Podcasts about hanjan

Welcome to a crochet-tastic double bill of Making Stitches featuring not just one, but two inspirational makers; Hannah Cross from Hanjan Crochet and Amanda Bloom from Little Box of Crochet. My first guest, Hannah Cross has been designing crochet garments, toys and soft furnishings for over a decade and has been featured in Simply Crochet Magazine many times over those years. After leaving a career in Midwifery, Hannah now designs full time and is about to launch her first crochet course this spring. She spoke to me about how she finds comfort in her crochet and how her career has developed over the years.You can find Hannah on her website, Facebook & Instagram.In part 2 of this episode I share a chat I had last week with Amanda Bloom from Little Box of Crochet about her project 'Blanket of Hugs Ukraine' which has seen her appeal to crocheters around the world to send her crocheted squares to be made into blankets to raise funds for the DEC (Disasters Emergency Committee) for their work on the ground in Ukraine. The Little Box of Crochet community hasn't let her down, with dozens of squares arriving daily at her home where she's eagerly joining them to make beautiful blankets. You can find out more about Blanket of Hugs Ukraine through the Little Box of Crochet website, Facebook page & Instagram.If you would like to buy a PDF crochet pattern for Sophia the Sunflower, (£5 from the sale of every pattern will be donated to the UNHCR Refugee aid effort supporting Ukrainian refugees) you can find the link here.For full show notes for this episode, please visit the Making Stitches website.The music featured in this episode is Make You Smile by RGMusic from Melody Loops.The Making Stitches logo was designed by Neil Warburton at iamunknown.You can support Making Stitches Podcast with running costs through Ko-fi.Making Stitches  Podcast is supported by the Making Stitches Shop which offers Making Stitches Podcast merchandise for sale as well as Up the Garden Path crochet patterns created by me & illustrated by Emma Jackson.Making Stitches Podcast is presented, recorded and edited by Lindsay Weston.

In this episode, we interview Hooni Kim, the first Michelin-starred chef in Korean cuisine, who trained at Daniel and Masa before opening Danji and Hanjan. We ask Hooni the steps he took to get to the Michelin level, how he got started, and everything in between.

This week on the CHEF Radio Podcast, host Eli Kulp talks to Chef Hooni Kim, owner of DANJI and HANJAN. He recently released his own cookbook called My Korea this past April. Eli and Hooni discuss how he became a renowned chef and an international cooking show icon, the distinct flavors and intricacies of Korean food, and his charity Yori Chunsa. Yori Chunsa, which means Chef Angels in Korean, connects Chefs with orphans to offer them training and connections to secure careers as line chefs. Learn more about Hooni Kim's work on his website, Hooni Kim.com

My KoreaBy Hooni Kim Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table. My name is Hooni Kim, and I'm back with Suzy to talk about my life, my restaurants especially my new book, my career, and anything else that has to do with running a food business, right?Suzy Chase: “You caught me at a tumultuous time.” That's what you said to me. When we chatted on April 4th. Now it's five months later. How are you doing?Hooni Kim: I'm healthy. My family's healthy, which means that we're doing okay. But it's, it's still it's been tumultuous for the past six months. So I guess we're used to it while. I'm used to it, but it's still not, we're still not doing well.Suzy Chase: So talk about your restaurants a little bit. So you have, for people who don't know, you have Danji right in the middle of the theater district, and you have Hanjan in the Flatiron District, how are they faring?Hooni Kim: Most restaurants I know, most chefs I know are really losing money. Meaning they're putting in every week dipping into their savings to meet payroll, to meet rent. Fortunately for me, I have two restaurants and one of them Danji, we're only doing outdoor seating outdoor dining, which we have five tables and the revenue that we're generating is about 15% of what we were doing before April. So that's not good, but fortunately I started the meal kit business or service at Hanjan my other restaurant a week before we were closed. So this next week is our 26th week of delivering weekly meal kits to many of the families in the tristate area. Wow. Yeah. And you being one of them as well. And that does generate enough revenue to make up for all of Hanjan's costs as well as makeup for almost everything that Danji is short on.Hooni Kim: So fortunately, most weeks I don't have to put in money from my savings, but this past week we did because Labor Day, week and a lot of New Yorkers leaving for vacation, visiting relatives and nobody coming in, which is very difficult for New York because we know that during the summers and holidays, a lot of New York leave the city, but we do expect a lot coming in and sometimes even more coming in than leaving during Christmas and New Years. But since the pandemic it's always people leaving or, and nobody coming in. So it's tough.Suzy Chase: You started off by selling 10 of your meal kits on the first day. How many are you selling now?Hooni Kim: Well, we go by weekly and I think the first week we sold 40 and every week we kept selling more. And by after a month