847: Korean Soup University with Clara Lee and Eddo Kim of Queens

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Clara Lee (2:08)

And so I think right now with so many people using different types of tin fish, it's just a good opportunity to sort of blend tin fish that you like, the one that you have in your pantry, with the kimchi that you may have stored at the back of your fridge for months.

Matt Rodbard (2:26)

This is TASTE. I'm your host, Matt Rodbard.

Clara Lee and Eddo Kim are the co-founders of Queen's, the San Francisco Korean American food company that started as a delivery-only deli in 2018, became a beloved inner sunset soup-eret, and now makes gochujang, tenjan, and gochugaru from Northern California grown ingredients. Their debut cookbook is Korean Soups, Recipes for Soups and Stews That Nourish, Restore, and Delight. I absolutely love it. Today in the show, Clara and Eddo join me to talk about Guk versus Tang, and what closing a storefront taught them about building a brand. I hope you enjoy this episode.

Eddo, Kim, and Clara Lee, welcome to This Is TASTE. So great to see you guys.

Clara Lee (3:21)

Great to see you, Matt.

Matt Rodbard (3:22)

Your book is amazing.

Korean Soups, what a title, it says it all. But there's so many directions you could have gone in with it, and I think it's so comprehensive. It's fun to read, has a clear visual identity. I'm a huge fan. I have some favorite recipes we'll go over, but congratulations.

Eddo Kim (3:40)

Thank you so much.

Matt Rodbard (3:42)

So you're in New York right now. Where have you been dining out? I'll start with you, Eddo.

Eddo Kim (3:47)

Yes, we got in last week, and we've been staying with Clara's parents up in Rockland County. So this is the first day in the city, so we have a few spots in mind. I think we're going to check out Lay, and then also if our stomachs can handle it, we'll go to Via Corota.

But this past weekend, we went up to Upstate Dove's Diner. Our friend Emma, she opened up this wonderful diner up there, and everything was delicious, perfect.

Matt Rodbard (4:15)

Yeah.

Clara Lee (4:15)

I mean, it was perfect. It was really, yeah, perfection. She's been a close friend of ours from San Francisco, and she just has such a great food palette and sense of style and aesthetics.

And so that's been really great. But yeah, we're excited to check out Lay.

Matt Rodbard (4:33)

So take me back to the origins of Queens. You write in the book how you really had a freestyle approach to the service, and I agree, you invited us in graciously to photograph for Korea World, our book, Dukey and I's book. And I loved it. I love that visit. I'm sad it's not there.