Podcasts about Maangchi

In 2007, Maangchi was 50 years old, a single mother of adult kids, and was addicted to online gaming. Her son suggested she post a cooking video to YouTube. Today she has 4 million subscribers and has taught fans all over the world how to cook traditional Korean food. This week she tells us her story, and talks about cooking when you're in an "immigrant time warp." Plus we hear her take on a popular Korean dish that was renamed for the Oscar-winning film, Parasite.This episode originally aired on February 16, 2020, and was produced by Dan Pashman, Emma Morgenstern, Harry Huggins, with editing by Tracey Samuelson. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

In deze aflevering hebben we het over Koreaanse BBQ. Verder kletsen we je bij en bespreken we nieuwe ontwikkelingen op barbecuegebied die we zijn tegengekomen.We  beantwoorden ook weer een brandende vraag van een luisteraar: Wat vinden wij van de Moddern Kamado?Het YouTube kanaal vaan Maangchi vind je hier: https://www.youtube.com/@MaangchiHeb je een brandende barbecuevraag? Dan kun je die hier inspreken: https://www.speakpipe.com/VurigeVerhalenMaar je kunt je vraag ook mailen naar: brandendevragen@vurigeverhalen.nlWe hebben ook een website: www.vurigeverhalen.nlAlles van noskos:Youtube: Noskos BBQWebsite: BBQ-NLInstagram: @noskosbbqAlles van NasQ BBQ:Youtube: NasQ BBQWebsite: NasQBBQInstagram: @nasqbbq

We've talked about pasta recently, but in this episode, we dig into noodles. From noodle soups to a range of Asian noodle dishes, we talk about the delicious things we like to make. Just try to listen to this on without your mouth watering.Recipes and resources mentioned in this episode:The Kitchn guide to Chinese noodlesVietnamese rice noodle salad bowl (Vietnamese Food Any Day)Ever-Green Vietnamese, by Andrea NguyenUmami garlic noodles (Vietnamese Food Any Day)Sesame brown butter udon noodles (NYT)Pressure cooker miso chicken ramen with bok choy (NYT)Pressure cooker beef pho (NYT)Perfect instant ramen (NYT)Peanut butter noodles (NYT)Gochujang butter noodles (NYT)Super simple ramen (Japanese Cookbook for Beginners)Bulgogi with noodles (Maangchi's Big Book of Korean Cooking)Noodle soup with kimchi seasoning (Maangchi's Big Book of Korean Cooking)Join our Cookbook Club!Our Instagram, @cookbookclubshowE-mail us: cookbookclubshow@gmail.comFind Renee and Sara on Instagram: @hipchickdigs and @realtor_saragrayOur sponsors: Dropcloth SamplersCook along with us! Our next cookbook episode (airing 3/19/2025): Woks of Life, by the Leung Family

Does the summer heat stump you in the kitchen? Are you craving something, cold, crunchy, and satisfying that you can make easily, quickly, and maybe even pack up for a day at the beach? If you're tired of your same old pasta salad recipe and looking for easy, healthy, and delicious noodle salad inspiration, this episode is for you! In this episode, we share:1. Six recipes that can be made ahead and are packed with bright herbs, crunchy veggies, and zesty dressings, making them ideal for beach days, picnics, and summer gatherings of all kinds 2. A lip-smacking dressing with fresh lime juice and pantry staples3. The chewy, satisfying gluten-free noodle that can be served hot, cold, or room temperature for a crowd-pleasing main dish Tune in now to transform your summer meals with these easy and colorful noodle salad recipes!***Links to from this week's show:Ottolenghi's mango eggplant soba noodle salad via 101 CookbooksSoba noodle salad with peanut dressing from Vegetarian TimesSambal olek chili pasteMelissa Clark's rice noodle salad with salted peanuts and herbs for the NY TimesJapchae sweet potato noodleJapchae recipe from Maangchi and from Rosenadle Online***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braidsfor more Food Friends recipes!

