About Us

Yun has been a fine artist, a scenographer, an art director and a chef. Born near a
fish market in a traditional Korean house in Inchon, Yun came to cooking very early, nearly burning down her home while trying to make apple fritters aged 7.

She developed both as an artist and a cook, helping her mother create banquets for Korean traditional ceremonies whilst studying fine art at school and university. After successfully conquering the high end catering world as head chef for William Norris, and the art world with admission to the Royal Academy.

With the passion to propagate the specialities of Korean cooking Yun became a development chef as an Asian specialist. Working in the retail sector as a creative cook. It was largely a team effort but seeing her creation on retail shop floors such as M&S, Sainsbury, Waitrose and Tesco .

As a Korean passing down the legacy of food wisdom with the ancient tradition of Korean food, including fermentation and food as medicine, all that is passed down from grandparents, parents to child. Is now pertinent to Yun’s journey. 

Farm to plate is a crucial step in producing food products that are so nourishing, they are medicinal. It Is now the focus and all that Yun and the Ssug team believe wholeheartedly is missing from our lifestyles and health today. It’s our mission to broadcast the nuances of all that this encompasses