Podcasts about korean food

Only a year after joining social media, Joanne Molinaro would become a New York Times bestseller for “The Korean Vegan Cookbook”— but when she was crying in her car, stressed about her job, her divorce, and future, this eventual reality seemed like a fantasy. Now, Joanne is one of leading voices in the cooking world with 3 million followers on tiktok, nearly 1 million Youtube subscribers, and more than 600,000 instagram followers. Under her slogan ‘I veganize Korean Food. I koreanize everything else', Joanne explains how to make vegan kimchi and un-fuck-up-able pho, all while sharing her intersectional identity as a Korean American woman and her family's refugee experience. But let's take this back… before she became a successful blogger, content creator, writer, and attorney.. Let's start this story generations before in North Korea. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWelcome to my Blogger With a Twist—a podcast about lifestyle, self-improvement, and personal stories.Hello, everyone.  Hopefully, you are all experiencing a wonderful day.  For this episode, I will be delving into another chitchat about my recent collaborations, the events I have attended, and additional thrilling news.That said, grab your snacks, and let's get this episode started.P.S - If you live in Philadelphia, remember to use the link below to take the survey for a chance to win 500 dollars, or click my Linktree to get the link!  The deadline for the survey is March 31st!Suvery Link: https://bit.ly/3F19Qz2Support the showBrowse my links: https://linktr.ee/phillybloggerFor questions or topic suggestions send me an email.Email: brooke.brunson@gmail.com

learn how to ask and answer the question, "Can you eat Korean food?"

The BanterThe Guys talk about the 20th anniversary of the wine film Sideways and its impact on the industry. The ConversationThe Restaurant Guys talk with chef and television personality Judy Joo. Judy strives to make Korean food accessible and educates the naive on the wonders of the cuisine. and marvels at its metamorphosis.  The Inside TrackThe Guys get acquainted with Judy and find they all share a passion for their life's work.“Just like with you guys, if you're in this industry it's absolutely crazy! You have to inherently love it cause it's tough. It's really tough,” Judy Joo on The Restaurant Guys Podcast 2024BioJudy Joo grew up in New Jersey and graduated from Columbia University. After some time in banking, she switched careers and attended The French Culinary Institute for Pastry Arts. Later, she moved to London where she worked at several of Gordon Ramsey's restaurants. In 2015, Joo opened up her own restaurant in London called Jinjuu in Soho, London, which expanded to three locations. She left the Jinjuu brand in 2019 and then opened a fast casual concept, Seoul Bird in 2020 in London. In 2021 she opened another location in Canary Wharf and then in the Aria Hotel and Casino, Las Vegas in 2022 and in Barclays Center in Brooklyn, New York in 2023.Joo was one of the four Iron Chefs on the cooking show Iron Chef UK, making her the first female Iron Chef in the United Kingdom and the second globally. She was a resident judge on season four of the Food Network show The Next Iron Chef, and Kitchen Inferno. She hosted Korean Food Made Simple. InfoJudy Joohttps://www.judyjoo.com/Judy's latest book (available for pre-order)K-Quick: Korean Food in 30 Minutes or LessJudy Joo's home kitchenhttps://www.youtube.com/watch?v=A1ADfkG4yrMThe New Zoo Review (TV show from Mark's childhood)https://youtu.be/dwJQ6G7Z_II?feature=sharedOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

David Joonwoo Yun has a great story to tell. As one of the partners of New York City Korean restaurants C as in Charlie and Kisa, he's been at the center of Korean cooking in NYC for a minute. But how did he get here? And how did he and his partners eventually redefine Korean cooking one banchan at a time? We dig into his great story in this terrific episode.Also on the show we have a great conversation with journalist Mehr Singh, who speaks about her recent TASTE reporting digging into Gen Z cheesemakers. We also talk about her career, and some memorable stories.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE KOREAN FOOD EPISODES:This Is TASTE 391: Koreaword with Koreaworld with Cote and Coqodaq's Simon Kim [Apple]This Is TASTE 390: Koreaworld with Eater LA Editor Matthew Kang [Apple]This Is TASTE 388: Koreaworld with Doshi's Susan Kim [Apple]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We sit down with comedian and streamer Lisa Wallen (@Wisalallen) in NoHo park a week after the fires to talk about Korean Food, what else!? Lots of laughs and a few puppies. Enjoy! Support the show and start your free online Hims visit today at https://www.hims.com/PEP Send emails to EddiePepPodcast@Gmail.com Go to www.eddiepepitone.com for show dates and all things Eddie  Check out our full videos on YouTube: https://shorturl.at/mpsIL For additional content support Eddie on Patreon: www.patreon.com/eddiepepitone Please write us a review on iTunes https://tinyurl.com/mv57us2d Watch The Bitter Buddha the doc by Steven Fienartz about Eddie. https://tubitv.com/movies/321208/the-bitter-buddha Send emails to: EddiePepPodcast@gmail.com Follow Eddie on Twitter: @EddiePepitone Instagram: @EddiePep Follow Kevin @KevinTienken Thank you to Allen Mezquida for our beautiful artwork

Angus 跟老婆主韩国一年回来跟我们分享体验。聊到吃喝，跑步，然后一些礼貌上的文化差异。

Have you ever eaten octopus while it was still moving? Two fan favorites, Moe Cason & Bob Trudnak, are back on the podcast today and their adventures do not disappoint! From hunting javelina to ordering from a menu and not knowing what you're eating, they guys tell Heath and Candace all about their travels over this past year on today's episode of the Shootin' The Que podcast!

