Gyeran Mari (Rolled Omelette) with Bell Peppers

About Hyosun Ro

Korean-American home cook and founder of Korean Bapsang, known for everyday Korean home cooking

Hyosun Ro is a Korean-American home cook and food writer who founded the blog Korean Bapsang in 2009 and later published a cookbook of the same name. She is known for translating traditional Korean home cooking, particularly banchan and family recipes passed down through generations, into recipes accessible to cooks outside Korea.

Her cooking centers on the staples of a Korean home table: rice, soups and stews such as kimchi jjigae and doenjang jjigae, and a rotating array of banchan made from vegetables, tofu, and seafood. She relies on core Korean pantry ingredients like gochujang, doenjang, sesame oil, and garlic, and favours techniques like quick pickling, braising, and pan-frying. Many of her recipes are adapted from dishes she grew up eating, with substitutions and simplified steps aimed at home cooks working with ingredients found in ordinary American supermarkets.

Three Korean and Korean/Mexican fusion recipes on Mello, imported from koreanbapsang.com.