From the simplest weeknight quick stews and stewy dishes, to slowly cooked culinary powerhouses like bouillabaisse, gumbo, gormeh sabzi, and pozole, stews offer us more than just a meal. A steaming bowl of stew is an invitation to slow down, reconnect with family and friends, and linger at the table for a shared experience. With an opportunity for customization, stew also offers each guest to summon exactly what they need at the moment they need it: a squeeze of lemon to heighten flavors, a dash of hot sauce for extra punch, a handful of herbs for freshness, or thinly sliced raw veggies to elevate texture and crunch. This week is all about the wide world of stews and stewy dishes, because any way you like it, stew is here for you!***Links to recipes and favorites from this week's show:Roasted tomato and white bean stew by Colu Henry via the NY TimesMoroccan fish stew (Chraime) via NY ShukJulia Child's Bouillabaisse from Family Style FoodSonoko Sakai's curry brick kits and video on how to make curry bricksJapanese curry from scratch from Namiko Hirasawa Chen via Just One CookbookHow to make Japanese curry from premade cubes via Table for TwoChicken pozole verde from Yvette Maruqez's Muy Bueno Frijol con puerco (beans with pork) from Pati JinichSonya's turkey chili Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean pasteAlison Roman's viral chickpea stewGormeh sabzi with beef by Tannaz Sasooni for The Nosher, and gorhmeh sabzi with lamb by Samin Nostrat for the NY TimesCoconut miso salmon curry by Kay Chun for the NY TimesSeafood gumbo by Edna Lewis, and chicken and sausage gumbo by Paul Prudhome via the NY TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Molly and Kristin chat with Matt Rodbard; writer and founding editor of the online food and culture magazine TASTE, all about his career in food media. He reveals the surprising way he got started, how his collaborations came about and the documentary visual style of some of his books. He shares some ups and downs of his writing career, how he balances his many projects and his hopes and excitement for the future of cookbooks. Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsMatt RodbardWebsiteInstagramTwitterTasteThe Taste PodcastTaste Pitching Guideline Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showKoreatown: A Cookbook by Deuki Hong and Matt RodbardFood IQ by Daniel Holzman and Matt RodbardPok Pok by Andy RickerLasagne by Anna HezelBeyond the Great Wall by Jeffrey Alford and Naomi DuguidAndrea Nguyen's booksPriya Krishna's booksAlison Roman's booksMasala by Anita JaisinghaniChaat by Maneet Chauhan and Jody EddyTin to Table by Anna HezelSheet Pan Chicken by Cathy ErwayMaangchi's Real Korean Cooking by Maangchi

This week we're making everyone's favorite decadent Korean comfort food. It's tteokbokki! Karen goes for the Bon Appétit version, while Tony opts for a classic from Maangchi and everyone learns a thing or two about K-pop, fish cakes, and civics, I guess.

I think we talked about Korean food more than video games this week. THINGS MENTIONED: The Vice Munchies video about Army Base Stew. Maangchi on YouTube. Saniya Ahmed's funny tweet. Polygon on Dragon Ball Z: Budokai Tenkaichi 4's announcement. A Kotaku article about Adam Sessler, Tarks Gauntlet and G4's weirdly racist past since some of those original tweets are gone. A GameSpot article about the proposed names for the XBOX. Saniya Ahmed's column for Unwinnable. Our cool sounds and intro/outro music are by GEIST and our show art is by Kai at Wisp Graphics. We curate your gaming news together and Noah produces the show. You can follow the show on Twitter @Press_StartPod and on tumblr at press-startpod.tumblr.com and you can email us your Fire Emblem hot takes at heypressstart@gmail.com. We'd also appreciate if you left us reviews on your podcast app of choice! Good text reviews will be read out on the show. Find us on social media, and wherever else podcasts are found, here: linktr.ee/press_startpod. --- Support this podcast: https://anchor.fm/pressstart/support

This week, we're celebrating Lunar New Year and talking BBQ. We start off by giving some updates on holiday health scares. Then Louisa gets the story behind the Lexington Betty Smokehouse barbecue style. And then the ladies are presented with a spicy Chinese  snack that's gone viral and chocolate fortune cookies, but will they eat it? chewing.xyz chicagotribune.com/chewingpodcast facebook.com/chewingpodcast Intro Music: Carsick Cars - Zhong Nan Hai  Outro Music: Carsick Cars - 15 Minutes Older Segment 1 Music: 高爾宣 OSN - Without You 沒了妳 Segment 2 Music: Louis Armstrong - Struttin' With Some Barbecue YouTube Reference: Cooking Korean Food with @Maangchi

What are you afraid to feel? Fear? Sadness? Anger? Whatever it is, adoptee coach Susan Stam (강선영) wants you to stay with it. And then stay with it a little longer. Adopted from Korea at the age of 4 years and 7 months to the Netherlands, Susan works as a coach specialising in relinquishment and adoption-related issues with AFC (Adoptee and Foster Care) Netherlands, founded by Hilbrand Westra (our Episode 17 guest!). But the path to becoming a coach wasn't easy; Susan struggled with her own issues, including a hypersensitivity to rejection so strong that she could "smell it", relationship addiction, and insomnia - issues that only started to heal after she became conscious of her relinquishment and adoption trauma. In this conversation, Susan talks about her own journey and then shares some strategies for when we feel triggered, for getting out of our heads and into our bodies, for learning to connect to our feelings rather than numbing or pushing them away, and for setting boundaries when you're a self-confessed people pleaser. And then, Susan catches us off guard by turning the questions back on us, and we both get real about some shit! Get ready for vulnerability, feels, and some super practical tips that we hope you will find useful! To learn more or to get in touch with Susan, visit www.afcnederland.nl Bonus gifts from Susan!   Susan's personal k-pop playlist: https://open.spotify.com/playlist/3fdlzhOhucBpEgyGPWE4xG?si=73a55990c17e4c9d   Susan's go-to kimchi jjigae recipe: Susan uses Maangchi's recipe (http://www.maangchi.com/recipe/kimchi-jjigae) with a few tweaks: • Always make your own stock! • Substitute red radish if you don't have Korean radish or daikon radish • Use preserved anchovies in oil instead of salt (to taste) • Omit sugar