we were selling out at 160 meal kits a week and we had to cap it at that because back then I delivered by myself and I couldn't deliver more than 160 in a week. And we were doing that for a while until the school's closed. And then all of my clients sort of, well, I wouldn't say all of them, but a lot of them decided to leave the city because they didn't need to be here, no school, no work. And we were hovering around during the summer 80 to a hundred past couple of weeks in a little bit less. Most of our clients are repeat customers. And hence we changed the menu every week.Suzy Chase: Well, I don't know how much feedback you get, but I have to tell you that these meal kits have been the bright spot for us during quarantine. And I'm honestly going to cry if I talk too much about it, but having your meal kit come on Fridays was like the one thing my family could look forward to in the middle of the pandemic when we were like on lockdown in our tiny apartment. I mean we can't thank you enough.Hooni Kim: Thank you so much, I still remember dropping off the food on the stairs. Yeah. When I was in New York, I'm in Korea right now. You know, I been in Korea for the past month. We're experiencing in Korea, a little bit of a boost in the infections. And it's not just me. I think a lot of chefs that I know we're trying to find ways to to make ends meet. Now. I haven't gotten a paycheck since March, so I have to look beyond my normal resources, my usual regular resources. So I have an opportunity to come to Korea to do a TV show. So I jumped at it.Suzy Chase: Oh gosh. So what kind of a TV show?Hooni Kim: It's like a Top Chef.Suzy Chase: Oh, that's awesome.Hooni Kim: A cooking contest. I'm a judge and the contestants are foreign chefs, chefs from Italy, Vietnam, Thailand, China, all over the world who most of them own restaurants in Korea and they're competing to win a hundred thousand dollars. So it's a, it's a regular paycheck for me, a weekly paycheck, which I haven't had since I had my restaurants. So for four months, I have to do this to make sure that I can pay my mortgage and buy my son some clothes for school.Suzy Chase: I want to get back to the meal kit because I want to hear what your favorite dish is in the meal kit. And I want to tell you what our favorite dishes are in the meal kit.Hooni Kim: So I like spicy food. I like food that have an impact on your palate right away. So right before I left, I made this spicy cold noodle. I don't know if you remember, orSuzy Chase: Yeah, that's my husband's favorite!Hooni Kim: Okay. This noodle is spicy. It's tangy. It's sweet, it's salty. It has all of these different tastes that whatever you're into it'll have. So that was one of the dishes that I was excited to put on the menu. Right before I left.Suzy Chase: The Spicy Noodles is on page 246 in the cookbook.Hooni Kim: Of my book. Yeah.Suzy Chase : If you're going to buy the book, if you already have the book, you can find that on 246. Now my favorite is I need a drum roll. Your hot wings!Hooni Kim: Oh, which one? Because we have several that we, is it the goopy one with the red sauce,Suzy Chase: Yes, it was the thick, sticky, hot. It hits you. And then it's sweet. It was like super duper sticky. I think you offered it maybe twice and then it didn't come back.Hooni Kim: I think you're right. We had it on just twice, two or three times. It's tough when we have just one menu, because we first started this meal kit when a lot of my customers couldn't come to the restaurant because they had to stay home with the kids. So a lot of the menu items we couldn't do really spicy or really bold. We sort of had to think about the kids who the meal kit was feeding, but we were able to sort of put in the spicy dishes once in a while. And then we get complaints like, my four year old can't eat spicy food. So it was on and off, but now it's different. Now. I think my clientele has changed even, just because the families with the children have left the city. And I hope they come back next week with the wings that you like, they will come back. I think next week it's on the menu, not the kimchi menu the week after. So yeah.Suzy Chase: Well it made me laugh because on one of the menus, it was like, these wings are not for children or something like that.Hooni Kim: Yeah. anything that's red is spicy in Korean food. We don't use ketchup. We don't use tomatoes. So anything that's red is red hot peppers. Whether it be in pepper flakes or Gochujang, which is a pepper paste. I sometimes forget that some people might not notice that, you know, after the complaints, we decided to put it in writing certain dishes don't feed your kids.Suzy Chase: And you can find that recipe on pages 296, 297 and 298.Hooni Kim: Yeah. That's a Danji spicy wing recipe that is actually served at Danji right now with our outdoor dining.Suzy Chase: We'll have to go up there. I'm going to bring napkins with me.Hooni Kim: It is so much better when it's straight out of the fryer and the sauce is sort of just put on. There is that textural sort of a goopy sauce and a crispy wing that makes it just besides being delicious. It's just fun to eat. When you have that textural change. A contrast.Suzy Chase: So, our 14 year olds favorite dish was the radish and beef soup. And it's on page one 94 in the cookbook. Can you describe it?Hooni Kim: It's funny that your son likes that. Cause my son, who's 11, that's his favorite breakfast dish. It's a soothing, comfortable