Podcasts about Korean cuisine

Today on our episode #384 of All in the Industry®, Shari Bayer has a special “On the Road” show from Asia's 50 Best Restaurants 2024, which took place in Seoul, South Korea in late March 2024, with the gala awards ceremony on Tuesday, March 26th. Asia's 50 Best Restaurants is part of the 50 Best brand, which includes The World's 50 Best Restaurants. The 50 Best is a leading authority in global gastronomy and the international drinks scene, showcasing worldwide trends and highlighting great restaurants and bars from all corners of the world. This edition of Asia's 50 Best Restaurants marked the first time the awards were held in the Korean capital, and was the 12th edition of the event program. Shari attended the awards ceremony and #50BestTalks, and has several interviews with chefs who were recognzied at Asia's 2024 awards, including Peter Cuong Franklin, Anan Saigon (#48), Ho Chi Minh City, Vietnam; Yoshihiro Narisawa, Narisawa (#14 / #51 World 2023), Tokyo, Japan; Dave Pynt, Burnt Ends (#15 / #65 World 2023), Singapore; Jordy Navarra, Toyo Eatery (#24), Manilla, Philippines; Daniel Calvert, Sezanne (#1 / #37 World 2023), Tokyo, Japan; and Richie Lin, Mume (#45), Taipei City; Taiwan. Congratulations to the #1 award recipient, Daniel Calvert of Sezanne; and all of the chefs, including many who are featured in Shari's new book, CHEFWISE; and many thanks to everyone involved in the 50 Best. It was an outstanding awards celebrations and honor for Shari to be a part of the festivities. For more informaton and the full awards list, go to theworlds50best.com and @theworlds50best #asias50best. Today's show also features Shari's PR tip to seek collaborations; Speed Rounds; and Shari's Solo Dining experience at Mingoo Kang's Mingles (#13 / #89 World 2023) in Seoul. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon), available wherever books are sold! #chefwisebook**Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Korean cuisine has become more and more popular globally in recent years. A new cookbook explores the roots of modern Korean cuisine, providing both recipes and reported pieces. Chef Deuki Hong and food writer Matt Robard join us to discuss Koreaworld: A Cookbook and take your calls. This segment is guest-hosted by Kousha Navidar.