This week we're chatting with Esteban Ho, an Korean-Argentine whose family has the best Korean food in Argentina! He shares with us all about Korean food - from banchan to bibimbap and the elements of a Korean meal on the table. We are also lucky enough to get a tutorial on how to use chopsticks! He tells us all about the journey of introducing Korean food to Argentines, who have a totally different palette and how it ultimately lead him to where he is today!  Connect with Esteban: His restaurant in Buenos Aires: Una Cancion Coreana  Instagram: @juststeveit YouTube Channel: El Tio y el Sobrino TAKE THE QUIZ TO SEE IF YOU'VE BEEN PLANNING YOUR TRAVEL ALL WRONG!    ***Looking to experience the flavors we've explored firsthand?  Skip the stress of travel planning and work with a trusted professional to take care of all of that for you!   Travel Trails specializes in crafting unforgettable travel experiences tailored to your taste for adventure.  Don't miss out on tasting these delicious dishes because you don't have the time to plan.  Visit https://travel-trails.com/ to learn more and follow  @TastyTrailsTravelPod and @Travel.Trails___ on Instagram to stay up to date on episodes and all things food & travel 

Korean food is exploding in popularity—and for good reason. So, to dive into the trends and dishes we're loving, Chris is joined by Deputy Food Editor Hana Asbrink, Chef Irene Yoo, and Matt Rodbard & Deuki Hong, co-authors of the new book Koreaworld. Join us for a deep dive into anju and soju drinking games, what's on the modern Seoul table, and answers to listener questions.RECIPES & LINKS:Sulguk (Alcohol Stew)Kong-Bul (Soybean Sprouts and Bulgogi)Haemul Pajeon (Seafood Pancakes)How to Party with Soju, Korea's Most Iconic SpiritClean-Out-the-Fridge KimchiGochujang Recipes That Pack a Fruity, Spicy Punch

This week's guest for our BLF takeover of the BLP for the month of May 2024 is Michelle Li! Michelle Li is an award-winning, veteran journalist who co-launched the Very Asian Foundation in January 2022 alongside friend and fellow journalist Gia Vang. Her response to a racist voicemail became a global movement of unity and caught the attention of The Ellen Show. Ellen's monetary gift of $15,000 helped start the seed money to create a non profit focused on shining a light on Asian life through advocacy and celebration. Not only did the Very Asian Foundation raise tens of thousands of dollars for AANHPI nonprofits in its first 100 days, but it also launched a national awareness youth literature campaign called The May Book Project, and started the Very Asian Creators microgrant program for people who needed startup funds to pivot in their careers. A Korean adoptee, Michelle spent many years supporting adoptees through heritage camps and volunteer tours to Korea. She also launched a program to support Missouri children in foster care. This work led to a congressional award in 2010. Michelle's reporting has been honored with a national Peabody Award, four national Murrows, and multiple regional Emmys– often for covering topics related to race or gender inequities. Her work on the Asian American experience in St. Louis during the pandemic was also named a duPont finalist in 2023. Michelle has appeared on CNN, NBC, CBS, ABC, and The Washington Post. She released a children's book with Gloo Books called A Very Asian Guide to Korean Food. Michelle currently resides in St. Louis with her family. She is @michellelitv on most platforms. Connect with Michelle: Social Media Handles: @michellelitv on most platforms, FB: facebook.com/mlitv  URLs: veryasianfoundation.org Very Asian goes viral 2022:  https://drive.google.com/drive/folders/1Q_FteWUGejFix8iB7HurfShlwrU4Cwvr?usp=sharing About Michelle Li's adoption: https://www.youtube.com/watch?v=fONUO3yIA9c The Very Asian Foundation on YouTube: https://www.youtube.com/@theveryasianfoundation Show notes and more episodes at Brucelee.com/Podcast

In their second literary collaboration, Koreaworld: A Cookbook, authors Deuki Hong and Matt Rodbard take readers on an adventure to Korea, and to hubs of Korean food in the United States, to paint a vivid portrait of Korean food worldwide right now. On today's episode, Deuki and Matt share their impressions of modern Korea and its cuisine, and of some of is most important practitioners in the US. They also make the case for Korean food's, at long last, having found an abiding audience in the US.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Joanne Molinaro, The Korean Vegan, reflects on the wisdom, confidence, and joy she's found through food. Plus, we're Giving Her Flowers: High school freshman Naya Ellis' invented a watch that can detect the signs of stroke in older adults. Her invention won her recognition at the National STEM Challenge. If you know someone in your community who deserves her flowers, send us their name and your reasons for nominating them to hello@thebrightsidepodcast.com. We'll be showering praise and recognition once a month. See omnystudio.com/listener for privacy information.