dish that you can eat a lot of because it's not spicy. It's not really peppery. It's not really too salty either. And you can have it with rice. It will hydrate you in the morning. Yeah, it's my son's favorite. And it's explaining it to your son's favorite too,Suzy Chase: But, but I just have to say everything in the meal kit is amazing. There was nothing we didn't like everyone in New York needs to order it.Hooni Kim: Thank you. Thank you so much. You know, it's tough because my staff, we were not used to making 160 portions of anything. At the same time, we became a, almost a banquet kitchen where we never done banquet style food. We always made one or two servings a la minute when people order it and it took us a couple of weeks to learn how to do it the right way. But we're, we're, we're pretty comfortable now. So all of my cooks myself we're very technically, I think there, when it comes to making these meal kits.Suzy Chase: I got so excited when I saw that article come out and made, it said kimchi could make it difficult for the coronavirus to penetrate the body. Did you see that article?Hooni Kim: I didn't read the whole article because it's something that I believe from a long time ago. It's something that I posted even in April or healthy gut biome is so critical in your immune system. So I made that connection a while back when there's an article about kimchi or any kind of probiotic dishes helping to fight off bacterial and viral diseases. It's, you know, something Koreans have known for a long time.Suzy Chase: So does going back to Korea as an adult make you feel like you're a kid again?Hooni Kim: I used to come to Korea for vacation, for fun to eat. I did have more of a connection to my past. I saw relatives. I visited my father's grave on his homeland Soando, but this time not so much, I don't travel. I won't dare to try to visit my father's islands, Soando just because it's not safe. The restaurants in Korea are all closed by 9:00 PM. As far as I know, schools are still closed. You know, this world has changed. You know, my trips to Korea was something that I always look forward to. And when I was here every minute that I was stuck in my hotel room, I felt like I was missing out on another meal or visiting another city. But now it's serious. So I'm just being very carefulSuzy Chase: On a lighter note this week in your heat and serve meal kit you are offering for the first time, I think your 120 day kimchi stew. Tell us about that.Hooni Kim: Second time. Because first time we offered it was I think when we first started, yeah, it's, it's a very deep, deep, acidic kimchi flavor. And when it's over two, three months, when it's 120 days, I don't like to eat it just straight or I wouldn't say raw, but just the kimchi as a banchan, as a cold dish I feel better cooking it because the flavors are just so bold. So strong. I do feel like I need to balance it out with, in this case, pork fat and and anchovy broth and some tofu to make it not so bold. Yeah. It's, it's delicious. And I consider it medicine, but yeah, I'm excited to be able to offer it again after what is it four months now? Since the last time we offered it? Well, that's how long it took for us to 120 days. Yeah.Suzy Chase: So the season on the podcast, I have a segment called Last Night's Dinner. What did you eat for dinner last night?Hooni Kim: You know, the same thing I've been having for the past three weeks, I don't go out to dinner. So in my hotel there is a Dosirak system. Dosirak means like a little bento box where they give you a balanced meal. And for me, because I have a gluten sensitivity, basically it's a vegetable ragu with French fries and a salad and some cheese for dessert. Yeah. It's not exciting. It's not something that I want to brag about. It's not Korean, but I'm just glad that they're giving me something because I am not able to venture out to restaurants because I am here to do a job and I cannot risk, not just myself, but my entire, you know, the staff that we're working with and the entire show, if something horrible happens to me. So I'm just doing another quarantine by myself, in my hotel in Seoul.Suzy Chase: Where can we find you on the web and social media?Hooni Kim: You can find everything about my book, my restaurants at HooniKim.com. But I think I am the most active on my Instagram, which is Hooni Kim as well and I think next week is when the restrictions will ease up a little bit and I would start venturing out to as many restaurants as possible. So you know, my, my feed gets a little bit more exciting next week and I hope you can join me.Suzy Chase : I will close with a quote that you translated on your Instagram and it goes, "effort will never betray you, the truth reveals itself through flavor." Thank you so much. Hooni for coming back on Cookery by the Book podcast.Hooni Kim: Thank you so much for having me again, Suzy.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

This week on Inside Julia’s Kitchen, host Todd Schulkin talks to Hooni Kim, chef of NYC’s Danji and Hanjan, and author of the new cookbook, My Korea. Todd and Hooni discuss making authentic Korean food in America and the impact of Covid-19 on his restaurants. Plus, Hooni shares his Julia Moment.Image courtesy of Kristin Teig.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Inside Julia's Kitchen on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Inside Julia's Kitchen is powered by Simplecast.