Fluent Fiction - Korean: Seoul's Chopstick Chronicles: A Tofu Tale Find the full episode transcript, vocabulary words, and more:fluentfiction.org/seouls-chopstick-chronicles-a-tofu-tale Story Transcript:Ko: "민준의 시간은 드디어 도착했다. 그는 서울에서 제주도로 이사 온 지수의 새로운 가이드가 되기로 한 이후로 며칠간 참을성 있게 그 순간을 기다리고 있었다. 이 서울의 숨는 장소, 환상적인 음식점, 그리고 그들만이 알고 있는 비밀스러운 골목길들을 지수에게 전달하고 싶었다.En: Minjun's time had finally come. Ever since agreeing to be Jisoo's new guide from Seoul to Jeju Island, he had been patiently waiting for this moment for days. He wanted to show Jisoo the hidden places of Seoul, the fantastic eateries, and the secretive alleyways only they knew about.Ko: "호평만받는 동네 숨은 맛집 '서울 두부'로 향하는 길, 민준은 알고 있는 모든 정보를 지수에게 뱉어내고 있었다. 지수는 그의 설명에 귀를 기울이며 두근두근한 마음을 감추지 못하고 있었다.En: On the way to the acclaimed neighborhood hidden gem 'Seoul Tofu,' Minjun was spewing out all the information he knew to Jisoo. Jisoo listened attentively to his explanations, unable to hide his excitement.Ko: 한참을 헤매던 후, 그들은 그곳에 도착했다. 서릿발 같이 증발하는 물방울이 그들의 입맛을 자극하고 있었다. 민준은 서울의 이런 느낌을 지수에게 알려주고 싶었다. 그는 프로처럼 젓가락을 들어 지수에게 보여주며 이야기를 이어나갔다.En: After wandering for a while, they arrived there. Water droplets evaporated like footsteps, teasing their taste buds. Minjun wanted Jisoo to experience this Seoul feeling. Like a pro, he picked up his chopsticks and continued the story.Ko: 하지만, 그 순간 겨우 치고 때리는 사고가 발생했다. 민준의 젓가락에서 미끄러진 두부 조각이 잘못 던져져 버린 끝에 지수의 이마를 강하게 때렸다.En: But at that moment, a mishap occurred. A piece of tofu slipped from Minjun's chopsticks and accidentally hit Jisoo's forehead.Ko: "야... 너 나 싸워 달라고?" 지수의 얼굴은 놀란표정으로 가득찬 채 눈을 깜짝거렸다. 민준은 순간 그를 바라보며 말이 없었다.En: "Hey... are you picking a fight with me?" Jisoo's face was filled with a surprised expression as he blinked his eyes. Minjun was speechless, looking at him for a moment.Ko: 그래도, 지수는 상황을 이해했다. 초조함과 어색함 속에서 다가오는 친근감, 그리고 무엇보다 서울에서의 첫 식사를 돌이켜 생각하자 그는 웃음을 터뜨렸다. 민준의 어색한 젓가락 사용법이 결코 잊혀지지 않을 첫 추억이 될 것임을 알았다.En: Nevertheless, Jisoo understood the situation. Amidst the awkwardness and tension, approaching familiarity, and most importantly, reflecting on their first meal in Seoul, he burst into laughter. He knew Minjun's awkward chopstick skills would become a memorable first experience.Ko: "처음엔 어렵지, 하지만 너도 곧 익숙해져." 지수는 민준에게 진심으로 고개를 끄덕이며 말했다. 그들은 서로 웃으며 또 다른 두부조각을 집어올렸다. 그 사이에 서울이란 도시는 그들을 따뜻하게 감싸안았다.En: "At first it's hard, but you'll get used to it soon." Jisoo sincerely nodded at Minjun. They laughed together and picked up another piece of tofu. In between, the city of Seoul warmly embraced them.Ko: 이야기는 그렇게 두 친구의 활자가 되어 서울의 한편을 이야기하며 끝이 났다. 그리고 그들은 아직도 그 장소에서, 서로의 이야기와 웃음 속에 억울함을 품으며 서울을 여행하고 있다. 그들의 이야기는 그렇게 평범한 일상 속에 조금씩 펼쳐져 갔다.En: And that's how their story of exploring a part of Seoul came to an end, becoming a cherished memory of two friends. Even now, they travel Seoul, carrying a sense of injustice within their stories and laughter. Their story gradually unfolded within the ordinary daily life. Vocabulary Words:time: 시간guide: 가이드Seoul: 서울Jeju Island: 제주도hidden: 숨은fantastic: 환상적인eateries: 음식점alleyways: 골목길acclaimed: 호평받는tofu: 두부water droplets: 물방울teasing: 자극awkwardness: 초조함tension: 긴장familiarity: 친근감reflecting: 돌이켜 생각하는laughter: 웃음memorable: 잊을 수 없는experience: 경험hard: 어렵다used to: 익숙해져nodded: 고개를 끄덕임embraced: 감싸안다cherished: 소중한injustice: 억울함unfolded: 펼치다ordinary: 평범한daily life: 일상 생활

Every year, the James Beard Foundation recognizes exceptional restaurants and chefs throughout the country, one of the highest honors in the culinary field. This year, ten Rhode Island chefs and restaurants are semifinalists, a record for the state – and one chef, Sky Hanuel Kim, was named a semifinalist for the national category of “Best Emerging Chef.” Kim is the chef at Gift Horse, a raw bar and restaurant in downtown Providence.

On today's episode of All in the Industry®, Shari Bayer is back at our studio in Brooklyn with her guest Adam Riess, owner of Adam Riess Co, who has more than 35 years of experience in the restaurant industry from dishwashing to partnerships, ownership, investments and consulting. Among his roles, Adam worked for Union Square Hospitality Group for seven years through 2010, before working for himself (ProCIBO) and managing restaurant openings, including North End Grill, Alder, Giovani Rana and Marta. His focus now at Adam Riess Co is strategic financial consulting, business plans, openings, industry investments and occasional teaching gigs. His most recent opening was Stretch Pizza and current clients include Blue Hill at Stone Barns Center and Caffe Panna. Adam is a partner at Itani Ramen and Yonsei Handrolls, both in Oakland, CA, as well as at Kru, a Thai restaurant in Brooklyn, NY, and Board Treasurer at Heritage Radio Network. ** Content Warning: today's show includes a brief discussion about suicide and mental health. Some mental health resources for the hospitality industry and beyond include The 988 Suicide & Crisis Lifeline (988lifeline.org), Restaurant After Hours (restaurantafterhours.org), and Southern Smoke Foundation (SouthernSmoke.org). ** Today's show also features Shari's PR tip to be strategic; Industry News Discussion on The New York Times' The Restaurant List 2023 -- 50 places in the US to be excited about; plus, Shari's Solo Dining experience at Miss Kim in Ann Arbor, MI, a Korean restaurant led by Chef Ji Hye Kim that is part of Zingerman's Community of Businesses; and the final question. Listen at Heritage Radio Network; subscribe/rate/review our show at Apple Podcasts, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®.  ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