This episode exposes you to phrases, repeated in English and Korean, to improve your Korean vocabulary and help you to express yourself in Korean. These episodes are meant to accompany and accelerate your existing Korean language studies, whether you're using an app like DuoLingo, or you're enrolled in a more formal Korean class. The more you expose your brain to Korean audio, the faster you'll learn. View the full list of English and Korean phrases in this episode. Contact us with feedback and ideas: languagelearningaccelerator@gmail.com Phrases in this episode: Do you like to cook? What's your specialty dish? Do you like baking? What sort of things do you like to bake? Do you have a favorite local restaurant? What is your favorite food? What is your least favorite food? If you could eat the same meal every day, what would you eat? Do you have a favorite dessert? Did your parents cook for you as a child? Did your parents teach you how to cook? Tell me about a memorable meal with your loved ones. What are some of the food traditions you grew up with? Did you share food with your neighbors or community? What type of meat do people eat where you're from? What types of seasonings do they use? Did you eat street food growing up? Is there a regional cuisine you enjoy the most? What was the best meal you've ever eaten? What was the worst meal you've ever eaten?

1/9/2024- Pearl takes Joseph to eat weird Korean food. Stream us on our free app, Alexa or at 1027DaBomb.net when we air the 2nd Date Update at 6:20, 7:20 and 8:20am weekdays on The Keola Show! Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@thekeolashow⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ • Facebook: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@TheKeolaShow⁠⁠

Do you have a nickname? Was it self prescribed or bestowed upon you? Do you prefer your god-given name? What if god isn't real, then what? So many questions! While you contemplate your answers, why not join us for a silly little episode about the magic of visiting your local Asian supermarket, the terror of encountering your local Christian Bible thumper, and the harsh reality of taking an overwhelming amount of supplements and vitamins before embarking on your daily commute via your local mode of public transportation. Sounds fun, right?Get silly with us on social:FOLLOW THE PODCASTInstagram: @pessimisticatbestFacebook: @pessimisticatbestWebsite: pessimisticatbest.comFOLLOW SAMANTHAInstagram: @samgeorgsonTikTok: @samgeorgsonTwitter: @samgeorgsonYouTube: @samgeorgsonWebsite: samanthageorgson.comFOLLOW MACKENZIEInstagram: @muhkenziiSupport the show

Jelly's Last Jam at City Center.  Taste of Things.  (Yay for the Norwegian Omelette!) Harlem Renaissance at the Met.  Congrats to Jill Rafson and Zach Miller.  Korean Food excitement in NYC.  Soufflé love.  Dan loves a sauna.  Carson McCullers. Credits: Talent:  Tamsen Granger and Dan Abuhoff Engineer:  Ellie Suttmeier Art:  Zeke Abuhoff

On today's show, a new global center for Korean Food at the University of Arkansas. Plus, the status of federal interest rates and their impact on Arkansas. And, Carnatic music inside the Firmin-Garner Performance Studio.

Making it in the restaurant industry is tough. The National Restaurant Association estimates that only 20% of restaurants end up making it and the vast majority of restaurants — about 80% — fail within 5 years of opening. We also know that being a female in the restaurant industry is even tougher. It's estimated that only 19% of chefs are female. So what does it really take to make it as a female restaurant chef and owner?  Esther Choi, chef and owner of Mŏkbar shares how she won her first restaurant space by pitching the concept in an elevator (yes, the literal definition of an elevator pitch). Listen in to hear about her new YouTube show, Heat Eaters, and how she balances her life as a chef, restauranteur, and Food Network personality.  Join the HerMoney community! For the latest episode drops and financial news-you-can-use, subscribe to our newsletter at Hermoney.com/subscribe! Learn more about your ad choices. Visit megaphone.fm/adchoices

James Park (aka Jamesy) is a food writer and chili crisp devotee, constantly exploring his identity through Korean cooking. He has gained a devoted following for his inventive recipes, cheerful video content, and infectious love for all things food. On this week's episode, we talk about his brand new cookbook - called Chili Crisp - and why this ingredient is such an important part of his cooking!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

The tangy fermented vegetable dish is now being made and sold around the world. South Korea's kimchi export value has dramatically in the past few years, going beyond Asia. And it's consumed by not only the overseas Koreans but by locals. While kimchi remains as the distinctly Korean dish, in recent years, those with little to no connection to the country have been producing and selling kimchi. What is behind kimchi's popularity? David Cann looks into the and speaks to kimchi experts, traders, and producers. Produced and presented by David Cann. (Picture: Kimchi being made at a traditional market in Seoul, South Korea; Credit: REUTERS/Kim Hong-Ji)

learn how to ask and answer the question, "How is the Korean food?"