This vibrant book is full of Korean recipes, cheerful photos and Maangchi's signature attitude. Join us as we talk about the amazing meal we ate together from this book, some favorite dishes and why everyone should cook Korean food at home. Resources mentioned in this episode: Maangchi on YouTube Maangchi's Big Book of Korean Cooking Recipes mentioned in this episode: Stir-fried dried anchovies (page 241) Watermelon soju cocktail (page 302) Traditional Napa cabbage kimchi (page 112) Sweet, crunchy fried chicken (page 150) Pan-fried marinated eggplant (page 202) Pan-fried shiitake mushrooms (page 344) Glazed meatballs (page 166) Tuna pancakes (page 228) Sauteed cucumber (page 200) Kimchi fried rice (Small Victories) Rolled omelet (page 232) Bullet train dosirak (page 290) Omelet rice dosirak (page 272) Sweet and crunchy tofu (page 354) Mung bean jelly with soy-scallion seasoning sauce (page 222) Chive pancake (page 225) Zucchini pancake (page 226) Bulgogi with noodles (page 157) Cheddar and kimchi omelet (Dining In) Octopus porridge (page 60) Yellow egg paper strips (page 136) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 9/7/2022): Smitten Kitchen Every Day

Pour cet épisode estival, on reçoit Olivier ! Olivier est parti en Corée, tel un héros de shônen pour apprendre à cuisiner le meilleur bibimbap. Il a ouvert un restaurant fusion appelé la "bibimerie", et... mais c'est quoi un bibimbap ? C'était comment, la cuisine en Corée ? Est-ce qu'on a enfin trouvé un amateur de piment sur le podcast ? Pour tout savoir et avoir la dalle, c'est le moment d'écouter cette interview, et pour les parisiens, d'avoir une nouvelle adresse dans son carnet ~  Vous pouvez retrouver Olivier par ici (avec les photos de son périple coréen) : https://www.instagram.com/katataw/ Le compte instagram de la bibimerie : https://www.instagram.com/labibimerie/ Petit bonus pour les anglophones, la recette du bibimbap par la grande Maangchi : https://www.youtube.com/watch?v=6QQ67F8y2b8 Le montage et tout le travail de post-production a été réalisé par Horine, qui a permis à l'épisode de sortir.  Le twitter d'Horine : https://twitter.com/RomHorine  Pour retrouver son travail de conteur, ses fictions audio, c'est par ici : https://aylion.fr/ Comme d'hab', à l'animation vous retrouvez Alex.  Cet épisode et le podcast Geon Bae sont produits par le label Podcut  Pour retrouver les copains de Podcut et leurs super podcasts, c'est juste ici : https://podcut.studio/ Le patreon du label est, quant à lui, juste là : https://www.patreon.com/podcut Générique : The first love  Très bonne écoute, on se retrouve au mois d'août ! 

Gelato, ice cream, sorbet, granitas and boozy popsicles. It's hot outside and we're dreaming of making ice cream and all kinds of frozen treats at home with our buddy Rebecca Ringquist. Resources mentioned in this episode: Zoku mini pop mold Recipes mentioned in this episode: Watermelon granita Granita with any fruit Gravel road ice cream (Jeni's) Beet ice cream with poppy seeds (Jeni's) Pumpkin five spice ice cream (Jeni's) Black coffee ice cream (Jeni's) Milk chocolate ice cream (Jeni's) Hibiscus frozen yogurt (Jeni's) Vietnamese coffee ice cream (Vietnamese Food Any Day) Baked pumpkin donuts (NYT) No-churn honey vanilla ice cream (Canelle et Vanille) Cucumber lime pop with gin (Food & Wine) Frozen gin & tonic (Food & Wine) Gelato (The Essentials of Italian Cooking) Cookbooks mentioned in this episode: Jeni's splendid ice creams at home The Ultimate Ice Cream Book About our Guest: Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She's an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 8/10/2022): Maangchi's Big Book of Korean Cooking

The Vinyl Reckoning Podcast - The Vinyl Reckoning Podcast - The Vinyl Reckoning PodcastJust in case my surprise co-host didn't plug it enough...In this weeks episode we discuss authentic racism, The Vinyl Reckoning Podcast, Shut Up and Listen Records (coming soon), and we get weight loss advice from a man who bleeds spaghetti sauce (true story)!!!Celebrity name drops:  Malcolm X & Jennifer LopezIn our magic mirror this week we see:  Jeff, Kevin, Emily, Maangchi, Shirley, Daniel, Debbie, Julie, Matt, Mike, Debbie, Lisa, Ashley, Kerry, Brandon, Shawn, George, Cody, Walter, Raul, El T Tre, Johnny, Adam, Dillon, Grand Dad, Joanna William, The Edge, and Crysgtal!Enjoy!

