In her new cookbook “Banchan,” chef Caroline Choe offers a new take on traditional Korean side dishes, which are typically viewed as additions to main courses.

“Banchan will look different coming out of my kitchen versus my mom’s versus yours, and that’s part of its value: all the possibilities that it brings to the table,” Choe writes in her cookbook.

In an interview on "Mornings On 1" Wednesday, Choe shared her personal journey to becoming a chef, explaining that her culinary career started in the modest kitchens of New York City apartments.

“As I was embarking in a new career—I went from education to becoming a chef—and that pretty much was where I landed and had to build miracles and happenings in a tiny space,” she said.