April 30, 2020 - A chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Hooni Kim, chef/owner of Danji and Hanjan, will discuss his eagerly-anticipated cookbook, My Korea: Traditional Flavors, Modern Recipes, his insight and deep knowledge on Korean cuisine, and the challenges he faces as a restaurateur in New York City during the COVID-19 pandemic. Moderated by Andrew Friedman. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1377-chef-hooni-kim-with-andrew-friedman

My Korea: Traditional Flavors, Modern RecipesBy Hooni Kimwith Aki Kamozawa Intro: Welcome to the number one cookbook podcast, Cookery By The Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Hooni Kim: Hi, my name is Hooni Kim and I have just written My Korea: Traditional Flavors, Modern Recipes.Suzy Chase: As a Korean chef, you're constantly thinking about Korean food and its place in American culinary culture. You have two restaurants here in the city, Danji and Hanjan. Danji received a Michelin star in 2011 and 2012. The first ever Korean restaurant to receive a Michelin star. That is extraordinary.Hooni Kim: Oh, thank you.Suzy Chase: So, now here we sit in the epicenter of the pandemic and life's been turned upside down. We have a broad sense of what's happening in the restaurant industry, but it would be so great to hear how you and your two restaurants are dealing with the Coronavirus situation.Hooni Kim: You have caught me at a very sort of tumultuous time, not just me, but all the chef friends that I know and all the restaurant owners. I think we are now three weeks in. I think next week is the fourth week of this situation. I will let you know that Danji, which was the restaurant that you were talking about receiving the first Michelin star for a Korean restaurant is right in the middle of the Theater District and we closed as soon as the theaters closed, which was two days before the city mandate that all restaurants had to close for in dining. So Danji hasn't been open for a month now. Fortunately my other restaurant, Hanjan, we were able to pool our resources, my chefs, people on salary that who have been with me for eight ... my manager at Danji's over nine years.Hooni Kim: We understood that ordering food to go was going to be very common, but I personally and a lot of my friends didn't want to order a big meal every single day, two, three times a day to go out and eat. So what we did was figure out a bunch of Korean dishes that held well in the refrigerator and the freezer and we sort of made a meal kit for a family of four that could last two, three meals. And we decided to sort of sell that. And I would do all the deliveries myself. I still do. And we started that right away, even before the restaurants closed because we knew this was going to happen. And I think the first day we sold 10 and we were very proud. We were so happy that week we ended up selling about 80. I had to hire more staff to cook more because the following week we sold 100. Last week we sold 130 and we finally figured out that I can only deliver 30 a day and that's the maximum that I could personally deliver. So this next week we are capping it at 150 and we have just sold out yesterday of this entire week.Suzy Chase: Oh no, I was going to order.Hooni Kim: Well, no, I got your email yesterday so you're in it. And I didn't reply because I hadn't replied to anybody else. But yes, you're on the list. And we did sell out yesterday. Yeah.Suzy Chase: That is awesome.Hooni Kim: Thank you. I mean it was my mother and my manager, they suggested it. I thought it was a great idea and when we started it was just four people. Now we have eight people working at the restaurant. So we have staff that's making money in this situation. And that's I think the biggest sort of pride that I have.Suzy Chase: You know, it's almost like your version of home food or what do they call it in Korean, Jip BapHooni Kim: Jip Bap yeah.Suzy Chase: It's kind of for your version of that.Hooni Kim: Yes. You know, a lot of Korean food the traditional kind sits well in the fridge. All the banchans are meant to sort of, you make it once and you eat for a week. Kimchis can last months and years. Even the stews, they taste better the second day. So, it's more delicious when I make it and then deliver it later in the night and they eat it then or the next day it actually tastes better because the flavor set more, they settle more, they meld more, the soy sauce, any sort of fermented soy, soybeans, those sauces develop more through time after it's cooked. Every week we change our menu and I study the dishes that might hold better or even become better once the food is delivered. So, that's been interesting. But that's sort of what we're going for. The real traditional Korean foods that Koreans consider [foreign language 00:05:07] that can hold well in a fridge and a family can enjoy for two, three days. That's the whole point.Suzy Chase: So what's the best way we as a consumer can help you and other restaurant stay afloat?Hooni Kim: You know, I don't know. A lot of restaurants are selling gift certificates now and they're not free because we sell too much of it now and we spend that money later on. Our revenue's going to fall because of those gift certificates. It's a very short term sort of fixed. But I don't know if that's really going to help us in the long run. I'm also not comfortable asking for handouts. You know, I think a lot of restaurants are asking for freebies, but I just don't feel comfortable.Hooni Kim: I just feel like nothing is free in this world and I've never taken a handout ever running my restaurants and making sure my staff is paid fairly. And it just takes a lot for me to go that route. The reason why I decided to do these deliveries and the reason why I personally do the deliveries is because I want this to grow so that I can hire all my staff back even if they're not making as much money as they did before we'll get there. As long as my restaurants reopen, I can hire all of them back and with time they will get to where they were before. And that is my goal. But asking my customers who have enjoyed supporting us this whole time for a freebie, for me, I'm just a little uncomfortable.Hooni Kim: So to answer the question, how can you help us? I think the best way to help us really is as soon as our restaurants are ready to open for you to come flooding back. I'm sure many people are sick and tired of ordering delivery