When Ellia Park moved to New York from Seoul a decade ago with her husband, Chef JP Park, she was literally afraid to talk to people or go outside after dark. Today, she's the award-winning restaurateur and hospitality pro behind Atoboy, Atomix, Naro, and the new Seoul Salon. Ellia joins host Kerry Diamond to talk about her decision to leave Seoul, bootstrapping Atoboy, and popularizing what she and JP call New Korean Cuisine. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Ellia: Instagram, Atoboy, Atomix, Naro, Seoul Salon

Fluent Fiction - Korean: The Spicy Sea Squirt: A Recipe for Friendship Find the full episode transcript, vocabulary words, and more:fluentfiction.org/the-spicy-sea-squirt-a-recipe-for-friendship Story Transcript:Ko: 요리사 지현, 학생 민우, 그리고 사무원 서연은 서울의 한 전통 한식당에서 점심을 즐기고 있었다.En: Chef Jihyeon, student Minu, and office worker Seoyeon are enjoying lunch at a traditional Korean restaurant in Seoul.Ko: 그날 메뉴에는 바다 멍게라는 요리가 있었는데, 이 요리는 한국의 매콤한 양념으로 유명했다.En: There was a dish called sea squirt on the menu that day, and this dish is famous for its spicy Korean seasoning.Ko: 지현은 우연히 멍게를 보게 되자 신기한 기분이 들었다.En: When Ji-hyeon happened to see a sea squirt, she felt strange.Ko: 정말 오랜만에 눈에 보이는 멍게일 터.En: It's been a long time since I've seen a sea squirt.Ko: 그래서 그녀는 웨이터에게 더 가져다 달라고 부탁했다.En: So she asked the waiter to bring more.Ko: 웨이터는 뒷주방으로 사라지고, 곧 멍게를 가져와 놓았다.En: The waiter disappeared into the back kitchen and soon brought sea squirts.Ko: 그 양은 충분히 많았고, 지현은 이를 모두 잘게 자르고 주변 사람들에게 나눠주기로 했다.En: The amount was large enough, and Jihyun decided to cut it all into small pieces and share them with the people around her.Ko: 민우와 서연은 양념한 멍게를 먹으며 놀라움에 입을 다물지 못했다.En: Minwoo and Seoyeon couldn't shut their mouths in surprise while eating the seasoned sea squirt.Ko: 그들은 멍게의 매콤함에 매료되었고, 지현에게 고마움을 전했다.En: They were fascinated by the spiciness of sea squirt and thanked Jihyun.Ko: 이 작은 사건은 세 사람 간의 대화를 이끌어내고, 조용한 한식당에서의 식사가 단지 점심 식사가 아닌 특별한 경험으로 변모되었다.En: This small incident sparked a conversation between the three, and a meal at a quiet Korean restaurant was transformed into a special experience rather than just lunch.Ko: 지금부터 세 사람은 이야기를 나누며 함께 웃고, 대화를 나눌 수 있는 친구로서의 유대를 형성하기 시작했다.En: From now on, the three of them began to form a bond as friends who could talk, laugh together, and have conversations.Ko: 후크: 지현의 우연한 발견으로 시작된 멍게 이야기는, 세 사람 간의 새로운 우정과 맛있는 음식으로 이어져 간다.En: Hook: The story of sea squirts that started with Ji-hyeon's accidental discovery leads to new friendships and delicious food between the three.Ko: 이 작은 사건을 통해 일상의 작은 행복과 의미를 발견한다.En: Through this small incident, we discover the small happiness and meaning of everyday life.Ko: (108 단어)En: (108 words) Vocabulary Words:Chef Jihyeon: 요리사 지현student Minu: 학생 민우office worker Seoyeon: 사무원 서연enjoying lunch: 점심을 즐기고traditional Korean restaurant: 한 전통 한식당에서dish: 요리sea squirt: 바다 멍게menu: 메뉴spicy Korean seasoning: 매콤한 양념strange: 신기한long time: 오랜만waiter: 웨이터bring more: 더 가져다 달라고disappeared: 사라지고back kitchen: 뒷주방으로brought: 가져와enough: 충분히cut: 잘게 자르고share: 나눠주기로small pieces: 작은 조각으로people around: 주변 사람들에게surprise: 놀라움에mouths: in surpriseeating: 먹으며seasoned sea squirt: 양념한 멍게fascinated: 매료되었고spiciness: 매콤함thanked: 고마움을 전했다sparked: 이끌어내고conversation: 대화를meal: 식사quiet: 조용한transformed: 변모되었다special experience: 특별한 경험rather than: 단지friends: 친구로서의talk: 이야기를 나누며laugh: 웃고bond: 유대를 형성하기started: 시작된accidental discovery: 우연한 발견new friendships: 새로운 우정과delicious food: 맛있는 음식olives: 에서everyday life: 일상의happiness: 행복과meaning: 의미

