ABOUT CHEF MYUNG SOOK LEE
Chef Myung Sook Lee was born in Seoul, Korea. She was a protege of Hae Sung Hwang, a master of Korean Royal Cuisine, at the Korean Traditional & Royal Cuisine Institute in South Korea. Chef Lee graduated from the Tsuji Academy, a premier hotel & restaurant college in Japan. She completed her training at the Culinary Institute of America at Greystone in Napa Valley, California. Chef Lee has opened and maintained restaurants in Korea, Japan, and China and she is dedicated to spreading knowledge of healthy Korean food around the world. She is a consultant for major Asian food companies, universities, and the South Korean government, and she will be a visiting professor at Orange Coast College in Spring 2013.
CHEF LEE’S FEATURED RECIPE
Fermented Soybean Paste — Learn More »