Join World Kitchen host Tamra Fatemi-Badi as she welcomes Stacy Lee and Hyeson Kim into the World Kitchen for a a fascinating workshop where the guest chefs will share the culture and cuisine of Korea, explaining regional and seasonal differences. On the menu will be traditional Kimbap or Gimbap (seaweed, rice, and vegetable rolls) and Bibimbap (rice and vegetables).
Hyeseon Kim (L) and Stacy Lee (R)
Hyeseon Kim came to America to pursue higher education in 1994 and met her husband, Jungwoo Ryoo, in Kansas City. In August 2005, she moved to the Centre region with her three sons when Jungwoo Ryoo got a teaching job at Penn State Altoona. She holds an MA from the University of Missouri -Kansas City and teaches Korean part-time at Penn State. She is involved with PanAPIDA Circle, Scouting America, and other organizations in State College. Since her husband became the Penn State DuBois Chancellor and CAO in 2022, she has enjoyed getting to know DuBois.
Moving from Seoul, Korea to Philadelphia in the 1970s, Stacy Lee has always felt Philadelphia was her hometown, where she went through the public education system and finished her schooling at Drexel University. Stacy grew up in a household where the family memebers were always involved in one business or another, so it was almost natural for her to enter into business ownership after college.
As the CEO of K Chicken PSU LLC, dba The Koop in State College, Stacy has worked diligently to set up, promote, and successfully run her business branding of her fried chicken as well as authentic Korean cuisine for the last seven years. She enjoys hiking, baking, reading, a hot cup of tea, and, among other things, just thinking. She is a board member of two cultural societies that benefit international students and younger adults and volunteers her time and resources, believing in giving back to the community that supports her business.
Recipes coming soon