This vibrant, colorful cookbook is a lot of things — a chef-written cookbook, a very personal collection of recipes and a celebration of Israeli food. Sara and Renee break down some great recipes and share their wins and misses from this book. Resources mentioned in this episode: Zahav Zahav Restaurant Michael Solomonov 9 pounds of tahini, from Azure Standard Recipes mentioned in this episode: Hummus tehina (page 39) Tehina shortbread cookies (page 66) Olive oil shortbread with rosemary and chocolate chunks (Smitten Kitchen Every Day) Halva (page 68) Israeli salad (page 84) Israeli salad martini (page 89) Traditional tabbouleh (page 95) Moussaka (page 222) Laffa and pita in the home oven (page 212) Mushroom borekas (page 203) Potato & kale borekas (page 204) Watermelon and feta salad (page 126) Simple sumac onions (page 97) Whole roast chicken with laffa and tehina (page 306) Pargiyot three ways (page 244) Shakshouka (page 299) Other shakshuka recipes (Dinner in an Instant, One Pan and Done) Chocolate-almond situation (page 343) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 8/10/2022): Maangchi's Big Book of Korean Cooking

Stacie and Mia try steamed red bean buns (jjinpang) by Maangchi. Recipe: https://www.maangchi.com/recipe/jjinppang

John just got back from a very sweet Rosh Hashanah. Ed has a new job. Together, they discuss John's new novel manuscript and why he wrote it, Ed's ongoing musical adventure, why it takes a while to write back, whether it's OK to get rid of your friends' books, John's parents' weird neighbors, the people who buy specialized hardware, and what it's like for a baby to learn to snap his fingers. Follow links to Blacksmith Bolt & Rivet Supply, the White Horse Machine catalog, the weird narratives of Lee Hazlewood, 24th and Meatballs, Smitten Kitchen knishes (please double the caramelized onions), The People's Pig, za'atar spiced beet dip, The New Best Recipe, Maangchi's eggplant side dish, Ina Garten's banana sour cream pancakes, and Shalom Y'all.

YouTube chef and cookbook author Maangchi joins us in studio to discuss her new cookbook Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine. Recipe:  Excerpted from MAANGCHI’S BIG BOOK OF KOREAN COOKING: From Everyday Meals to Celebration Cuisine © 2019 by Maangchi.  Kimchi Stew [Kimchi-Jjigae 김치찌개]  We use kimchi for so much more than the small side dishes served at the table with rice. When I lived in Missouri, a friend from China, Ms. Yuyi, came to my house to pick me up for the picnic of the English class we were taking. As I opened my fridge to get the dishes I’d prepared, she looked astonished at the sight of my huge container of kimchi. I never had a chance to explain why I’d made so much, but when you taste this stew of simmered kimchi and juicy, fatty pork belly in a spicy, flavorful broth, you’ll understand why having plenty of kimchi on hand is always a good idea. Recently one of my readers left a comment on my website saying her stew wasn’t flavorful enough. After some discussion, I realized she was using freshly made kimchi. That won’t work at all. You have to use well-fermented kimchi for this recipe. It softens as it simmers but still retains a bit of crunchiness, and the sour taste gives the stew its distinctive flavor. Serve with rice.  SERVES 4  1 pound fermented napa cabbage kimchi, cut into 1-inch pieces ¼ cup fermented kimchi brine (optional) 1 pound pork belly or pork shoulder, cut into bite-size pieces, about 1 inch square and ¼ inch thick 1 medium onion, sliced (about 1 cup) 1 daepa (large green onion) or 4 scallions, sliced diagonally 1 tablespoon Korean hot pepper paste (gochujang) 1 tablespoon Korean hot pepper flakes (gochugaru) 1 teaspoon kosher salt 2 teaspoons sugar 2 teaspoons toasted sesame oil 2½ cups Anchovy-Kelp Stock (See Notes) or unsalted chicken or beef broth 8 ounces medium-firm tofu, sliced ¼ inch thick 1 scallion, sliced, for garnish   Combine the kimchi, kimchi brine (if using), pork, onion, daepa or scallion, hot pepper paste, hot pepper flakes, salt, sugar, sesame oil, and stock in a large, shallow pot. Cover and cook over medium-high heat for 10 minutes. If the mixture begins to boil over, uncover, stir, and then cover with the lid slightly cracked. Uncover and stir the stew with a large spoon. Lay the tofu over the top and reduce the heat to medium. Cover and cook for another 15 minutes, cracking the lid if the soup bubbles over, or until the pork is thoroughly cooked and the kimchi is tender. Sprinkle with the scallion and serve.

