65: Brunch and Banchan: Bridging Korean and Southern Flavors with Cynthia Christensen

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When Two Food Worlds Collide

What happens when two powerful food traditions meet in one kitchen? Our guest Cynthia Christensen of But First We Brunch grew up navigating the beautiful complexity of Korean and Southern cooking under one roof. From kimchi to biscuits, her childhood dinner table was a class in how different flavors can complement and strengthen each other.

Known as “The Biscuit Queen of New Jersey” and a two-time Burger Bash Champion at the NYC Wine and Food Festival, Cynthia has built her career around making complex flavors accessible. Her training in James Beard nominated bakeries and regular appearances on New York morning shows have given her a platform to share the joy of fusion cooking with home cooks everywhere.

Join us as we:

  • Talk Family Food Heritage: Learn how Cynthia’s mixed Korean and Southern household shaped her approach to cooking.
  • Navigate Korean Cooking for Beginners: Get practical advice on ordering at Korean restaurants for the first time and simple ways to start cooking Korean food at home.
  • Modernize Family Recipes: Hear how Cynthia adapts traditional recipes for today’s kitchens while keeping their heart and soul intact.
  • Find Your Brunch Calling: Learn about Cynthia’s journey into the brunch world and her approach to teaching cooking that makes complex techniques feel approachable.

Grab your favorite morning beverage and join us for our conversation about food, family, and the beautiful ways our heritage shows up on our plates!

2 photo collage with jar of kimchi on left and southern biscuits on right.
Kimchi and Biscuits!

Resources

Keep exploring and learning with these resources mentioned in the episode:


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