Hyosun Ro
Hyosun Ro shares Korean home cooking through Korean Bapsang, with recipes and visual guides rooted in the food her family grew up eating.
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Hyosun’s happenings, collected from public sources, plus their backstory and Starbook, where fans write.
Known for
Korean Bapsang
Korean Bapsang
Korean BapsangOverview
- Known as
- Korean Bapsang
- Work
- Recipe creator and cooking blogger
- Started
- Summer 2009
- Roots
- Grew up in Korea; identifies as Korean American
- Early milestone
- Weekly recipe contributions to The Korea Herald announced in 2013
Mini bio
How it started.
Hyosun started Korean Bapsang in summer 2009 to teach her two children to cook the dishes they grew up eating. Growing up in Korea, she learned by watching and tasting her mother’s cooking, then recreated those dishes as a newlywed.
Finding a wider table.
In a 2013 Korea Herald interview, Hyosun explained that turning instinctive cooking into precise measurements took repeated testing. The newspaper announced that she would contribute recipes weekly, bringing her home cooking to readers beyond the blog.
Cooking with others.
In 2019, Hyosun led Korean American Story’s kimjang benefit, guiding guests through communal kimchi-making. She also wrote the foreword to Venerable Dae-Ahn’s 2024 book, Heart-Stirring Medicine of Korean Temple Food.
Creditschronological, newest first
Books
- 2024Heart-Stirring Medicine of Korean Temple Food: Wisdom & Recipes by a Zen Buddhist MonkForeword contributor
Community
- 2019Korean American Story kimjang benefitKimchi-making instructor
Food writing
- 2013The Korea Herald recipe contributionsWeekly recipe contributor announced in January 2013
- 2009Korean BapsangCreator and recipe writer
Quotes
I hope to share the secrets of classic Korean home cooking and some of my other home favorites.Hyosun Ro, The Korea Herald, January 4, 2013
On sharing recipes with a wider readership. Source: https://v.daum.net/v/20130104194407072
Trivia
- Bapsang means “table,” as explained on her About page.
- She cooked all the food at home for her father-in-law’s 80th birthday gathering of about 100 people.
- Her kimchi jjigae recipe describes the stew as a personal favorite from childhood.
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