Simeon hat ein erstes Kimchi gemacht, während Johnny sich noch mit allerlei youtube videos dazu begnügt und vergnügt (die besten findet ihr in den Shownotes). Wir merken auch in dieser Folge, dass wir blutige Anfänger sind und noch viel zu lernen haben. Nächste Woche geht der Lernprozess weiter! Shownotes: https://alleswasgesundist.podigee.io/49-fermentationsreise-ep-1

This week on the podcast, we're joined by Michelle Zauner, most known as indie pop musician Japanese Breakfast, and whose memoir, Crying in H Mart, was released April 20. Michelle, who is Korean on her mother's side, centers her the book around her relationship with her mother—describing the foods that brought them together, their rituals on mother-daughter trips to Korea every other summer, and how she experienced the grief that came with her mother's cancer diagnosis. Listen in to hear her recount those summertime trips from her home in Oregon to visit her aunts and grandmother in Seoul and how she developed love for Korean cooking. Plus, she tells us about her love for Maangchi cooking videos on Youtube, the first dishes she'll eat when she gets back to Korea post-pandemic, and what she misses most about touring with Japanese Breakfast. (The short answer? All of it.) Read a transcription of the episode here: www.cntraveler.com/story/michelle-zauner-women-who-travel-podcast Follow Michelle: @jbrekkie Order Crying in H Mart: www.bookshop.org/books/crying-in-h-mart-a-memoir/9780525657743 Follow Meredith: @ohheytheremere Follow Lale: @lalehannah Follow Women Who Travel: @womenwhotravel Subscribe to our newsletter: www.cntraveler.com/newsletter/subscribe All products featured on Condé Nast Traveler are independently selected by our editors. If you buy something through our retail links, we may earn an affiliate commission. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this chilly evening, we celebrated 'Maangchi's Big Book of Korean Cooking' at the shop.

