Make Jennie Kwon’s Mama’s Belly-Warming Beef Bulgogi

The mother of all family recipes.


Like Jennie Kwon’s freaking stunning emerald rings and slender cuffs that are destined to be passed down from generation to generation, the designer’s mom’s sweet—but not too syrupy!—take on the Korean staple beef bulgogi has achieved family heirloom status. “It’s a comfort food—I grew up eating it, but it also brings back memories of watching my mom cook as a child. Inhaling the familiar smell of garlic and soy sauce, hearing the graininess of the sugar brushing against her silver mixing bowls as she stirred, watching her dip her finger into things to taste, and listening to her tell me stories about her childhood, my grandmother, and my grandfather whom I had never met,” she says. Though the Kwon matriarch mostly cooks by taste, Jennie’s finagled a recipe out of her that she’d be beyond thrilled for you to try out yourself. —alisha prakash


Jennie’s adorable mom and her bulgogi!

1 to 1 ½ pounds top sirloin or tenderloin, thinly sliced into ½-inch-thick pieces
1 white onion, chopped
½ Asian pear, roughly chopped
6 to 7 tablespoons soy sauce
3 to 4 tablespoons sugar
Black pepper, to taste
½ tablespoon sesame oil
½ to 1 tablespoon crushed garlic
1 tablespoon sake
½ carrot, sliced
1 scallion, sliced
1 tablespoon toasted sesame seeds

Prepare the meat by pressing with a paper towel to absorb excess blood, but do not wash. Puree ½ of the white onion and the Asian pear with ¼ cup water. Combine this with the soy sauce, sugar, a little black pepper, sesame oil, crushed garlic, and sake. Pour over the meat in a Tupperware, and mix well. Refrigerate for a few hours or up to one day to marinate. You can cook this on charcoal grill—for tastiest results—or indoors. To cook on the stove, preheat a frying pan over high heat and cook meat, flipping occasionally, until it’s about halfway cooked through—the meat should still be a little bit pink. Add the rest of the onions, the carrots, and the scallions to the pan. Cook until meat is well done and thoroughly brown. Do not crowd the pan, as this can cause the meat to be soggy. Add a little more soy sauce or sugar to taste if you desire and garnish with a sprinkling of toasted sesame seeds. Serve wrapped in lettuce or ssam with rice and ssamjang and a side of kimchi.

See what Jennie cooked up for her newest edition tomorrow—get on our newsletter to see it first.

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Han Starnes Serves Up a Kiwi Take on the Burger

Whoa, does this thing look juicy.

Han found her go-to American burger while she was living abroad in New Zealand, mastering the art of hand-spinning yarn: It comes from one of the country’s fave restaurateurs and grill-masters Al Brown and his cookbook Stoked. So what’s the secret? Adding worcestershire, mustard, and ketchup to the patties before cooking—and being extra choosy with your ingredients. “All the beef in New Zealand was grass-fed and local,” Han says. “There was no other option!” —serena qiu



For patties:
1 kilogram (about 2.2 pounds) minced beef
½ cup finely minced onion
1 egg
2 tablespoons worcestershire sauce
2 tablespoons ballpark mustard
2 tablespoons ketchup
1 tablespoon flaky sea salt
Freshly ground black pepper, to taste

For serving:
Cooking oil for brushing
Sea salt and freshly ground black pepper
6 slices provolone
6 burger buns, split
6 iceberg lettuce leaves
2 beefsteak tomatoes, sliced into rounds
1 large red onion, sliced into rings
6 large dill pickles, thinly sliced
Ketchup and mustard to serve



To make patties, place all ingredients into a bowl and, with clean hands, mix until combined. Season with black pepper. Form into 6 patties. Refrigerate until needed.

Heat your grill or grill pan until super-hot. Brush the patties with oil and season with sea salt and black pepper. Cook to the desired doneness (Han recommends 10 minutes total over medium heat), placing a slice of cheese on top of each patty for the last couple of minutes. Lightly toast the burger buns on the grill. To build: Layer the toasted bun base, iceberg lettuce, tomato rounds, burger patty, red onion, pickle slices, ketchup, mustard, and finally the bun top.

Han made a scarf from scratch to keep you warm this winter—see it now!

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Recipe for Success: Check Out Our New Cookbook (and Stuff Your Face With Some Guacamole!)