food or even cooking at home and are just itching and wanting to go out to restaurants, which we took for such granted going to a bar and sitting down ordering a beer. Wow, that sounds so good now.Suzy Chase: There's a picture in the cookbook of, I think it's Hanjan, it's your other restaurant that's like a pub and I was just staring at it. All the people were just sitting right next to each other drinking, eating. It felt like a lifetime ago when we were all doing that.Hooni Kim: And that's what worries the most. Most restaurants in New York City are built to sort of crowd people in. Right now, that's very uncomfortable and for a restaurant to function even after we open at 50% of capacity because that's sort of the physically safe thing to do, we're not built for that. We will fail. We will fail within two weeks if we don't get very close to the numbers that we were doing because we were making 5% margins anyway. If we get a 20% drop in revenue, we're done.Hooni Kim: That is what worries me the most. This culture of staying away, being apart, the social distancing, if that carries over to the restaurants we're done, unless you're a very fine dining restaurant that charges $300, $400 per person who can sort of afford to social distance tables. 90% of New York City restaurants aren't designed that way. We are designed to pack people in because real estate is very expensive, not just real estate. Everything is very expensive here and even with that, our budgets being 5% at most, 10% I'm just very afraid that we might not go back to ... or it will take a lot of time to go back to where we were a month ago.Suzy Chase: Well, I know we're all rooting for you and we're here to support you any way we can.Hooni Kim: Thank you very much.Suzy Chase: So now moving onto the cookbook.Hooni Kim: Wow, that was depressing, huh? I'm sorry.Suzy Chase: To happier times. Your cookbook, My Korea, is deeply personal and heavily researched. And when I say heavily, I mean it took you seven years to write. Why so long?Hooni Kim: To be perfectly honest, when I was first approached to write this cookbook, I had just opened on Danji, it was my first year. Basically what they said was my menu just read like the chapters. So I thought that's one of the things that when you become a chef, you do. You write a cookbook. So I said, "Sure." Little did I know that I didn't have the story to share. The story that I shared, everything was at Danji. A lot of the things you couldn't put into words. So the story of Danji, a story of me, wasn't a good book. And my first editor pointed that out. You know, we all have writers because we just don't have the time or the skills to write a book. I am not a very good writer or I wasn't. I'm much better now.Hooni Kim: I'm still not a good writer, but much better than when I first started. And I thought the process would be, I tell stories and the writer writes it. Not the best way. So by the third time, my first two manuscripts were rejected. They weren't good enough for my editor. The third time, I wrote it myself and my writer basically fixed what I wrote, grammatically, helped me write all the recipes because I am used to describing how to cook to my cooks, not to home cooks. So fixed a lot of the recipe lingo and having to write this myself just changed what I wrote. Instead of sort of sharing my stories, I first had to sort of look within and find what is my story. And that's why I went really back to my first memories of liking food. And to be honest, I had forgotten a lot of the stories that I write about when I was a kid.Hooni Kim: It wasn't a part of my first two manuscripts. When I started writing the book, memories from 35 years ago, 40 years ago, came alive again. Yeah, I mean, starts right with the intro. I go way back from my first memory of food, which was in the island of Soando and Busan, eating the rice cakes off the street and that is my first memory of food and that's where we start.Suzy Chase: Do you think you can credit Maria Guarnaschelli with tapping into something inside of you to really dig deep and get these memories?Hooni Kim: Completely? Maria Guarnaschelli wasn't able to finish the book because she retired right before we were able to go into print, but she would not let me, allow me to publish my first two versions, which I thought they were good books, but so relatively lesser than what I was able to write when I wrote it. And it's not even the difference of writers because the second manuscript, I have the same writer as this manuscript or this book, the published book. So it wasn't the writer, it really was just me sitting down and looking within and trying to remember why I started cooking, how, and I would've missed all that out if Maria Guarnaschelli would have just went ahead and published a decent book, but not the best book that I could write. So I still thank her.Suzy Chase: Speaking of food memories, can you tell us about your first taste memory with Korean street food?Hooni Kim: Yes. It was in Busan. I must've been four years old and this was when I had come back to Korea to see my maternal grandmother living in Busan. My cousins are all older than me and they were used to the Korean street food. They didn't think that I would like spicy food, so they would let me partake. But one day they let me and, and it was spicy rice cakes, tteokbokki. And at that time for one penny, you got a toothpick.Hooni Kim: And with that toothpick you had to choose because it was rice cake and fish cake that you could pick one. And I remember taking the rice cake because it was called rice cake. So I thought the rice cake must be better. Tried it and the flavors just exploded in my mouth. It was uncomfortable. Too much flavor for a four year old. It was spicy, salty, sweet, and the gooey, soft texture almost just melting in your mouth and ... it's the first time I had rice cakes. It was actually the first time that I had something spicy that I really enjoyed. You know, that was my introduction to a Korean street food 44 years ago.Suzy Chase: And I think it was a lot for you to taste because weren't you living in London at the time?Hooni Kim: Yes. I had moved to London when I was three years old with my mom and I was actually attending boarding school at that time, three hours away from London. So we weren't used to eating anything spicy. I remember I was the only Asian in my boarding school and I was the only Asian in the town. And