Hello 通勤家族，歡迎收聽Look Back Sunday回顧星期天，在這個節目John老師會彙整過去不同國家與主題的熱門跟讀文章，讓你可以在十五分鐘內吸收最精華的世界時事趣聞！我們這週聽聽韓國的趣聞，Let's get right to it!   Topic: About S.Korea - Drive-thru clinics: Korea's new weapons in virus fight   South Korea is trying new ploys to battle the novel coronavirus outbreak. 南韓正嘗試新方法來對抗新型冠狀病毒的爆發。 Goyang, Gyeonggi Province, set up a drive-thru testing facility on Wednesday, where symptom checks, sample collection and payment receipt are done in one-stop fashion in under 10 minutes. 京畿道高陽市週三搭建一個得來速檢測設施，即以一站式的方式、不到10分鐘，在該設施完成症狀檢查、採樣和開立付款收據。 Gyeonggi Province communications official Park Hyun-su said that the checkups at the drive-thru are about 20 minutes faster than the typical way done at hospitals or public health centers. Park said the service will soon be introduced in other regions of the province. Other cities outside Gyeonggi Province with drive-thru clinics are Daegu and Sejong. 京畿道政府聯絡官朴炫秀（譯音）說，在得來速門診進行的體檢，比在各醫院或衛生所做的典型檢查約快20分鐘。朴還說，這項服務很快就將被引進該道其他地區。京畿道以外設有得來速門診的其他城市為大邱與世宗。   Next Article   Topic: Vintage fashion： senior models bridge S. Korea's age divide 陳年時尚：高齡模特兒縮小南韓世代鴻溝   Aged 70 she was working 20 hours a day in a hospital just to make ends meet. Now at 75, Choi Soon-hwa is an unlikely fashion star and model in South Korea. 70歲時，她每天在醫院工作20小時也僅能餬口。現在75歲，崔順花在南韓是打破眾人印象的時尚明星和模特兒。 "I think of having this job at this age as a miracle," Choi says. 「我覺得在這年紀能有這份工作，已經是奇蹟了」，崔順花說。 She is now the oldest professional model in the South, and has walked runway at Seoul Fashion Week. It is a far cry from her life even just a few years ago when she was a care worker. 她是目前南韓年紀最大的職業模特兒，在首爾時尚週走過秀。這與她僅僅數年前還是一名看護員的生活截然不同。 "The stress was excruciating," she confesses. 「那時候壓力大得令人喘不過氣」，她坦言。 When she worked at the hospital, she says she had to dye her hair as patients didn't want someone who "looked too old" to look after them. Now her pale locks have become an asset to a new generation of designers who value distinctiveness. 她說，她在醫院工作的那段時間，因為病患不希望被「看起來太老」的人照顧，她不得不染髮。現在，她的一頭銀髮反而成為重視獨特性的新世代設計師眼中的資產。 Source article: https://features.ltn.com.tw/english/article/paper/1355590 ; https://features.ltn.com.tw/english/article/paper/1352896     Next Article   Topic: More 'Korean bananas' to be harvested this year amid climate change   Jeju Island was long considered the only warm-enough region in Korea for commercial banana farming, but climate change is now turning the mainland into a producer of the tropical fruit. 濟州島長久以來被認為是韓國唯一一個夠溫暖的地區，適合香蕉商業化種植。但氣候變遷現在正使韓國本土，變成這種熱帶水果的產地。 According to the agricultural technology center in North Chungcheong Province, the number of people investing in banana farming has surged in recent years. 根據忠清北道農業技術中心，投資香蕉種植的人數近年來已急遽增加。 About 99.7 percent of all bananas consumed here are imported, mainly from the Philippines, and most of the rest is produced on Jeju. But with more farmers exploring the field, this soon could change. 南韓吃掉的所有香蕉中，約99.7%為進口，主要來自菲律賓，其餘大多數產自濟州島。惟隨著更多農民探索這片領域，這種情形不久就可能有所改變。   Next Article   Topic: South Korean football club fined $81,300 after filling stands with 'sex dolls' 南韓足球隊在看台上擺放充氣娃娃後被罰款8萬1300美元   South Korean football team FC Seoul has said it has been handed a 100 million KRW（$81,300）fine after being accused of placing sex dolls in its stands to add to the atmosphere during a closed match. 南韓足球隊FC首爾隊表示，該隊在被控於看台上擺放充氣娃娃，以便在一場閉門比賽時增添氣氛後，遭罰款1億韓圜（8萬1300美元）。 FC Seoul sparked controversy on Sunday during its home match against Gwangju in South Korea's top football championship, with the club being accused of using sex dolls to fill its stands. FC首爾隊週日在主場出戰光州隊的南韓頂級足球聯賽中引發爭議，被控在看台上擺放充氣娃娃。 Fans criticized the club online and said it had blown the chance to show off the K League to an international audience. 球迷在網路上痛批該隊，指稱該隊讓向各國觀賽者展現南韓足球聯盟的大好良機告吹。 "FC Seoul messed it up making the league look salacious," wrote one. "It's really ugly and dirty." 「FC首爾隊搞砸了，讓聯盟看起來很淫蕩，」一名球迷寫道。「真的又醜又髒。」 However others said the whole incident had been blown out of proportion. 但也有其他人覺得，整件事情未免小題大作。 "Those who don't even watch football normally are turning this into a thing," wrote another fan. 「通常是那些連足球都沒在看的人才會把這個當一回事，」一名球迷寫道。 Source article: https://features.ltn.com.tw/english/article/paper/1379287; https://features.ltn.com.tw/english/article/paper/1379517   Next Article   Topic: Real Korean Flavor For a YouTube Table   During the years that she was addicted to online gaming, life for Emily Kim began when she got home from work at 6 p.m. 艾蜜莉．金沉迷網路遊戲那些年，她的生活從下午6點下班到家開始。 “I would shower quick, and eat something, no matter what, so I could start playing my game,” said Ms. Kim, a.k.a the YouTube Korean-cooking star Maangchi. “And I wouldn't stop till 3 a.m.” 「我會很快沖個澡，隨便吃點東西，然後就玩遊戲，一直玩到凌晨3點。」這位金女士，也就是YouTube上的韓國料理烹飪明星Maangchi，如是說。 In 2003, divorced and with her two grown children out of the house, Ms. Kim ventured into the online role-playing battle game City of Heroes and couldn't pull herself away. Maangchi, pronounced MAHNG-chee and meaning “hammer” in Korean, was the name of her online avatar, who specialized in destruction, wielding a huge scimitar and wearing a tiny miniskirt. 2003年，她離了婚，兩個孩子也長大離家，她投入線上角色扮演打鬥遊戲《城市英雄》，難以自拔。Maangchi是她的網名，發音似「忙起」，在韓語中是「鐵鎚」的意思。Maangchi揮舞巨大的短彎刀，穿超短裙，擅長破壞。 In 2007, her children persuaded her to try a more nourishing form of Internet expression: cooking videos. “I had no idea if anyone would watch me,” she said, “but the Korean recipes I saw in English were full of mistakes, and I wanted to show the real way we do things.” 2007年，孩子們勸她嘗試一種更有營養的網路表達方式：烹飪視頻。「我不知道有沒有人想看我，」她說，「不過，我看到的英文韓國菜食譜充滿錯誤，所以我想展示我們道地的烹飪方法。」 Now, Ms. Kim has more than 619,000 YouTube subscribers. 如今，她的YouTube頻道訂戶超過65萬。 At age 58, she has just published a cookbook, “Maangchi's Real Korean Cooking,” one of the few comprehensive books on Korean cooking written for Americans, but without major adjustments to make the food more accessible. 58歲的她剛出版了《Maangchi的正宗韓餐食譜》，這是少數寫給美國人看、內容詳盡的韓餐食譜，但沒有為方便讀者而做重大調整。 From watching her videos, it is hard to envision Ms. Kim as a reclusive gamer. In extravagant eye makeup and bright pink lipstick, she cooks huge batches of bibimbap, bulgogi and KFC, sweet-sticky-spicy Korean fried chicken. She demonstrates the endless variations of kimchi and schools her viewers in the pronunciation of dishes like soegogi-muguk (pronounced SAY-go-gee moo-GUHK), beef and radish soup. 看她的視頻，很難想像她是個宅在家的網路玩家。她打著濃厚的眼影，塗著亮粉色口紅，烹調石鍋拌飯、韓國烤肉，以及肯德基式的甜辣韓國炸雞。她向觀眾展示種類繁多的韓國泡菜，傳授食物的正確發音，比如牛肉蘿蔔湯。 Although she presents herself as lighthearted, Ms. Kim is first and foremost a teacher, and a strict one at that. “I have to do everything correctly,” she said. “Otherwise I will hear about it from the Koreans.” 儘管擺出一副輕鬆模樣，但首先她是位老師，而且是位嚴師。「我每件事都得做好，」她說。「否則會被韓國人批評。」 This is a phrase she often repeated to the editors of her cookbook when they quailed at including recipes for fermented sardines, jellyfish salad and kelp stock. This, Ms. Kim believes, is the problem with virtually every Korean restaurant in the United States: The food is sweeter, saltier, less spicy, less fishy and less rich with umami than it should be. 這是食譜編輯怯於把某些菜單，例如發酵沙丁魚、涼拌海蜇皮和海帶高湯加到書裡時，她屢屢對他們重申的話。她認為這正是幾乎所有美國韓餐館都有的問題：食物比正宗的韓國料理更甜或更鹹，但是辣味、魚味和鮮味不足。 Ms. Kim was raised in Yeosu, near the southern tip of the Korean Peninsula, where her family was in the seafood business. She learned from her mother, aunts and grandmothers how to not only cook but also pickle, smoke, dry and ferment. 她在靠近朝鮮半島南端的港市麗水長大，家族經營海鮮生意。她從母親、阿姨和阿嬤那裡不僅學習如何烹飪，還學習如何醃製、燻製、風乾和發酵食品。 Ms. Kim first came to the United States in 1992 with her husband, who emigrated to take a teaching job in Missouri. In the Midwest, she would lead fellow expatriates on expeditions in search of Japanese or Chinese restaurants. 1992年，她隨丈夫首次來到美國。她的丈夫移民美國，在密蘇里州教書。在美國中西部，她帶領其他韓僑尋找日本或中國餐館。 Now, she lives and shoots her videos in a compact apartment perched above Times Square. She shares the apartment with David Seguin, a web developer at The New York Times, whom she married in 2009. There, she practices the slow and ancient art of fermenting, making gochujang (chile paste) and doenjang (soybean paste), an umami-rich flavor element pervasive in Korean cooking. The recipe calls for an electric blanket, about four liters of salt and hay; it takes almost a year to complete. 現在，她住在紐約市時報廣場邊一個高樓層小公寓裡，也在這裡拍攝視頻。她和丈夫大衛．塞金同住，塞金是《紐約時報》的網頁開發者，兩人於2009年結婚。就在這個公寓裡，她用古法緩慢發酵製作辣醬和豆瓣醬。豆瓣醬在韓餐中非常普遍，鮮味十足。烹飪書指定要有電熱毯，四公升的鹽巴與乾草，需要近一年時間才能做好。 Traditionally, even a basic family dinner consists of 8 to 10 different dishes: soup or stew, rice, kimchi, often a stir-fry of protein and vegetables, and at least three side dishes like spicy cucumber salad or steamed eggplant. 按照韓國傳統，最基本的家庭晚餐也包括八至十種不同的菜肴：湯或燉菜、米飯、泡菜、通常是炒蛋和炒蔬菜、至少三份小菜，例如辣拌黃瓜或蒸茄子。 “There is nothing Koreans love more than sitting around a table where every inch is covered with food,” Ms. Kim said. “And if there is a grill in the middle of it, that is even better.” 「韓國人最喜歡圍坐在擺滿食物的桌邊，」她說，「如果桌子正中有烤肉，就更好了。」   Source article: https://paper.udn.com/udnpaper/POH0067/282065/web/  