South Korea and Korean cuisine are discussed using "fun mind-blowing facts" about both the location and the end of the episode discusses Korean cuisine...154 more episodes with fun facts about different locations around the World and their cuisine can be found on your favorite Podcast platform and https://learn-about-world-cuisine.simplecast.com

In this episode, I go into the history of Korean food and how South Korea's food culture has developed until modern day. Korean food is not just important because of how delicious it is, but there are numerous societal as well as communal aspects that differentiate Korean cuisine from other countries' cuisine. You might have tried Korean food before and it isn't surprising to find oneself going back to it, but while you're at it next time, why not enjoy the history of it as well?

TasteAtlas published a list of the World's Best Cuisines and... it raised some eyebrows around here. Join Harleigh and Malaika in conversation about the list, discuss if lists like this are fair and representative, and of course share their food highlights of the week. Taste Atlas Best Cuisines In The World 2022 List: https://www.tasteatlas.com/best/cuisines Mooboo Bubble Tea: https://www.mooboo.co/ Kome Japanese & Korean Cuisine: https://www.komeuk.com/ Kombit (Haitian Food In New York): https://www.kombitrestaurant.com/ Roti Joupa (Trinidadian Roti in London): https://rotijoupaonline.com/ Follow the podcast for updates and video content ⁠⁠Instagram⁠⁠, ⁠⁠TikTok ⁠⁠and ⁠⁠YouTube⁠⁠! You can follow ⁠⁠Harleigh on Instagram here⁠⁠, and ⁠⁠follow Malaika right here. 

This quick and easy kimchi noodle soup can be made with just a few ingredients, It's spicy, tasty, and delicious from Korean cuisine. Kimchi Noodle Soup Recipe Vegan Kimchi Noodle Soup are healthy and tasty, very quick to make and one of my favourite foods to eat. Kimchi is a Korean cuisine that is spicy and full of flavour and made with fresh vegetables. 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 25 mins Course Lunch, Main Course Cuisine Korean Servings 3 Calories 425 kcal Equipment Knife Knife Spatula or stirring spoon Spatula or stirring spoon Medium stock pot Ingredients 1 tbsp Coconut or sesame oil 1 Red onion peeled, sliced 4 Cloves garlic peeled, thinly sliced 1 inch Ginger root peeled, thinly sliced 4 Mushrooms thinly sliced 1 Carrot grated or sliced 200 grams Bean sprouts 200 grams Vegan kimchi see notes 2 tbsp Miso paste 750 ml Vegetable broth see notes 50 grams Pad thai rice noodles dry 4-5 Ppring onions roughly chopped Instructions Prep your veggies and get the equipment ready. Heat the oil in a frying pan or wok. Add onion, garlic, ginger, carrot and mushrooms. Cook everything together on high heat for about 5-7 minutes and transfer into the stock pot. Add bean sprouts, kimchi, miso paste and veggie broth. Bring to simmer and let everything cook together for about 15 minutes Next, add the rice noodles and keep cooking until the noodles are soft. Finally, add spring onions and serve your soup! Notes Traditional kimchi is made with fish sauce, so when you do the grocery shopping for this recipe, double check you are getting the vegan kimchi. Alternatively, you can make vegan kimchi at home. Nutrition Calories: 425kcal Keyword Healthy, Kimchi, Noodle, Noodles, Soup, Tasty, Vegan Tried this recipe?Let us know how it was!

With summer over and school in session, it's officially a new year for restaurants—and Dave has a few soon-to-open places on his must-visit list, and a few predictions to make about where things might go next. Plus: Hugo escape tactics, pre-K John Bonham, fake Momofuku menus, the no-PR approach, making bad situations happen, befriending your nemesis, the return of Superiority Burger and Torrisi Italian Specialties, Kwame Onwuachi, Mariscos Jalisco, the rise of hwe, grocery-store kimbap, crossing the soondae threshold, the stew restaurant Dave dreams of, a kung pao pastrami pipeline, the CIA, Josh Giddey, the other CIA, and the beauty of restaurants that own their own real estate. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Banchan are set in the middle of the table to be shared