How to go from eating soup to writing a book about it. Sohn-Mat: Recipes and Flavors of Korean Home Cooking  Listen to Smart Mouth: iTunes • Google Podcasts • Pandora • Spotify • RadioPublic • TuneIn • Libsyn • Amazon Music Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Tien IG  Katherine TikTok Smart Mouth newsletter Smart Mouth IG Music: Next Level - aespa  Sources: Toronto Star  BBC  SteakSchool.com  The Kitchn  Maui Ribs  Tablet 

Sophia Ngueyen Eng was a successful marketer in Silicon Valley, in March of 2020. When the world shut down Sophia immediately realized the importance of food security. She quickly expanded her garden and even ventured into raising chickens. As Sophia's connection to the land grew so did her connection to her heritage as she tapped into traditional Asian gardening practices. Within years she and her family adopted the homesteading lifestyle and moved away from the city and on to 7 acres. Now, she pursues her passions for sustainable farming and nourishing Asian cuisine on her farm in Tennessee, where she employs regenerative practices to raise grass-fed dairy cows, beef cattle, laying hens, broilers, ducks, sheep, goats, turkeys, and traditional Asian practices to grow a variety of produce for her multi-generational family and local community. She has put it all down in her new book, The Nourishing Asian Kitchen, which spotlights healthy recipes from several different Asian traditions that can be made with farm-fresh whole foods. Her book draws parallels between soil and human health, for example how she feeds the soil with the same kind of fermented microbes as we can feed ourselves, with foods like sauerkraut and kimchi, and lactic acid bacteria from Korean Natural Farming for the soil. Learn how to feed yourself as well as you do your soil with this podcast and her book, The Nourishing Asian Kitchen. Connect With Guest:Email: sprinklewithsoil@gmail.comWebsite: https://www.freedomfundings.comWebsite: https://www.homesteadingrealtor.comWebsite: https://www.sprinklewithsoil.comInstagram: @freedomfundingsInstagram: @homesteadingagentInstagram: @sprinklewithsoilPodcast: https://www.thecalltofarms.comSubstack: https://sprinklewithsoil.substack.comYouTube: https://www.youtube.com/@sprinklewithsoilSubscribe To Our Magazine - FREE 28-Day Trial:Our Website: www.GrowingForMarket.com

The acclaimed NYC-based chef talks to Mark and Kate about how to eat Korean food, the best ways to enjoy banchan, what goes into writing a comprehensive cookbook, and how the word "authentic" translates to memory and nostalgia.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/junghyun-jp-park-napa-cabbage-kimchi-manduSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Today we expand Ethan's worldly cuisine palette with a taste testing of various Korean foods! We also dig into the long storied history of Taylor Swift's new romance with football whiz Travis Kelce, Donna calls in for some tech support, Jimmie Lee might be going on Bobby Lee's podcast, and much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Phil chats about one of his favorite cuisines with a roundtable of Korean food experts featuring Julie Kim, Mimi Kim and Paul Ryu!

Warren almost sees IVE, goes through food pics from Korea and discusses the rappers he saw live Links ◆Email - sojutalkpodcast@gmail.com ◆Discord - discord.gg/3rb74x4 ◆Patreon - patreon.com/sojutalk ◆Instagram - instagram.com/sojutalk Intro - 0:00 Almost Saw Ive - 3:53 Rapbeat Festival - 15:40 Sushi & Gentle Monster - 32:23  Myeongdong & Gwangjang Market - 40:34 Actually saw The Quiett - 52:11 More Food: 57:15

Lauryn Chun is the founder of Mother-in-Law's, the crowd favorite brand that started the fermented foods craze way back in 2009. On this episode of ITS, Ali and Lauryn compare the economic environment today with 2010-2012, and discuss the creativity, scrappiness, and innovation that emerged from challenges.In the Sauce is Powered by Simplecast.

Kevin's super long link: https://www.walmart.com/ip/Nongshim-Shin-Black-Spicy-Beef-Bone-Broth-Ramyun-Premium-Ramen-Noodle-Soup-Pack-4-58oz-X-10-Count/44657081?wmlspartner=wlpa&selectedSellerId=101207233&adid=22222222222000000000&wmlspartner=wmtlabs&wl0=e&wl1=s&wl2=c&wl3=10352200394&wl4=pla-1103028060075&wl5=&wl6=&wl7=&wl10=Walmart&wl11=Online&wl12=44657081_10001226594&wl14=shin%20black%20raemn&veh=sem&msclkid=2e05c114053614e59421a5b8bd7b3ab8&gclid=2e05c114053614e59421a5b8bd7b3ab8&gclsrc=3p.ds