When we started Of a Kind, it became apparent really quickly that designers—well, at least the ones we work with!—are as creative in their kitchens as they are in their studios. To let that shine, we’ve put together our THIRD ANNUAL cookbook, stuffed with recipes that these knitwear masterminds and soldering whizzes totally swear by. Get your hard copy—or free PDF download—here, and dive into a super-simple but so-genius recipe from the adorable Beka Forney of Louise Goods below! —erica

The Guac of all Guacs

“Restaurant guacamole has never been particularly thrilling to me, and I’ve always harbored a serious craving for guac made properly by my mom. I asked her where she got the recipe, and she said she made it up—although she did give a shout-out to my abuela for the horseradish idea. Brilliant.” —beka


2 ripe avocados
Juice of 1 large lemon or 1 ½ small lemons
2 heaping teaspoons fresh, shredded horseradish (not the prepared kind)
Salt and pepper, to taste
Corn chips, to serve


Remove meat from the avocados, using a fork to help break it up a bit but leaving it chunky. Add lemon juice, horseradish, salt, and pepper. Mix ingredients so that they are evenly distributed, but maintain a chunky texture.

This way for the cookbook!

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The Insider: Mollie Chen


In the Baby-sitters Club version of our lives, Mollie Chen would be our Kristy—not because she’s always wearing turtlenecks or getting all bossy, but because she’s just so good at stuff. Editorial director of our favorite beauty site Birchbox by day, Mollie is also a ridiculously good cook—to the point where you question when and how much she sleeps. And while we still don’t have the answer to that query, Mollie did share her tip for at least looking awake. —carlye wisel

Q: What’s the most embarrassing thing on your bookshelf?
A: I’ll stand by any of my books—a mishmash of contemporary writers, the odd Hunger Games or One Minute Manager, and tons of cookbooks and food memoirs. But I also have weird stuff I haven’t gotten around to throwing away: a roll of Chinese toilet paper that my dad gave me upon landing in Shanghai and made me carry around for the entirety of our three week-long family trip; a Step Up 2 DVD (cinematic genius); and an empty Hitachino Nest bottle that I drunkenly took from Momofuku because I thought it was pretty (now housing paper flowers).

Q: Since you’re a master home chef, do you have a clutch recipe for last-minute dinner parties?
A: Roast chicken. Seriously. I never understood the appeal of chicken until I made it myself, using Thomas Keller’s can’t-fail method. Add a hefty salad and crusty bread, and you’re set. Anyone can—and should—cook. Seriously. Just buy some eggs and greens and get your hands on a cast iron pan. I’ll teach you how to make a frittata.

Q: No, but seriously, Mollie: How do you make vegetables taste good?
A: During the colder months, I roast everything at high heat until it’s just shy of burnt. This works with sweet potatoes, cauliflower, fennel—you name it. In the summer, I love raw shaved salads or simple grilled veggies. And salads don’t have to be boring. I think secret is twofold: fat and texture. Add tahini, avocado, or cheese for creaminess, and chopped up apples, toasted nuts, or crisp sprouts for crunch. If all else fails, consult Yotam Ottolenghi or Suzanne Goin for inspiration.

Q: What’s the last thing you saw that really amazed you?
A: I was familiar with George Bellows but hadn’t seen any of his paintings in real life until the Metropolitan Museum show this fall. I was blown away by the depth and range of the paintings, and the way they captured the color and life at the edges of New York life in the early 1900s.   

Q: Is there anything hanging in your closet that you’ve never had the guts to wear?
A: No, but I definitely have things in my closet that require a week’s worth of kale and chia seeds to wear. (They don’t come out very often.)

Q: How would you describe your style?
A: I wouldn’t call it a style, but I’ve definitely cornered the market on silky printed things and skinny belts. I almost never wear black.

Q: Do you own any Of a Kind editions?
A: So far, I only have Kindah Khalidy’s Cotton Candy Clutch (a birthday gift), but I have my eye on many others—and I’m hoping the Swiss Camo Tote comes back before summer!

Q: What’s your one solid beauty secret?
A: Face oils. As someone who had oily skin as a teenager and a frustrating bout of mid-twenties acne, I never, ever thought I’d learn to love face oils. But I find that they keep your skin balanced year-round, and feeling amazingly light and healthy—kind of like a green juice for your complexion. Under-eye brightener (YSL Touche Eclat or Benefit’s Ooh La Lift) is the fastest way to look awake and pulled-together. Cream blush has a velvety texture that you don’t get with powder—I adore Jouer’s Cheek Tints and RMS Beauty’s Lip2Cheek. Whoops, that was three.

Meet more unreasonably lovable people right over here.

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Rawaan Alkhatib’s Famous Cucumber-Caramel Ice Cream

This scarf designer goes back to her pastry-chef roots.


