Here is my mini interview with Sara and the photos of herself and her family and the dishes that she made. She emailed me sometime in February this year. “My name is Sara Yaeggy,.. I’ve been watching your videos for couple of months now…I am learning Korean and Korean cooking so I am very excited to have joined your website…thank you for all the awesome videos they are more than awesome!!! I’ve tried many of your recipes and I love them…” She’s not only interested in Korean food but also Korean language and culture!
What is your name and where do you live?
My name is Sara Elizabeth Yaeggy Liera. My last names come from Sweden and France but I was born and raised in Los Angeles, CA, USA. My parents are Mexican and Guatemalan.
What do you do and how many family members do you have?
I am currently a full time student at CSULA where I am completing my teacher credentials; this is also where I received my Bachelor’s degree. I have five family members; three of us are Korean food fans.
Sara’s younger brother’s message. It says, “I love you! from Isaac” Isaac, your Korean is wonderful! Your handwriting is better than mine! Your sister always makes delicious Korean food for you, so you love me, right? I love you, too!
Sara’s niece posing at the Chinese Market. Sara says she gets most of Korean ingredients there.
Sara says, “my little brother and me wearing Korean face packs” lol
How often do you cook Korean food following my recipes?
I make Korean food just about every weekend. If I don’t cook it I buy it…lol…and I also enjoy kimchi or barley tea with almost every meal now.
What are your favorite Korean dishes? Choose 3, please!
My favorite Korean dish is bibimbap, my second favorite is spicy fried squid and my third favorite is soft tofu stew.
What’s your best Korean dish, the one that everybody compliments you on when you make it?
My best Korean dish is the soft tofu stew. It’s not that I get complimented on it, it’s mostly because it’s one of my favorites and it’s easy to make
soondubu jjigae and vegetable pancake
doenjangguk made with soybean sprouts and mushrooms