Proudly Asian Food Month 2023: Michelle Li, TV anchor and the Very Asian Foundation co-founder, joins us to talk about how she turned a racist voicemail from a viewer that went viral into a triumphant ‘Very Asian' movement that uplifts AANHPI communities and voices. As a Korean adoptee, Michelle grew up in Missouri and has spent years supporting adoptees through heritage camps and volunteer tours to Korea. She also talks to us about why it is time for adoptees to reclaim their narratives and the first children's book she's authored - "A Very Asian Guide to Korean Food". ------------------------------------------------------- Stay Connected with Proudly Asian: Website - ⁠⁠⁠⁠⁠⁠https://proudly-asian.com⁠⁠⁠⁠⁠⁠ Instagram - ⁠⁠⁠⁠⁠⁠https://instagram.com/proudly.asian⁠⁠⁠⁠⁠⁠ Youtube - ⁠⁠⁠⁠⁠https://www.youtube.com/@proudlyasianpodcast⁠⁠⁠⁠⁠ Send us a voice message - ⁠⁠⁠⁠⁠⁠https://anchor.fm/proudlyasian/message⁠⁠⁠⁠⁠⁠ Support us - ⁠⁠⁠⁠⁠⁠https://ko-fi.com/proudlyasian⁠⁠ Email us - ⁠⁠⁠⁠⁠⁠proudlyasianpodcast@gmail.com --- Support this podcast: https://podcasters.spotify.com/pod/show/proudlyasian/support

Dave and Chris kick things off with a "How to Menu" of chef Jeffrey Harris's Cincinnati restaurant, Nolia Kitchen. Things take a turn as Dave does a mini-MOIF where he declares the single greatest restaurant menu hack (when it's available). After the break, the discussion shifts to Korean food and whether America has reached peak Korean food, transitioning into a discussion of ethnic enclaves throughout America, with particular emphasis on the Korean American community in Fullerton, California. Host: Dave Chang and Chris Ying Producer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript and Key Lesson Points- - -In this episode, we explore unique Korean verbs that are associated with the preparation of traditional dishes such as kimchi 김치, jjigae 찌개, namul 나물, and more. This episode introduces the verbs in a fun and interactive way, using vivid imagery and repetition for a memorable learning experience. You'll not only learn how to converse about making these iconic dishes but also gain deeper insights into the culture surrounding them. Additionally, stay tuned till the end for an exciting update about our website. Let's get started!---Welcome to the Essential Korean Podcast, where I help break down the nuances of the Korean language to help you become a more aware and confident speaker of Korean. We've created the Essential Korean membership to help provide a complete set of tools to elevate your Korean to the next level. Check that out on our website, along with my weekly newsletter, at essentialkorean.com!

The team brings back the 대신 (Dae Shin) series by providing some great options that stray away from the more "conventional" Korean foods that have become almost commonplace. To the adventurous and curious, this one's for you! *Foods Mentioned* 1. 계란 밥 (Gye Ran Bahp) 2. 골뱅이무침 (or salad) (Gol Baeng Yi Moo Chim) 3. 게장 (Geh Jahng) 4. 순대 (Soon Dae) 5. 수제비 (Soo Jeh Be)

This episode is about the famous Korean dish: JjaJangMyeon. #JjaJangMyeon #짜장면 #SouthKorea #남한 #Korea #한국 #Atlas #History This is a homemade, free podcast. It takes a lot of work and dedication. To support it, please visit: https://anchor.fm/nicholas-sheen/support --- Support this podcast: https://podcasters.spotify.com/pod/show/nicholas-sheen/support

How do you turn trauma into purpose? This AAPI Heritage Month, get ready to be inspired as Michelle Li, TV journalist and Co-Founder of the #VeryAsian Foundation, opens up about her healing journey as a Korean adoptee and author. She's faced the "double shame" of not feeling Asian enough or American enough, and dealt with the trauma of racism both in and out of the newsroom. But Michelle didn't let those struggles defeat her. Instead, she turned them into purposeful action through the #VeryAsian Foundation and her children's book, A Very Asian Guide To Korean Food. She's bringing diverse AAPI representation to children's libraries and education systems across the US and shares her personal stories of healing racial trauma. You'll also learn about her emotional reunion with her birth family in Korea, the hilarious things mixed-race kids say about being Asian, and why Asian American history matters. Plus, we celebrate some of the best Korean American chefs and Midwest Asian history and culture.Prefer to watch the podcast? Watch the full interview video on YouTube here.About Vanessa Shiliwala (she/her): Vanessa is the Founder/CEO of Thrive Spice Media, a mental health podcast and leadership platform that seeks to amplify and empower AAPI leaders, creators, and changemakers. She is also an award-winning DEI advocate, speaker, senior marketing leader, mother, and NYU graduate. You can find her on instagram @thrivespice. To learn more about her Mental Health Masterclasses and Diversity & Inclusion leadership development workshops for AAPI, BIPOC, women, and LGBTQ+ ERGs and corporate groups, please go to ThriveSpiceMedia.com.About Michelle Li (she/her):Michelle Lee is an award-winning veteran TV journalist and news anchor, and co-founder of the #VeryAsian Foundation,  a non-profit focused on shining a light on Asian experiences through advocacy and celebration. You may have heard of her when she went viral back in early 2022 after receiving a racist voicemail about her TV broadcast, where she shared that one of her family traditions was eating Korean dumplings to celebrate the New Year.  Michelle is herself a Korean American adoptee and spent many years supporting adoptees through heritage camps and volunteer tours to Korea. She also launched a program to support Missouri children in foster care. Michelle's journalistic work has been honored with a National Peabody Award, several national Murrows, and multiple regional Emmys, often dealing with race or gender inequities. Michelle has appeared on CNN, NBC, CBS, ABC, and the Washington Post. Michelle currently resides in St. Louis with her family. She is @MichelleLiTV on most platforms. A Very Asian Guide to Korean Food is her first children's book. Support the showThrive Spice Media | Instagram | Book a Mental Health Masterclass or Leadership Development Workshop | Submit a Review | LinkedIn | YouTube

