Meet & Eat: Jenny Lee-Adrian, Serious Eats Intern
Note: Please welcome one of our current interns, Jenny! In addition to taking classes at culinary school, she's been helping us out a bunch around the office. You can look forward to her weekly roundups on what's in season and the results from the kimchi tasting she's organizing...the fridge is stocked with fermented cabbage thanks to Jenny. Get to know her and say hello! —The Mgmt.
Name: Jenny Lee-Adrian
Location: New York City
Occupation: Culinary student
Favorite comfort food? Bacon, egg and cheese sandwiches, braised short ribs, slow-roasted pork belly and Girl Scout Thin Mints.
Guilty pleasures? Homemade chocolate chip cookies. I'll bake cookies at ten at night, and eat about a third of them before I go to bed. Then I'll eat cookies for breakfast the next day.
Describe your perfect meal. Pajeon, a type of Korean pancake with vegetables and seafood. Pork dumplings. Galbi wrapped in lettuce and hit with a large spoonful of ssamjang. Kimchi on the side. Ice cream for dessert.
What food won't you eat? Tarantulas.
What would you like to try but haven't yet? I'd like to go to a country I've never been to (like Ghana), and try everything the cuisine has to offer.
Favorite food people? Jacques Pepin. Michael Pollan. David Chang.
When did you first realize you were a serious eater? When I was a kid, I could eat a sleeve of store-bought cookies in one sitting. Fifteen minutes later, I'd eat more.
What do your family and friends think of your food obsessions? My husband knows when I'm hungry, food always wins.
Everyone has that one person they call when they need a restaurant recommendation. Who do you call? I don't really have that one person. I usually look for recommendations from food websites, radio shows, and TV shows.
And what's the best recommendation they've ever given you? Fatty Crab. I still think about the crispy pork belly with the pickled watermelon.
What is your favorite meal and what's your go-to spot for it? Your usual order? Dinner. My husband and I like to go to Sake Bar Hagi. We usually get okonomiyaki, gobo chips (burdock root chips), ramen with pork, different types of yakitori and rice balls with sweet red beans and green tea ice cream.
Do you ever cook? What's the best dish you make? Yes! I love to make Galbi chim, Korean short rib stew with chestnuts, dried jujubes, potatoes, Daikon radish and carrots.