we would take field trips to town and these old ladies would come around touching my hair because they had never seen straight black hair before. This was in the 70s. So this was a long time ago and it started when I was four. But every summer my mom would send me back to Korea just because she didn't want me to lose sight of where I was from, my culture. My grandmothers were still alive from both my mom and my father's side. So they needed to see me.Hooni Kim: So every summer until even after high school, when I started college and it was basically up to me to decide myself, summer vacations, I would end up going to Korea because it was habit. I enjoyed it. The Korean food has always been different with ingredients grown in the Korean terroir, Korean food as good as it is in the US just doesn't compare to Korean food eaten in Korea.Hooni Kim: I knew there was a difference between Korean food in Korea, Korean food in the US and I wanted to bring the Korean ingredients to the US to really show New Yorkers, Americans, this is the Korean food that I know. This is my Korea. And that's what I wanted to share. And Danji was born.Suzy Chase: So when you realized that there was a difference between Korean food here and Korean food in Korea, what were some of the differences you saw between like Koreatown and the food from Korea?Hooni Kim: You know, 40 years ago, food in Korea didn't have many chemicals. There weren't preservatives. The trade wasn't going on. It was more expensive to bring vegetables from China or Japan than to grow in your country, which is completely the opposite now, for most countries. Local produce was not more expensive. It was cheaper and that's all you used. Preservatives were expensive, so buying canned sauces only rich people could do that. MSG was so expensive in the 70s that only rich people could sort of use MSG. So all of these chemicals, which we find in fast food, cheap food these days, Koreans didn't cook with them until late 80s so the food that I know that I remember, the Korean food that I fell in love with, where just what we consider now fine dining, local produce that doesn't have preservatives, pesticides, flavor enhancers, just all natural food. That's still what I consider real Korean food.Suzy Chase: I want to hear about your second taste memory and gim your favorite food to eat when you visited your paternal grandmother?Hooni Kim: Yes. Wow. So my mother used to, not even joke, but she would say, "Your paternal grandmother lives in the furthest place on earth." And what she meant was to get there from both New York and London you take a plane and back then there were no direct flights. It was too long. So you'd stop at Anchorage, Alaska, for a couple hours to refuel, and then you couldn't fly over the Soviet union because of the Cold War. So instead of going the fast route, you would have to go all the way around. Basically what is a 14 hour flight used to take 20 hours with a stop in the middle.Suzy Chase: Oh, my God.Hooni Kim: So that's not all because then you arrive in Seoul and then Korean transportation back then wasn't as good as as it is now. So from there on we would take a little, local plane to a city called Quanzhou an hour. From there on, we would have to take a bus, a two hour bus to this city near the coast called Wando. And from Wando we would have to take a ferry about two hours close to the island that my grandmother lived in Soando, but Soando was too small that it didn't have a dock for a large ferry. So a boat, a little fishing boat would have to meet the ferry 45 minutes in the middle of the ocean.Suzy Chase: What?Hooni Kim: Yeah. We will have to transfer in the middle of the ocean with no bridges. So for me, being little, they're just carrying me and throwing me onto the small boat. And that was the scariest, scariest ... I still can't swim because of that because I was so scared. And it was a 45 minutes on a small, I call it a tong tong boat because that's the sound that the motor made and we'd go 45 minutes in while being very seasick and from there on to my grandmother's house will be a 30 minute walk. Three days.Suzy Chase: Oh my goodness.Hooni Kim: Yeah.Suzy Chase: Would you describe this island? I want to do a whole podcast about this island.Hooni Kim: This island had one phone, it had one market and that market had the phone line that didn't have numbers, digits. You call and then it connects you to an operator and you would verbally tell them the number that you wanted to call. But on that island nobody had phones. So basically it was a connection to sort of the outside islands or the cities or even so. That's the phone that my grandmother used to call me to England and through to New York. Electricity on the whole island would go off at 9:00 PM I think the island had three TVs when I first started and we would all go visit these houses to watch the TV. For me, we had a TV, I don't say it was a new new thing, but to most of the younger it was still a fascinating machine to to sort of see motion in a box.Hooni Kim: My memory is just going to a friend's house or a relatives house and watching black and white TV until nine o'clock and then going home. Nobody bought food at the stores. You know you bought alcohol at the stores if you didn't have enough or making it home. All the food was grown in your backyard. They had a communal rice paddy that the whole village farmed together to share. The whole island got together in November and did Gimjang, which is a sort of mass kimchi making for the entire year. Wando or ... that's South West area of Korea is famous for seafood and also famous for seaweed, Kelp as well as gim all around our farmhouse had gim. I guess people would know that as Nori or laver, it'd be dry. And that's what we would have breakfast, lunch and dinner with kimchi for a meal.Hooni Kim: Every time I go to Korea, every new restaurant I go to, every new brand of gim or nori that comes out, I try it because I want to find the closest thing that I remember. And nothing, nothing could come close or have come close to the Kim that I had on that island.Suzy Chase: So, your father passed away when you were two.Hooni Kim: Yes.Suzy Chase: Did visiting your grandma on the island kind of make you feel connected with your dad?Hooni Kim: You know, I was so young and I had never known my father, him passing away when I was two, before I could sort of remember anything. So I was fine with