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Bon Appétit

Katianna Hong

recipes

Black Bean “Jajang” Bolo Rice

This rich main nods to Korean Chinese jajangmyeon and ragù Bolognese, relying on fermented black bean paste (jajang) for earthy backbone to the meaty sauce.
recipes

Congee Pot Pie

Aromatic congee gets a lofty buttermilk lid in this upcycled spin on comforting chicken pot pie at L.A.’s Yangban Society.
recipes

Buttermilk Biscuits With Curry Gravy

Biscuits and gravy, reimagined by L.A.’s Yangban Society to feature lofty buttermilk biscuits with rich curry gravy made with curry roux blocks (kare).
culture

I Left My Dream Job to Pursue Another Dream—Starting a Family

After 12 years in the restaurant industry, chef Katianna Hong is using her leave to explore something totally new.