Korean food has seen an explosion of popularity in Vegas (and the U.S. broadly) over the last few years, but most of our Korean restaurants in town seem to be K-BBQ spots. You know, the meat restaurants where you cook your meat over a grill set right into your table. But there's a whole lot more to Korean food, lead producer Sonja Cho Swanson tells co-host Vogue Robinson — in fact, the traditional Korean diet was largely vegetable- and seafood-based (after all, Korea is a peninsula surrounded by ocean on three sides). Sonja, a former food writer who lived in Seoul for seven years, talks about the rise of meat in Korean cuisine, what “authentic” really means, and where Las Vegans can find Korean food that isn't K-BBQ in town. Restaurants we mention in the episode: Sashimi Day (Desert Inn & Decatur) Mr. Tofu (Spring Mountain and Arville) Soyo Korean Restaurant (Rainbow and Robindale) Tag us when you post about your next Korean food outing! We're @CityCastVegas on Twitter and Instagram. You can also call or text us at 702-514-0719. Want some more Las Vegas news? Then make sure to sign up for our brilliant morning newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices

[Spoiler Alert] Grace discusses the show Mr Queen (2020-2021, tvN) based on a Chinese web series called Go Princess Go. The show is written by Park Gye-ok and Choi Ah-il. Grace compares Mr Queen to Jewel in the Palace; whereas more classic hallyu K-dramas like Jewel in the Palace utilizes Korean food as a vehicle to promote wellness, healing and medicinal properties, Mr Queen appropriates aspects of that show to promote Korean food as pleasure and vice. Mr Queen also includes aspects of trans-queerness through the embodiment of a female and male soul in one cis-female body as well as the queering of time and history through camp storytelling devices. Mr Queen promotes feminist values by exhibiting patriarchal privilege through the Queen's embodiment of a man's 21st century soul, as well as law reform to protect women's right to safety and happiness in the last episode. Follow @KDramaSchool on Instagram, Twitter and TikTok. Visit https://www.kdramaschool.com/ to learn more.

Challenger chef, judge and the owner of Mŏkbar, Esther Choi shares her introduction to the culinary world and mission to celebrate Korean culture through her craft. She reflects on her initial introduction to Food Network and treasured memories made while cooking with her grandmother. Chef Esther emphasizes the value of cooking with fresh, homegrown ingredients, making each element by hand and other lessons her grandmother taught her. Reminiscing about elementary school days in Korea, she offers her perspective on their culture and cuisine. Esther dishes on the New York restaurant scene, praising its diverse representation of the Korean flavor spectrum. She shares her strategy for introducing Americans in small towns and big cities to her roots and encouraging them to cook with Korean elements. The restaurateur reveals challenges and considerations she had to make when scaling her concept into three restaurants and planning menus for each. Esther explains the cultural significance of shareable food and her people-first approach to curating menus. Finally, the Beat Bobby Flay winner opens up about judging and competing on television, spilling her rigorous training techniques.Find episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/esther-choi-champions-the-global-sport-of-korean-foodVOTE FOR FOOD NETWORK OBSESSED: https://vote.webbyawards.com/PublicVoting#/2023/podcasts/general-series/lifestyleFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Esther Choi on Instagram: https://www.instagram.com/choibites/Follow Esther Choi on Facebook: https://www.facebook.com/esther.choi.108Follow Esther Choi on TikTok: https://www.tiktok.com/@choibitesFollow Esther Choi on YouTube: https://www.youtube.com/@choibites4038Learn More About Beat Bobby Flay: https://www.foodnetwork.com/shows/beat-bobby-flayLearn More About Battle of the Brothers: https://www.foodnetwork.com/shows/battle-of-the-brothersLearn More About Money Hungry: https://www.foodnetwork.com/shows/money-hungryLearn More About Supermarket Stakeout: https://www.foodnetwork.com/shows/supermarket-stakeoutLearn More About Family Meal: https://www.foodnetwork.com/shows/family-mealLearn More About Chopped: https://www.foodnetwork.com/shows/choppedLearn More About Throwdown with Michael Symon: https://www.foodnetwork.com/shows/throwdown-with-michael-symonLearn More About Iron Chef: https://www.foodnetwork.com/shows/iron-chef