not having a father. I did get a sense that instead of me having a connection, my grandmother felt that connection with me a lot more. And it never changed. Every time I was there, I would never see her sleeping. When I went to sleep, she was holding my hand. When I woke up in the morning, I found her holding my hand. So I knew that half the time, maybe it wasn't me that she's thinking about, but it was my father that she had lost, she was thinking about.Hooni Kim: So I hated going there. You can imagine living in the city and then go into a farm that smelled like pig dung everywhere. You know? I understood why I was there. I complained, but I still went because there was a time when I didn't actually go. I did go to Korea, but I didn't go to Soando island because my mom couldn't make it and I was too young to be able to go by myself and I felt really guilty the entire year. So after that, I made sure that I went.Suzy Chase: Yeah. And it touched me because your dad was an only son and you were the only grandson of her only son.Hooni Kim: I have an only child, so ...Suzy Chase: Oh my gosh.Hooni Kim: Yeah. Not by choice, but yeah, we have one son.Suzy Chase: Yeah, same here. We had one, we tried for another, we didn't ... it's New York City, so ...Hooni Kim: Yeah, it's New York city, we started late.Suzy Chase: Yeah, same here.Hooni Kim: Yeah.Suzy Chase: So in the cookbook you have a recipe for dashi, which has been a mystery to me. Can you describe dashi and the process of making it?Hooni Kim: Basically dashi comes from Kelp, which is a dried, thick seaweed. And in Korean it's called Tashima. In Japanese it's called Khombu and there's a lot of nutrients and there's a lot of natural glutamates. We're trying to make that MSG man made flavor in natural form. And that's why you want to keep the nutrients of this Kelp. You want to keep the glutamates or you want to keep the flavor and that's why we don't boil it.Hooni Kim: We sort of heat it in hot water for a long time to sort of get all that flavor from that kelp. We also add shitake mushrooms and I like to add anchovies, dried anchovies. And what that acts is as a base, anytime the recipes call for water, I use dashi. Anytime it calls for, you know, like a French restaurant, Daniel ... I don't ever remember cooking with water. It was always veil stock, chicken stock, vegetable stock. Anytime we needed liquid it was one of those stocks because you never want to waste our efforts to sort of add more flavor to food. So that's sort of the same principle that I applied to Korean cooking and especially in my restaurant. And in this book, rarely use water. Water is used to make dashi.Suzy Chase: The other day I made your recipe for kimchi and brisket fried rice on page 228. Can you describe this dish?Hooni Kim: The star is the rice and of course in the kimchi fried rice, the kimchi is going to be the main flavor of the rice, but the flavor that comes out of brisket beef has a very sweet flavor because brisket is very fatty and people don't like brisket too much to sort of saute because it has a hard texture, but if you slice it really thin and you sort of cut it up and you get all that fatty beefiness into this fried rice, you get the sweetness and the fried rice that actually really helps the flavor of the kimchi because kimchi in itself is sort of acidic, sort of sour and to have a naturally sweet fat from the beef flavor the rice alone, it works. And we serve it at my other restaurant Hanjan, my second restaurant, this exact same way.Suzy Chase: Now for my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Hooni Kim: This cookbook, I have it. I study it like it's the Bible. I practice my Korean and my Chinese characters because there's just so much in this book about Korean cuisine that I still need to study to become a real Korean chef. It's called Dongui Bogam. A lot of Koreans, a lot of people don't even consider it a cookbook. It's the first medicine book ever written in Korea. But in Korea, medicine was practiced with food in the beginning. So this book is all about these Korean ingredients, how to prepare it and what it is used for as a doctor to improve one's health, to fix certain diseases. And to me, it's ... so what is important as a chef? I mean, yes, I cook good food, I cook delicious food like every other chef who's been cooking for 30 years. But to apply it to our health, that's I think another degree that we as chefs can sort of challenge ourselves on. And for me, I want to cook delicious food that is healthy.Suzy Chase: Where can we find you on the web, social media and where can we order food for delivery here in New York City?Hooni Kim: I'm not going to point out my restaurant. I think there are so many Korean restaurants that just started Caviar delivery, DoorDash, Postmates, I don't know what these delivery things are called, but Jua is a small restaurant that just opened a month ago that they're struggling to sort of stay running because of this situation. I think you should order delivery from them. Atoboy they just started delivery. There are all of these small independent Korean restaurants that you should order delivery from. We should support these small restaurants as well as my restaurants, but you can find me at hoonikim.com it has all of my information on my restaurants, but also on Instagram where I'm the most active at @hoonikim and that's where I'm at.Hooni Kim: I'm also delivering food to 30 families Monday through Friday every day because I feel like I'm the best delivery person in my staff and I'm the only one who has an SUV. We might be able to survive right now with these takeouts, but how's it going to be when we are able to open again? And people are uncomfortable going out as much as they used to. We don't know. And I think that's the toughest part. We're not in control and we don't know what's going to become of our industry. The best thing you guys can do is actually order the take out, the delivery food, and especially when this is all over, come and support us. Come dine at our restaurants and that will be amazing.Suzy Chase: We can't wait.Hooni Kim: Thank you so much.Suzy Chase: So thank you for sharing your love of Korea with us all. And thanks for coming on Cookery By The Book podcast.Hooni Kim: Thank you so much for having me, Suzy.Outro: Subscribe over on Cookerybythe Book.com and thanks for listening to the number one cookbook podcast, Cookery By The Book.