Typically beef,pork, or chicken are used for Korean Barbecue

Korean cuisine is largely based on rice,vegetables,seafood and meat

Ann Arbor is one of the great college towns in the country, but it is equally revered in the food world as the home of Zingerman's, the destination deli and bakehouse that has become a benchmark brand, the Zabar's of the mid-west, if I might be so bold. But it is also a wonderful restaurant incubator via their "Community of Businesses," as witnessed by Miss Kim, a landmark restaurant operated by Chef Ji Hye Kim, where traditional Korean dishes are reimagined using local, seasonal, mid-western ingredients. As with all success stories, there is a long, interesting back story, including Ji Hye's days growing up in Seoul learning all about kimchee and other food traditions from her mom, then the family's immigration to New Jersey, Ji's college years at the University of Michigan studying political science and economics, then a career in food service -- all before finding her way back to Zingerman's, where she operated an in-house street food cart for 4 years called San Street. And then came Miss Kim, along with national accolades and suddenly "being discovered" beyond Ann Arbor on the national stage. You'll hear all about Ji Hye Kim's inspirational journey and her culinary vision on this week's episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Episode Notes Host Liren Baker talks to Chef Ji Hye Kim, the chef and managing partner of the restaurant Miss Kim, based in Ann Arbor, Michigan. Chef Ji Hye has had the distinct honor of being recognized as a Food & Wine Best New Chef in 2021 as well as a James Beard Semifinalist in 2020 in 2022. In this episode, Chef Ji Hye talks about her journey as a chef, the inspiration behind her restaurant, and how she cooks traditional Korean cuisine inspired by her mother's cooking with local Michigan ingredients. Learn more about Miss Kim https://misskimannarbor.com Follow Ji Hye Kim @chefjihyekim Follow Miss Kim @misskimannarbor

In this episode we talk about the latest PGA Tour event dubbed The CJ Cup at Summit where Rory McIlroy wins his 20th PGA Tour title. The title sponsor of the event, The CJ Group owns the the cuisine brand Bibigo whose goal is to share Korean style food to the masses. We also interview college golfer and employee of Shady Canyon Golf Club, Bryan Urip where we talk his experiences of golf. --- Support this podcast: https://anchor.fm/sandyparclub/support

In this episode, Feedfeed Food Editor Alexa Santos virtually sits down to dinner with Tina Choi, AKA @doobydobap on social media. Tina is a viral content creator, recipe developer, and food scientist whose mission is to make Korean food more well known and attainable to a wide audience. Tina talks to Alexa about how she combines her Korean roots with her global travels to create mouth-watering recipe videos, and much more!If your food media diet is fueled by HRN, sustain the future of food radiol. Become a monthly sustaining donor at heritageradionetwork.org/donate.The Feedfeed is Powered by Simplecast.

On this episode of What’s on Your Table, Julie is talking to Chef Jae Lee and Yunnie Kim. Chef Lee is the owner and head chef of Nowon, a Korean-American restaurant in the East Village in New York City. Kim runs a food blog called Kimchi Avocado, where she regularly creates and posts Korean inspired dishes. The guests discuss their favorite Korean dishes, as well as how their heritage has guided their careers.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

晚上一家人圍在一起吃韓式火鍋，既可取暖，又有豐富的菜餚和富蛋白質的魚肉，還有美味的辣湯，一鍋搞掂。

What is your favorite Korean dish? Jessup and Mitch discuss Korean cuisine and a few raw dishes to try out.

[Daily News Update] Reporter: Chu Jihyun - Wuhan coronavirus update [Special Interview on Coronavirus] Guest: Dr. Wilbur Chen, Center for Vaccine Development and Global Health, University of Maryland School of Medicine [DIY Korea] Contributor: Joseph Comiskey, 최지희 Topic: Strengthening Immune System with Korean Cuisine

This episode features my friend Natalie to discuss Korean cuisine! Natalie was born and raised in Korea and came to the US when she was ten years old. Besides the most popular Korean dishes such as bulgogi or marinated beef, and what you get at Korean bbq restaurants, we talk about some of the lesser known Korean foods we should know about. Natalie can be found on Youtube doing mukbang videos where she eats a large amount of food in one sitting! Korean Foods mentioned: -Kimchi and the various versions -Bulgogi -Korean Bbq and meats other than beef -Stews/Soups -Army Soup Natalie’s Youtube Channel: Natalie Kwon - The Cheatery

HRN’s Executive Director Caity Moseman Wadler speaks with Peter Cho about his buzz worthy restaurant Han Oak. In 2016, Cho opened the prix-fixe Korean-American restaurant in his home. In its debut year Han Oak has garnered Best New Restaurant recognitions from James Beard Foundation, Eater, Thrillist, GQ and Peter was named as one of Food & Wine Magazine’s 2017 Best New Chefs. From an early age, Peter Cho developed an intuitive grasp of cooking from his Korean immigrant mother. Peter, a native Oregonian, cut his teeth at New York City’s Spotted Pig before taking over as Executive Chef at its sister restaurant, The Breslin. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