While in Los Angeles last month, Andrew had time for just one pod interview and tops on his list, based on an excellent dinner at their restaurant last fall, were John Hong & Kat Hong, chef-owners of Yangban (yes, they've dropped the "Society" from the name) in DTLA. In this comprehensive conversation, the couple discuss their respective biographies, how they met while working at Josiah Citrin's Mélisse restaurant, then moved to Christopher Kostow's The Restaurant at Meadowood in the Napa Valley, before returning to Los Angeles and opening their own singular place. On the margins of the discussion are thoughts on identity, categorizing cuisine, the perhaps surprising challenges of operating a more casual restaurant, and where this duo's dishes come from. Fascinating, thoughtful stuff here, and we hope you'll check it out.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Only a year after joining social media, Joanne Molinaro would become a New York Times bestseller for “The Korean Vegan Cookbook”— but when she was crying in her car, stressed about her job, her divorce, and future, this eventual reality seemed like a fantasy. Now, Joanne is one of leading voices in the cooking world with 3 million followers on tiktok, nearly 1 million Youtube subscribers, and more than 600,000 instagram followers. Under her slogan ‘I veganize Korean Food. I koreanize everything else', Joanne explains how to make vegan kimchi and un-fuck-up-able pho, all while sharing her intersectional identity as a Korean American woman and her family's refugee experience. But let's take this back… before she became a successful blogger, content creator, writer, and attorney.. Let's start this story generations before in North Korea.

If you enjoyed this episode be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts. Referenced in this episode Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)Korean American: Food That Tastes Like HomeGenius-Hunter Extra Credit When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)Read some of Eric's writing on Food52's Table For One column!Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Meet Sara Upshaw, owner and team lead at OHSUN Banchan in Seattle's Pioneer Square neighborhood.    Her Korean deli & cafe has been getting quite the buzz, and all well deserved!   While Sara is known in the food industry for her Korean flavors ( see her blog Kimchi Halfie and her authored cookbook,"Korean Barbecue at Home"), she has recently overcome hurdle after hurdle from opening a restaurant in a city struggling to recover post pandemic style. Hear Sara share about how,  despite the delays and hurdles, she's managed to express her passion for people and food through the art of Korean banchan.    She brings forward so many incredible flavors and recipes, thanks to the inspiration of her culture and dear Halmoni (grandmother, Oh Sun Pak, whom the deli is named after).   Not only that, her food is 100% gluten free-a rarity gem find for any Korean food or plant based, gluten-free eater!  Score!Listen to her speak to her corporate turned restauranteur dream come true-and the community that came around her, fueling her to serve the same to them for as long as she can.Thanks to OHSUN for hosting Social Creative Workshops at one of our Culture Club dinners.  A stellar private event for hungry diners from over 14 neighborhoods all looking to celebrate Asian culture and food from a woman owned, local restaurant with tasty Banchan !  Go, visit and enjoy OHSUN!  Tell her Amy sent you :)OHSUN Banchan Deli & Cafe: www.ohsunbanchan.comInstagram: @ohsunbanchanKimchi Halfie: @kimchihalfieSocial Creative Workshops | Social Creative Conversations PodcastAmy Vallejo | founder, co-collaboratorwearesocialcreativeworkshops@gmail.comwww.wearesocialcreative.com@socialcreativeworkshops

This week food writer and author Su Scott takes us through 10 things you need to know about Korean food and cooking as she shares stories and recipes from her new book, Rice Table. Hosted on Acast. See acast.com/privacy for more information.

Cabbage kimchi isn't that old. Han-woo beef grades don't indicate quality. Why do Koreans use metal chopsticks? Listen for more surprising finds about Korean food.Join our Patreon to get more stuffhttps://patreon.com/darksideofseoulBook a tour of The Dark Side of Seoul Ghost Walk at https://darksideofseoul.comListener Mail! Send us a message (Instagram, Facebook, email) and we might read it on air.CreditsProduced by Joe McPherson and Shawn MorrisseyMusic by SoraksanTop tier PatronsAngel EarlJoel BonominiShaaron CullenDevon HiphnerMinseok LeeAlix RadillaRyan BerkebileGabi PalominoSteve MarshChad StruhsMitchy Brewer Sarah FordToni ASean 진헌 BraunAshley RigbySupport the showFacebook Page | Instagram

January 24, 2023 - Introduce children to Asian cuisine and the #VERYASIAN movement! Written by Michelle Li, A Very Asian Guide to Korean Food introduces young readers to classic and modern Korean dishes and provides fun facts about the foods and culture of Korea. Michelle Li is an award-winning, veteran journalist and co-founder of the Very Asian Foundation. She started a global movement of unity with the viral hashtag #veryasian after she received a racist voicemail in response to her sharing on-air the Korean foods she eats. She is a vocal advocate for the Asian American community and brings this same pride and energy for her culture to her debut children's book. The book is the first in the Very Asian Guide series, a children's book series that celebrates various Asian cuisines, and is published by Gloo Books, a new children's book publishing company making books for a more inclusive, just and compassionate future. Join us for a conversation with Michelle Li. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1645-a-very-asian-guide-to-korean-food