Turns out, Rawaan Alkhatib’s scarf line is one of many creative projects she’s cooked up. Back when, she planned to open a bakery with a friend in Dubai. “At the time, I had been baking and selling cookies and cakes out of my home kitchen, staying up till 3 A.M. filling orders, so it didn’t seem like a crazy idea,” she says. Here, a shockingly refreshing ice cream that may have found its way on the menu—alongside kooky goodness like Pop Rock truffles—if Rawaan had gone the confectionary route. —alisha prakash

4-5 cucumbers (depending on size)
1 tablespoon lemon juice
¾ cup sugar
2 cups whole milk
1 good pinch kosher or flaky sea salt
3 tablespoons cornstarch (or rice starch)
1 cup cold heavy cream


Peel cucumbers and roughly chop. Process, blend, or grate to get about 1 ½ cups of cucumber-y goodness. Stir in lemon juice and set aside.

To make the caramel, spread the sugar in an even layer in a cold, heavy-bottomed saucepan. Turn on the heat, and allow the edges of the sugar to liquefy before gently dragging it in to the center of the pan to help the rest of the sugar along. Stir away. Observe it, because caramel likes nothing more than to burn. When it’s pale amber, pour in the milk. The caramel will harden into a raft. Stir it around to dissolve about half, and then fish out the block gently (it will be very hot!) and set it aside on a chopping board for a second. Stir the salt into the pot.

Combine the cornstarch and heavy cream in a bowl and stir to dissolve. Strain into the caramel mixture. Heat gently, stirring constantly, until the mixture thickens, boils, and bubbles up—this will take roughly two minutes.

Remove from heat, scrape into a bowl, and cool in an ice bath. Mix the cucumber puree into cooled base. Chill thoroughly in the fridge, for at least an hour, then whisk to remove lumps. Pour into an ice cream maker and follow the instructions.

While you wait for your ice cream to freeze, chop the caramel block into small (a little bigger than a grain of rice) or medium (a little larger than a pea) shards. Once the ice cream is ready, plop it into a freezer-friendly container and mix in the caramel choppings. Freeze for 20 minutes before serving.

See what Rawaan made just for us! This cheetah scarf will blow your mind.

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Get Your Michelada on With Workhorse

Bust open a few cans of Tecate, and you’re on your way.

Even the most dedicated workhorse needs to unwind sometimes. And so when Zoë Chicco, Nicole Sutton, and Amber Sutton of the vintage-inspired line Workhorse Jewelry (see what we did there?) want to chill out with a couple of friends, the industrious trio whips up its signature spin on the michelada. “We’re fairly obsessed with it,” confesses Amber. “If we’re getting together with friends, we’ll bring all the fixings with us and make it on site.” Here is their tried-and-true recipe for the so-delicious libation. —mattie kahn

1 lime, cut into wedges
Celery salt
Cayenne pepper
2 limes, juiced
1 teaspoon Worcestershire sauce
½ to 1 teaspoon hot sauce (to taste)
2 12-ounce bottles or cans of Mexican beer (e.g., Tecate, Modelo, Negro Modelo)

Prepare four tall glasses: Sprinkle celery salt and cayenne pepper on a small plate. Use a quartered lime to wet the rim of each glass. Flip the glasses over onto the plate with celery salt and cayenne pepper to coat the rim. In a small bowl, combine the lime juice, Worcestershire sauce, and hot sauce. Add a handful of ice to each glass. Divide the lime juice mixture between each of the glasses. Top up the glasses with slowly poured beer, wait for foam to settle, and ENJOY.

Get your hands on the so-stunning, gold-and-diamond bracelet the trio made for us.

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Fort Standard Whips Up a Batch of Hard Apple Cider

It’s a party in a five-gallon jug.

Talk about DIY kings: In addition to handcrafting furniture, jewelry, and toys for their design label Fort Standard, Greg Buntain and Ian Collings brew their own hard cider every year. “It’s super easy,” shrugs Ian. “And super cheap, which was the main incentive to do it.” The boys are so serious about their (alcoholic) juice, in fact, that they throw an annual fall cider fete at their studio. Here, Ian shares their recipe so you can get in on the fun. —raquel laneri


Five gallons of local, unpasteurized apple cider: “The most important thing is getting the right kind of juice. We get all our cider at the farmers’ market. And you want unpasteurized apple cider—if it has preservatives and it’s been heated, that kills all the yeast and all the good stuff.”
Brewer’s sugar, 1 to 4 pounds: “You could also brew the juice without sugar, but then your alcohol content will be really low, and we like our cider strong!”
Dry ale yeast or champagne yeast, one packet: “The yeast develops the flavor: Champagne yeast renders this very wine-like flavor, and ale yeast brings out a hardy, more round flavor. You’ll want to check packet instructions for exact amounts, but usually one packet is designed for a five-gallon batch.”


Prime the yeast by putting it in warm water. In a large pot, heat up one gallon of the apple cider. Add the desired amount of sugar—the more sugar you use, the higher the alcohol content. Warm until the sugar is just dissolved. Don’t heat it up too much, or you’ll kill all the important stuff in the cider!