It’s our 50th episode of Feast Meets West! Today, we have a fun episode for you covering how the Korean BBQ experience can be elevated, unexpected, and how you can be more mindful and respectful of your meats. We're chatting with Simon Kim, owner of Cote, NYC's first Korean steakhouse, and what Pete Wells of the NYTimes called "the best beef at any Korean BBQ in New York". Feast Meets West is powered by Simplecast

Kimbap is an iconic Korean dish made from cooked rice, and other ingredients that are rolled in a dried sheet of seaweed, cut up and served in bite size pieces, or as our friends from Kimbap Lab call it--bimbimbap in a roll. Co-founder of Kimbap Lab, Sarah Lee, will take us through her experience with this dish, her mission at Kimbap Lab, introducing sauces to kimbap, making Korean food gluten-free, and more! Feast Meets West is powered by Simplecast

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

On the season finale of Eat Your Words, Cathy is joined by chef, restauranteur, and cookbook author Rachel Yang. Since 2007, Rachel and her husband chef Seif Chirichi have built successful restaurants based on a wildly creative vision that combines their shared love of bold, unexpected Asian flavors with classic, rigorous technique. Their food is beloved by seasoned, adventurous diners and often considered a revelation by newcomers eager to expand their palates. The couple’s work is consistently acclaimed and recognized, including three James Beard Award nominations for Best Chef Northwest in 2013, 2014, and 2015. Through their company, Relay Restaurant Group, Rachel and Seif own and operate three restaurants in Seattle—Joule, Revel, and Trove—as well as Portland’s Revelry. Just like their food, the restaurant spaces balance formality and tradition with energy and creativity. Rachel is also the author of My Rice Bowl, a cookbook with 75 recipes based on her deeply comforting Korean fusion cuisine, inspired by cultures from around the world. Eat Your Words is powered by Simplecast

On today's show we're talking to Seung Hee Lee, co author of Everyday Korean, a new cookbook that acts as a guide to Korean food's savory, sweet, salty, and spicy flavors. Seung Hee and her co-author Kim Sunee share recipes, packed with Korean flavors and cooking techniques, drink pairings and more. A Hungry Society is powered by Simplecast

UK Iron Chef, international restauranteur, and cookbook author Judy Joo joins us on this special 4th of July episode to talk about Korean BBQ! Tune in to this episode to learn what makes Korean BBQ different from other barbecue and why it's so popular.

Chul Kim, owner of Little Dokebi and Dokebi Bar & Grill in Brooklyn, talks to Lynda and Iris about Korean cuisine in America, why it took so long to get noticed outside of K-Town, and his thoughts on the current state of the restaurant business.

0531 tbs 120 : Learning to cook Korean cuisine

Jenn Yoo and Rob Thompson are in the nascent stages of bringing some of the most amazing Korean ingredients to the U.S. Snail Vinegar, anyone? Cold pressed Perilla seed oil? These are a few of the dozens of products they hope to have in the coming years. Look out for Gotham Grove as they spearhead the high end Korean ingredient market.

Jesse and Brittany discuss Brittany's graduation, Anthony Weiner's guilty plea in his underage sexting case, Dollemocracy featuring Donald Trump's continued missteps and controversies related to James Comey, Nate Silver's latest on the odds of a Trump impeachment, and A$$hole of Today featuring a middle school in Georgia. This episode is sponsored by Suji's Korean Cuisine: http://www.sujiskorean.com... The post #305 – “Master of Science Brittany, Anthony Weiner's Latest, Dollemocracy featuring Donald Trump's Continued Controversies, Nate Silver's Evaluation of Impeachment Odds, and A$$hole of Today ft. Memorial Middle School in Georgia.” appeared first on I Doubt It Podcast.

Jesse and Brittany discuss the final countdown to graduation, listener voicemails and emails, Sally Yates' testimony and Sally Yates vs. Ted Cruz, James Comey's firing, Donald Trump's meeting with Russian Sergey Lavrov and Sergey Kislyak, and Kellyanne is back on the scene. This episode is sponsored by Suji's Korean Cuisine: http://www.sujiskorean.com   Sound off with... The post #302 – “Final Countdown!, Sally Yates, James Comey, & Russia.” appeared first on I Doubt It Podcast.

Jesse and Brittany discuss #300thEpisode, BuzzFeed quizzes, listener voicemails and emails, our love for our audience, our first SPONSOR, Donald Trump on Face the Nation with John Dickerson, Stephen Colbert's joke, and A$$hole of Today featuring National Scholastic Chess Championships/Malaysia. This episode is sponsored by Suji's Korean Cuisine: http://www.sujiskorean.com Sound off with a text or... The post #300 – “BuzzFeed Quizfest, Listener Feedback & Love Extravaganza, Donald Trump on Face The Nation, Stephen Colbert's “Homophobic” Joke, and A$$hole of Today feat. Malaysia and Ivanka Trump.” appeared first on I Doubt It Podcast.