I'm sure we can all remember when we were first introduced to Youtube. Many of us waited for new releases, while others of us took the plunge to start creating. Remi Cruz found herself cooking most of her life, while also being inspired by her moms incredible cooking.  When high school came around she took her passion, started producing cooking videos for the platform and the rest is history. Making cooking crave worthy, and light hearted, her videos grew in popularity and what once was a hobby soon became a career. Remi and I laughed and talked our way through: - The earliest days of content creating and how her career on Youtube took off - Korean food culture: What we should all try when we eat at a Korean restaurant and must have snacks from our local Korean grocery store- What everyone should know about the BTS of creators on Youtube, Tic Tok etc. -Her popular cooking series called Cooking With Remi on Youtube! -How her career led her to interview guests on her podcast Pretty Basic, like Ashley Tisdale and Megan Trainor! This lighthearted conversation is just what you need to kick of the new year! Tune in for everything from fast food to kitchen gadgets wherever podcasts are hosted! Follow Remi: www.youtube.com/@MissRemiAshten@missremiashtenThis Episode is Sponsored byGood Ranchers: Get 2 lbs of free chicken in every box and $25 off your first order with code GATHER at checkoutHospitality Academie: Sign up today for one of 12 charcuterie and cake decorating workshops taught by your truly! Anytime, anywhere- hospitality confidence and creativity starts here! 

It's December, the time of year when it seems like regardless of whether you celebrate Christmas or Hannukkah or Kwanzaa or anything else or nothing at all, our schedules get busy. And lots of times, this busyness centers around food, be it potluck gatherings at work, holiday parties, big family dinners, or even coffee and treats with friends - because food brings us together as human beings better than almost anything else. But what happens when the foods you have are scoffed at by the folks around you? How does it feel to be made to feel “different” from the other Americans around you based on your cultural heritage? How do you get kids to try new flavors and learn real history, let's be honest, at this stage in the melting pot game, what makes something American, anyway? We're here to talk about all that and more with an award-winning veteran journalist Michelle Li - who also created the Very Asian Foundation after a super shocking (now viral) viewer comment in response to her comment about dumplings on television. What to listen for:  The viral video after a voicemail from a White woman that inspired the launch of the Very Asian Foundation “I won't let you yuck someone else's yum” - and the importance of food in identity The role that books play - there's a huge book recommendation list! - in helping folks connect with their identity and the shared history we experience About Michelle:  Michelle Li is an award-winning, veteran journalist who co-launched The Very Asian Foundation in January 2022 alongside friend and fellow journalist Gia Vang. Her response to a racist voicemail became a global movement of unity and caught the attention of The Ellen Show. Ellen's monetary gift of $15,000 helped start the seed money to create a nonprofit focused on shining a light on Asian experiences through advocacy and celebration.  Michelle spent many years supporting adoptees through heritage camps and volunteer tours to Korea. She also launched a program to support Missouri children in foster care. All of this led to a congressional award in 2010. Michelle's journalistic work has been honored with a national Peabody Award, several national Murrows, and multiple regional Emmys– often dealing with race or gender inequities. Michelle has appeared on CNN, NBC, CBS, ABC, and The Washington Post. Michelle currently resides in St. Louis with her family. She is @michellelitv on most platforms. A Very Asian Guide to Korean Food is her first children's book.  

TV News Anchor Michelle Li is on the #ReadingWithYourKids #Podcast to celebrate her debut #PictureBook A Very Asian Guide To Korean Food. Michelle tells us the book was inspired in part by a very angry response one of her news stories generated. She also tells us her adoption story and how we can help teach our kids how to be more media literate. Click here to visit Michelle's website - https://www.michellelitv.com/ Click here to visit our website - www.readingwithyourkids.com

Today's guest Michelle Li is a broadcaster, founder of the "Very Asian Movement" &  Foundation and author of the upcoming book ‘A Very Asian Guide to Korean Food'. The "Very Asian movement" initially started as a hashtag in which other members of the Asian diaspora share solidarity with Michelle and united in a means of sharing Asian pride. Michelle's book is another response to the initial bigotry that she faced. Set to be published in October this year. "A Very Asian Guide to Korean Food" is a children's book detailing many traditional and modern Korean staples, with pronounciation guides for each. In the book, you can also find descriptions of the origins and customary means of preparation of different dishes, brought to life with colorful illustrations. Join the conversation: Instagram | Twitter |  Please share the love and leave us a review to help more people find us! Host & Executive Producer: Saadia Khan I Content Writer: Ziya JaffreyI Editorial Review: Yudi Liu ISound Designer & Editor: Manni Simon I Immigrantly Theme Music: Evan Ray Suzuki I Other Music: Epidemic Sounds