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TADA NOODLES

Robert Lee

23-23 Borden Avenue  Long Island City, NY 11101

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No matter where Robert lived in New York City, he could not find the kind of good jjajangmyeon he ate when he grew up in Flushing: "Seven million bowls of jjajangmyeon are sold every day in Korea."

Based purely on passion, with no formal cooking training, he tinkered and perfected his recipe, while being a "multi-hyphenate": 
tutoring GMAT students, being a real estate agent, acting as financial co-founder and CFO of a few small businesses, and running a non-profit! Robert even gave out samples during the first three months of the pandemic to make sure his noodle dish was just right. 

"For me, it was about having this dish available to people and neighbors that wanted it. People love noodles."

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SCISSORS

Three years ago, if you asked me whether I cooked, I would say, "I just order in all the time." 

For me, when I use anything in the kitchen, I use scissors. When I cut scallions, I use scissors. I think it's more of a Korean thing than anything else. 

The scissors represent a shift, the changes I had to go through to actually using knives, and learning utensils and tools.

 

IT COST FIVE, TEN BUCKS. IT'S A GENIUS INVENTION.

I used scissors at home before this. Scissors for carrots. Scissors for everything! I primarily used it for kimchi. Meat, like Korean barbecue. It's very fast. I use it for bacon. This is my item of choice.

It's just an old pair of scissors. They cost five, ten bucks. It's a genius invention. 

We all use them for opening boxes now. I stopped using it for cooking.

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