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A Culinary Journey: The Birth of Ahnest Kitchen

Sarah 세라
Established in 2018, Ahnest Kitchen was born out of a personal quest for fulfillment during a challenging period in my life, commonly referred to as a “quarter-life crisis.” The discontent I felt in my first full-time job prompted me to seek solace in the kitchen, where my connection to my cultural heritage through my mother’s cooking became a source of comfort and inspiration. The flavors and aromas of Umma’s dishes captivated my senses, but it was the process of creating these meals that truly energized me. Each recipe became a form of therapy, a way to connect with my roots while bringing joy to others through the act of sharing food.

This passion ignited a desire to preserve all of Umma’s cherished recipes. Initially, I began jotting them down in a notebook, but as my enthusiasm grew, I ventured to take them online, aimed at reaching fellow cooking aficionados worldwide. This decision proved fortuitous as our online presence began to gain traction, leading to an unexpected collaboration with a well-loved Korean food brand from my childhood. Both Umma and I were exhilarated by the prospect and were determined to create a recipe that honored our culinary heritage without compromise. After a series of tastings and adjustments, we finally crafted a dish that left us both smiling with satisfaction. This noodle masterpiece, enhanced with gochujang, strikes an exquisite balance of spice, tang, and sweetness, utilizing angel hair pasta for a distinctive texture and added convenience.

Umma’s Kitchen Wisdom

In the preparation of our recipes, I rely on a mandoline for slicing vegetables, particularly cabbage, to achieve a precise thickness of about ⅛ inch. For those looking to customize flavors, an alternative is available: simply replace the tuna extract sauce with fish sauce, adjusting the sugar content to two tablespoons for a balanced taste. This adaptability showcases the versatility and creativity that underpins cooking in Umma’s kitchen, inviting everyone to experiment and enjoy the process as much as the final dish.

Source
www.epicurious.com