Hannah Bae, founder of Noona's Ice Cream, joins Iris and Lynda in the studio to talk about the flavors from Korea that inspired her ice cream, as well as the food entrepreneurship and mentorship side of her business.

This week Lynda and Iris share the pilot episode of Feast Meets West recorded at the HRN studio back in October 2016! They talk to Esther Choi, who is the Chef/Owner of Korean ramen joint mokbar. Check out this very special episode to find out why kimchi is so essential to the Korean people, its health benefits, and why non-Koreans are embracing it now.

Kheedim Oh, Chief Minister of Kimchi at Mama O's Premium Kimchi, joins Chris, Mary & Rachel in the studio tonight. Tune in to hear how Kheedim got started, learn more about the different types of kimchi and get inspired to make your own. Bonus: learn how to make Kheedim's favorite kimchi dish.

Banchan may not always be the main focus of your meal when you're at a Korean restaurant, but these small dishes are an essential part of Korean cuisine. Chef Junghyun Park of Atoboy, the popular New Korean restaurant in Flatiron district, sits down with us to talk about banchan. Learn about the different varieties, what makes it so important, and how it influenced the menu at Atoboy.

This week on The Line, host Eli Sussman is joined by Chef Eduardo Sandoval of Tygershark in Prospect Heights. Tune in to follow the line of Sandoval's career, from growing up in Texas to serving Korean classics with Latin American flair in Brooklyn.

This week on The Line, host Eli Sussman is joined by Deuki Hong, former executive chef of Kang Ho Dong Baekjong and co-author of Koreatown: A Cookbook. Most recently, Hong has formed a hospitality group intended for restaurants from chefs who, like Hong, are young and talented, but may lack resources. The goal is to assemble a cadre of young talent that will be, as he tells Eater NY, “an Avengers of the food world.”