Combine the sugary solution and the remaining cider in a five-gallon glass jug. Add the yeast—it will start to violently bubble—and seal everything off with an airlock. Store the jug in a dark place that’s below 60 degrees so the mixture can ferment, but don’t put it in the fridge because it’s too cold.

Let it stand for 30 to 40 days, until the mixture stops bubbling.

Come back tomorrow to score another Fort Standard concoction—this time one you can wear. Get on our email list so you don’t miss it!

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Get Cookin’: Suzanne’s Best Brownies from Annie Larson of ALL Knitwear

Hard copies of our cookbook went up for sale this morning! 45 recipes for $6?! Get on that. To tempt you further, here’s what it takes to whip up Annie Larson’s fave (polka-dot) brownies, bound to make your weekend approximately 83% more delicious. —erica

“I found my brownie recipe on the Internet after trying many others with disappointing results. I made a few changes right away, like using vanilla extract instead of almond and reducing the amount of sugar. For a while, I was baking sweets every Sunday, and the brownies were in heavy rotation. For a little flair, upside-down chocolate chips make great polka dots.” —annie

2 ½ sticks unsalted butter
2 cups sugar
1 ½ cup + 4 tablespoons cocoa powder
½ teaspoon salt
4 teaspoons vanilla extract
4 large eggs, cold
1 cup flour
Chocolate chips (optional)

Preheat the oven to 325 degrees. Combine the butter, cocoa, sugar, and salt in a double boiler. Mix until fully melted and hot to the touch. Remove and let cool until mixture is just warm. Using a wooden spoon, stir in the vanilla extract. Add the eggs one at a time, stirring to combine after each addition. When the batter looks shiny, thick, and well-mixed, add the flour. Mix in slowly, then beat batter 40 times with a wooden spoon. Pour the batter into a greased 9x13-inch pan (or an 8x8-inch pan for thicker brownies), and spread it evenly. Top with chocolate chips if you’d like. Bake 20-25 minutes.
Get the other 44 recipes right over here…

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Recipe for Success: Download the Of a Kind Cookbook, Vol. 2

We made a cookbook—our second. Well, really, we just put the thing together: 45 of our designers, who are apparently also talented behind the burner, provided the recipes, and we so freaking thrilled to share them. We’re talking basil pumpkin seed pesto, olive oil carrot cake, apricot-rosemary whiskey…wipe the drool off your keyboard.

And! You can download the full PDF here. You’re welcome.

If you want a hard copy to spill all over, we got you covered, too. If you’re in NYC, come to our cookbook release party at Thistle & Clover tomorrow (Tues.) night—if you buy an Of a Kind edition there, it’s a GWP (gift with purchase, y’all). Or $6 on its own. Angelenos can score a copy at the amazing Tenoversix, and for everyone else, there’s the internet: We’ll have them avail on this here site later this week.


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Jeet Sohal’s From-the-Garden Refreshments

Mint tea? Green smoothie? One of each, please.

The veggies of their labors.

Things in perfect symmetry do not particularly inspire Jeet Sohal—it’s nature’s disarray that gets her creative juices flowing. And, for Mother’s Day in 2010, her husband gifted her a patio garden that has made at least a partial Martha Stewart out of the designer behind the unfussy L.A.-based line Bare. Her two young sons, Kieran and Simran, help her water the plants, and Kieran, not yet three, even plays chef de cuisine for one of her two favorite homegrown drinks—drink up the recipes below. —dana covit

Check out the equally simple ‘n elegant edition Jeet made for us! It’s a nude leather bag that will make you want to celebrate, well, anything.

Crazy-Fresh Mint Tea
“Since I’m not a caffeine person—it gives my hands the jitters, making jewelry and bag work a bit difficult!—mint tea makes a great, refreshing alternative. I love having it in this sweet vintage cup I scooped up from the Rose Bowl Flea Market, or over ice for a brisk A.M. beverage.”

Wash a handful of mint leaves—we have an Egyptian mint plant. Steep for 1-3 minutes in boiling water until desired strength is achieved.

Greens-On-Greens Smoothie
“Three to five times a week, my son Kieran makes my husband and I a green smoothie largely from garden picks. It’s a great way for us to use up any overripe bananas, which we stockpile in our freezer. The apple is optional, but we like a frozen one thrown in for a creamier smoothie. Sim, Eric, and I always love drinking Kieran’s specialty green creations—even if he prefers red or blue smoothies himself.”

½ head (about 2 cups) of romaine lettuce
2 cups dark leafy greens (spinach, chard, kale, whatever!)
2-3 celery stalks
½-1 lemon, peeled
1 overripe banana (preferably frozen)
1 apple or pear (preferably frozen)
½-1 cup of ice
Water as needed

Combine all ingredients in a blender and blend on highest setting until smooth.

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