SeoulMisu began with a simple feeling: missing home

I moved to the United States for graduate school, where life became a rhythm of early mornings, long hours in the lab, and quick breakfasts—usually a bowl of oatmeal before rushing out the door.

What I missed most were the comforting rituals of Korean breakfasts, especially misugaru (mee-soo-gah-roo), a traditional roasted grain drink I grew up enjoying.

Over time, I began creating my own blends, bringing together Korean traditions and ingredients I loved, including green tea, oats, barley, and black sesame. As a chemist, I naturally became obsessed with finding the right balance of flavor, texture, and simplicity.

SeoulMisu is my way of sharing that ritual—a small moment of comfort, nourishment, and connection in everyday life.