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.
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!
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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.
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.
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.