1118 Issue Maker with Chef Hooni Kim (#masterchef #요리천사 #foodasmedicine #kimchi #danji #hanjan #koreanfoodinnyc) Chef Hooni joins us to tell us about his culinary journey.

Hooni Kim is a chef and owner at restaurant Danji and Hanjan in NYC. We talk about how once an aspiring doctor became a chef and why he still pursued his dream even when so many people around him were against it. He was only one semester away from finishing medical school, and as you can imagine, it was not an easy decision. His mom didn’t talk to him for a year when Hooni decided to not become a doctor. Many people told him, “What are you doing? You are crazy!” But instead of listening to others, he looked within and listened to his own soul about which path to choose. Hooni's first restaurant, Danji, received a star rating from the Michelin Guide in 2011, making it the first Korean restaurant in America to receive the prestigious distinction. (Original broadcast date: July 3, 2018) Other episodes I have mentioned. 3 Steps to Career Happiness How to Gain Self-Awareness (https://celinalee.co/episode20) Overcome Internal Obstacles (https://celinalee.co/episode22) Take Action (https://celinalee.co/episode23/) How to Pursue Your Dreams Even When Your Loved Ones Don’t Believe in Them (https://celinalee.co/episode15/) Today’s show notes: www.celinalee.co/episode25

Hooni Kim is a chef and owner at restaurant Danji and Hanjan in NYC. We talk about how once an aspiring doctor became a chef, and his experience of working at Daniel and Masa, and why he decided to open a Korean restaurant after working at a French and Japanese restaurant. In 2011, Danji received a star rating from the Michelin Guide, making it the first Korean restaurant in America to receive the prestigious distinction.

If there's such a thing as an epic podcast interview, this is it: Chef Hooni Kim's story spans three continents ... before the age of ten. From there, it's a long journey to the professional kitchen, and then to discovering who he was on the plate, which he sprung on the New York City dining public, first at Danji and then at Hanjan, where he offers his own personal take on Korean cuisine. Along the way, he did time at medical school (including a harrowing ER story), in the demanding ktichens of Daniel and Masa, and along the way became an accidental television star in his native Korea. This is a long one, but we thought it was worth every minute. Just settle in and enjoy. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Korean food is incredible – full of fermented goodness and culinary tradition, but it’s often overlooked. Find out how Hooni Kim is changing people’s perceptions of Korean Food and elevating the cuisine on a brand new episode of Chef’s Story. Chef Kim is the chef/owner of Hanjan and Danji, two restaurants that re-imagine Korean food in imaginative and inventive ways. Host Dorothy Cann Hamilton chats with chef Kim about his background in medicine, his transition to the kitchen and his passion for the food of Korea. Find out why you should trust your taste buds – not your nose – when it comes to Korean food and hear why Hooni’s ultimate dream is just to make people happy. Today’s show was brought to you by Whole Foods Market. “Being a foodie was a hobby. Asian kids didn’t grow up to be chefs. If you weren’t smart – you ended up in the kitchen. I never thought about cooking as a profession.” [17:00] “It’s good to have rules, but ultimately I think a chef’s job isn’t about the food – it’s about people coming in to the restaurant to have a good time. It’s our job to facilitate that and it’s not always about the food.” [29:00] “My friends should be able to come into the restaurant and before even tasting the food and say ‘This reminds me of Hooni’ ” [39:00] “Cheese tastes amazing – but if you just smell it, you’ll never taste it. That’s the same with Korean fermented food.” [48:00] –Hooni Kim on Chef’s Story

Week 43 from the 'weekly noise' project, a tune a week for the whole of 2011. http://thespeedofsoundblogcast.wordpress.com/ I've been wanting to write a song about childhood for a while now. My two boys provide plenty of material, their own secret worlds are just mesmerising. Hanjan HanJan posted a recording of her daughter Eleanor http://snd.sc/tKuYQw and it is just the most gorgeous thing. This song is inspired by my boys, Eleanor and that recording. Hope you like Guitar, Guitcello, Zither Harp. Vocals. Your love is seeing, Your time is fleeting, she'll paint a picture for you. She is a kite in the summer sky, she is a flare in the dead of night, Everyone will know you were there. Would she go home ?, would she grow old ?, would Eleanor find the truth ?. Ooo Eleanor x 2 Your world is holding, Our eyes are closing, Our minds seem broken to you. Some say you're growing, Too fast for knowing, I say there's still things to learn. Ooo Eleanor x 4 You're not alone, You're not alone. Ooo Eleanor x 4