I design identities, translate brands to the web, build a product or platform here and there, and do some light consulting and strategy work.

I also cook a lot.

My hobby is cooking, developing recipes, and documenting the process. You can see my work on Instagram at @dougchoi.

My first attempt at Hotdish has been long overdue. This recipe is @timwalz ‘s Turkey Trot Tater-tot Hotdish which is apparently award-winning. I’ve actually had very little Hotdish since moving to Minnesota. I blame the pandemic for keep
Ramp and Fennel Japchae. I’ve been playing around with a version of japchae that prioritizes a rainbow of texture over a rainbow of colors over the last couple of years. This has led to some swaps on some of the more traditional ingredients. T
I made an attempt at a kind of pork belly kbbq gimbap. I pressure cooked some pork belly with ginger, salt, garlic, and sugar. It was similar to a bbossam preparation in many ways, but then griddling it later felt like sangyupsal, so I wasn’t
An attempt at Tteok Mandu Guk for Seollal (Korean Lunar New Year) from a few weeks back. The new year kind of snuck up on me but luckily I’d already purchased some beef (country style ribs I believe) that I figured would make a decent broth. I
A pantry pasta I made a few weeks ago as an excuse to test out some Chili Oil courtesy of @dsmramenclub. Fake beef crumbles fried with scallion, ginger, doubanjiang, soy sauce, and sesame oil. Blanched yuchoy (I think?), pickled red onions, and a r

I was recently featured on Minnesota Public Radio News for organizing a Kimjang, a gathering where people make Kimchi. You can find the radio story and accompanying article by Hannah Yang at MPR News.

You can learn more about Beyond Hungry, the podcast I work on with my friend, David Baeza at wearebeyondhungry.com

The digital design part is my day job. You’re not interested in that.