and sheet pan

Gochujang Chicken Drumsticks

cookies on a sheet pan, with a hand holding one

The Perfect Cookie

Korean Fried Chicken, drumette

Korean Fried Chicken

Bo Ssam platter + radish kimchi with oyster

Instant Pot Bo Ssam

DIY Burrito BowlParty | The Subversive Table

DIY Burrito Bowl Party

lemon bars on top of parchment paper and cooling rack

Not-Too-Sweet Meyer Lemon Bars

gochujang chicken on black plate

Spicy Gochujang Chicken

Footer

Follow Me on Instagram

Instagram post 2197424324364177989_1280159171 Different place, same table.  Already looking forward to the memories that will be made here💕
.
.
The first time we sat down at our table to eat a home cooked meal, my youngest daughter turned to me and said, “Now it feels like home.” .
.
And just like that, she articulated everything I’ve been trying to say with my food and my life. Yes, Cordelia, now it feels like home 😭😭😭 #storyofmytable #myimmigranttable #communitymatters #placematters
Instagram post 2178530229948449912_1280159171 Breakfast of champions 💪💪💪 #kimchifriedrice #blackcoffee #putaneggonit .
.
.
Is Kimchi Fried Rice ever not a good idea?? This is one of those basics every Korean learns to cook early in life. I don’t know how many times I’ve had nothing in the fridge and this dish has saved me. One of my all-time favorites!!
Instagram post 2176636643686371480_1280159171 A cloudy bowl of miso soup.  Tastes good for breakfast, lunch, dinner, snack! #misosoup #asiancomfortfood .
.
I grew up eating this simple soup.  It was my version of “chicken noodle soup” - when I didn’t feel well, that’s what Halmoni made for me. So good and so simple!!
Instagram post 2172118680329393506_1280159171 If you’re going to fry donuts once in your life, make these #koreandonuts
.
.
.
New post on the blog, link in bio!
Instagram post 2170115533159346059_1280159171 I never thought I’d get on the Matcha bandwagon but lo and behold, Matcha Coconut Pudding on the blog now!! #matchadessert #matchamatcha #ilovematcha
Instagram post 2162093664422514589_1280159171 A Korean American childhood staple... Donguerang Ddeng or “little round things.” Dredged in flour and dipped in egg wash, these little Korean beef patties exemplify what Koreans eat in the privacy of their homes. I’ve never seen these served in a restaurant but they are classically Korean! .
.
.
New post on the blog, link in bio #koreanbeefpatties #donguerangddaeng #ilovekoreanfood
Instagram post 2160490314946040321_1280159171 Nothing better than a jiggly, piping hot bowl of kimchi soondubu jjigae on a cold rainy day. Nothing!!
.
.
.
Find the how-to on my IG stories. Really easy, I don’t even use a recipe. Just follow the method and adjust the seasonings to suit your palate. It’s not that spicy so I’d add some gochukaru if you want more heat. If you don’t have the salted shrimp, season with a little fish sauce! #soondubu #soondubujjigae #ilovekoreanfood




Copyright © 2019 · thesubversivetable.com