This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Judy Joo, a Korean-American executive chef, restaurateur, and TV chef traveling between the London and Hong Kong locations of her restaurant, Jinjuu. Judy also appears on the Cooking Channel with her show “Korean Food Made Simple” as she explores authentic Korean dishes inspired by her travels, showing just how easy it is to make Korean favorites with a few Korean store cupboard ingredients. Her latest book is also called Korean Food Made Simple, and is available now. Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. MEATY DUMPLINGS MANDU MAKES ABOUT 45 DUMPLINGS My mom used to enslave my sister and me to make these by the thousands. Plump dumplings neatly lined up on plates and trays covered every surface of the kitchen. I used to only eat the skins, shaking out the meaty insides for my sister. As I got older, I learned to savor those juicy gems as well, but the crispy skins are still my favorite part. If you prefer, the dumplings can be steamed instead of fried. These are a best seller at my restaurant, Jinjuu. Filling: 1 pound ground pork 1/2 pound ground beef 6 ounces firm tofu, drained and finely crumbled 2 1/2 cups finely shredded Korean or napa cabbage leaves (ribs removed) 3 scallions, finely chopped 2 1/2 tablespoons soy sauce 2 tablespoons toasted sesame oil 2 large cloves garlic, grated or minced 2 teaspoons kosher salt or sea salt 2 teaspoons grated peeled fresh ginger 2 teaspoons roasted sesame seeds 2 teaspoons sugar 3/4 teaspoon freshly ground black pepper For the Dumplings: 48 thin round eggless wonton wrappers Vegetable oil, for frying Dried chile threads (silgochu) Chile-Soy Dipping Sauce (page 212), for serving FOR THE FILLING: In a large bowl, combine the filling ingredients. Mix together using your hands, really breaking up the tofu to yield a very uniform texture. FOR THE DUMPLINGS: Line a couple of baking sheets with waxed paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of plastic wrap to keep them from drying out. Lay a wrapper on a clean work surface and put a tablespoon of the meat filling in the center. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working toward the ends, press firmly together to seal, pressing out any air bubbles. Lay the dumpling on its side on one of the prepared baking sheets. Repeat with the remaining wrappers and filling, making sure the dumplings aren’t touching on the baking sheets. Once the dumplings are assembled, if you don’t plan to cook them right away, you can freeze them on the baking sheets, then bag them up to store in the freezer. Without thawing the frozen dumplings, boil or steam them to cook through, then pan fry if you like to make them crispy. In a large nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat. Working in batches, lay the dumplings on their sides in the pan in a single layer without crowding the pan. Cook until golden brown on the bottom, 2 to 3 minutes. Flip them and cook until the other side is golden brown and the filling is cooked through, 2 to 3 minutes more. Transfer the fried dumplings to a wire rack or paper towel–lined plate to drain. Repeat with the remaining dumplings, adding more oil to the skillet as needed. If you prefer not to fry the dumplings, steam them in batches until cooked through, 5 to 6 minutes, then transfer to a serving platter (steamed dumplings do not need to be drained). Transfer the fried dumplings to a platter. Top with some of the chile threads and serve immediately, with the dipping sauce. TIP: If you’d like to check the seasoning of the filling for the dumplings—or any kind of filling or stuffing that includes raw meat or fish—cook a small patty in a lightly oiled skillet, then adjust the seasonings to your taste. CHILE-SOY DIPPING SAUCE YANGNYUM GANJANG MAKES ABOUT 1/2 CUP This sauce is my go-to sauce for dumplings, such as my Meaty Dumplings (page 54) and King Dumplings (page 56). 6 tablespoons soy sauce 2 1/2 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar 1 tablespoon thinly sliced fresh Korean red chile or Fresno chile (sliced on an angle) 4 1/2 teaspoons toasted sesame oil 2 teaspoons roasted sesame seeds 2 scallions, very thinly sliced on an angle IN A SMALL BOWL, stir together all the ingredients. Cover and store in the refrigerator if not using immediately. Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. MOM’S BBQ CHICKEN UMMA’S DAK GOGI SERVES 4 My mom’s BBQ chicken is the stuff of legend. She even used to grill it in our garage in unfavorable weather. I remember sitting on the steps staring at the little grill, watching her flip pieces of the juicy ginger-and-sesame-marinated chicken with chopsticks, and smelling the sweet smoke. Even your Korean-food-doubter friends will gladly chow down on this. To round out the dish, serve it with Grilled Corn on the Cob with Doenjang Butter (page 101) and Roasted Korean Sweet Potatoes (page 98) that you’ve peeled, mashed, and sprinkled with black sesame seeds, if you like. 1¼ cups soy sauce ½ cup packed dark brown sugar 6 scallions, thinly sliced on an angle 3 tablespoons rice vinegar 3 tablespoons maple syrup 2 tablespoons gochujang (Korean chile paste) 2 tablespoons toasted sesame oil 2 tablespoons grated peeled fresh ginger 2 tablespoons roasted sesame seeds 6 cloves garlic, grated or minced Pinch of kosher salt or sea salt Freshly ground black pepper 8 boneless skinless chicken thighs Vegetable oil, for grilling Doenjang Mayonnaise (page 216), for serving IN A MEDIUM BOWL, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved. Transfer 1 cup of the marinade to a container, cover, and refrigerate. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile, put the reserved 1 cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8 to 10 minutes; set the glaze aside. Preheat a gas or charcoal grill to medium-high heat. Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the Doenjang Mayonnaise. TIP: If you prefer boneless skin-on chicken thighs and can’t find them in the grocery, ask your butcher to debone skin-on thighs or simply use bone-in ones and just add a few minutes to the cooking time. Doenjang Mayonnaise MAKES ABOUT 1/2 CUP Use this simple, umami-rich condiment as a dipping sauce for Mom’s BBQ Chicken (page 174), slathered on the Krazy Korean Burgers (page 185) or grilled corn, and pretty much anywhere else you would use mayo. ½ cup mayonnaise, preferably Kewpie or a Korean brand 1 tablespoon doenjang (Korean soybean paste) IN A SMALL BOWL, whisk together the mayonnaise and soybean paste until smooth. Cover and store in the refrigerator if not using immediately.

On today's episode of THE FOOD SEEN we take the “Seoul Train” to K-town with chef Deuki Hong of Kang Ho Dong Baekjeong & co-author Matt Rodbard of “Koreatown: A Coobkook”. For anyone that's visited 32nd Street between 5th & Broadway in NYC, you'll see a vertical city built bulgogi Korean BBQ, early morning karaoke rooms, and plenty of soju shots. But that's just here, there are Koreatowns all across this country (e.g. LA, Duluth GA, Chicago …). First things first, the banchan, small plate gifts for the table, often including some sort of kimchi. There's bibimbap, hoedeopbap (Korean-style sashimi), dakgangjeong (Korean fried chicken), and after a long night of drinking, haejangguk (hangover stew). What's so special about Korean food, is that it's simple, with bases like gochujang (chili paste), doenjang (soy bean paste), and ganjang (soy sauce), you don't need a new pantry to cook these delicious dishes. So get your singing voice ready, and let's go to Koreatown!

Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America's World Culinary Arts Series. In this volume, we'll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Find recipes and the full series at: http://www.ciaprochef.com/wca/

Learn from our renowned Chefs as they take you on a culinary tour through Korean Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Korean Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Korean Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Korean Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Korean Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Korean Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Korean Cuisine.

Learn from our renowned Chefs as they take you on a culinary tour through Korean Cuisine.