Cold weather cooking to carry us through the winter from Alissa Timoshkina, Maangchi, Tyler Kord, Andy Baraghani and Paul Kahan.

Boy oh boy, it's time for the Uncommonplace Year In Review! Well, sort of. Really it's just a meandering conversation covering all your favorite topics and more, including pandemic macro-narratives, Maangchi (the Korean Julia Child), Donna "WE LIVE ON A SCIENCE ROCK" Harroway, MF DOOM, sci-coms, Žižek, and the books that will (hopefully) carry us into 2021.Spirits: Woodford Reserve Rye & Wanderlust IPA (Breakside Brewery) | 01:30Main Segment: 2020 | ???https://www.maangchi.com/bighttps://www.177milkstreet.com/radio/maangchi-korean-julia-childhttps://www.newyorker.com/magazine/2009/09/21/the-mask-of-doom

Ed’s washing machine has become sentient, and John is looking a little gaunt. Only Ed has acquired a tuba, but both of them have gochujang in the fridge; and nine months into the pandemic, they’re not sure what other people even are anymore. They discuss teaching online, what to name Ed’s brass quintet, good people who recently died, and recent books worth reading. Follow links to Jamkazam, NRBQ, Arthur Russell, Shocking Blue, Miranda Popkey, Tony Rice, more Tony Rice, Sebastian Castillo, Priya Krishna, Maangchi, and Fanny.

Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean an octopus and her favorite food, the sea squirt. Plus, we discover what and how ancient Minoans cooked; Alex Aïnouz wonders if we should all have a 3D printer in our kitchens; and we share our recipe for Savory Bread Pudding. (Originally aired December 13, 2019.)Get this week's recipe for Savory Bread Pudding with Mushrooms, Gruyère and Tarragon: https://www.177milkstreet.com/recipes/mushrooms-gruyère-savory-bread-puddingThis week's sponsors:Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur's line of products.Get 50% off your first month of KiwiCo plus free shipping on any crate line with code MILK at kiwico.com. See acast.com/privacy for privacy and opt-out information.

Dylan Uscher is a UX designer based in Boston, who previously ran a fashion business. He's also a baker, stand-up comedian, and cancer survivor. Dylan opened up about how he turned his passions into a decade-long career, which he ultimately left to pursue a new career in UX design. Besides cooking, baking, and career transition stuff, Dylan also shared his trick for chocolate chip cookies and opened up about his love for Maangchi, Margaret Cho, and Helena Bonham Carter. Easy Cook Bear is a food and culture show about how we cook, connect, and create. Host Lee-Sean Huang and guests share stories, swap recipes, and explore the creative processes of people who make art, culture, food, music, and more. Links to people and things referenced in the episode: Cooking Korean Food with Maangchi: https://www.maangchi.com/ Croquembouche: https://en.wikipedia.org/wiki/Croquembouche The Great American Baking Show: https://en.wikipedia.org/wiki/The_Great_American_Baking_Show Meet Carmen Keels, Music Teacher and Home Baker Extraordinaire in West Harlem: https://www.thekitchn.com/the-way-we-eat-music-teacher-carmen-keels-22987497 Brown Butter Chocolate Chip Cookies: https://www.foodandwine.com/recipes/brown-butter-chocolate-chip-cookies The Crown: https://www.netflix.com/title/80025678 Dylan's Instagram: https://www.instagram.com/dylanjuscher/ --- Send in a voice message: https://anchor.fm/easycookbear/message Support this podcast: https://anchor.fm/easycookbear/support

On today's episode of Soda Smuggling Issues, Dave, Nastassia and The Rest talk about some Thanksgiving leftovers. Dave makes a pitch for Maangchi's potato dumpling recipe and shares some of his most notorious falafel and gnocchi disasters. Plus, we are blessed with a visit from Dax Arnold, who wants to mobilize the CI listeners to find him some O.G. cranberry Sprite. Plus, you know: how to make B&D's Corn Star, exhaust fan issues, salt in coffee, and much, much more.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

We're celebrating Thanksgiving with friends old and new. Andrea Nguyen shares her family traditions, inspired by the Vietnamese Moon Festival; pie experts Chris Taylor and Paul Arguin put a new spin on classic desserts; Grant Barrett and Martha Barnette give us a language lesson on Thanksgiving Day; Rachael Ray, Maneet Chauhan, Maangchi, David Lebovitz and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; and Dan Pashman breaks down the pros and cons of hosting a virtual Thanksgiving.This week's sponsors:Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur's line of products.Get 50% off your first month of KiwiCo plus free shipping on any crate line with code MILK at kiwico.com. See acast.com/privacy for privacy and opt-out information.

Our conversation follows James' path from Korea to the US, his awakening to the food scene in New York, and his entry into the industry as a Social Media Manager with Eater, where he interacted with many of his culinary idols such as Maangchi and Ina Garten.Along the way, James created eatingmyfeelings and Jamesyworld to share his love for food with others and has built a following of over 10,000 people. 

We both had a slightly uneventful week that still happened to be filled with delicious food and anticipation for a BIG week coming up soon. That may not be the best pitch for listening to a podcast episode, but we still managed to have fun talking about life, recommending recipes, drinks, and products, plus answering some important kid questions. We hope you'll join us on this week's episode. Here are links to what we talked about:We drank a bottle of this totally delicious Zuccardi 'A' Torrontes from Argentina. It's floral, light bodied, and very refreshing for summer.Check out this picture of the AMAZING peach croissant creation that Simple Bakery & Market made this week. Bridget and Nick can't stop eating them!Bridget, the world's most enthusiastic thrifter, is super excited that AOC shared her love of thrifting as well!Nick really enjoyed this article (and the associated virtual tour) about the special gallery exhibit for the artist Raphael's 500th birthday. It's an interesting look into how art exhibits work during COVID!Bridget loves refrigerator magnet calendars to promote organization and planning in her household. Much like this one!Nick has been on a Korean food kick and is enjoying the Maangchi website, her YouTube channel, and, of course, her cookbook. Check her out if you want to learn some easy and delicious Korean recipes!Bridget picked a chicken recipe to share this week - Thai Chicken Satay.And Nick is excited for Baby Back Rib Day and will be making these Chinese-inspired Hoisin Baby Back Ribs.Thanks for listening, we hope you enjoy this week's episode, and please subscribe, rate us, review us, and share with your friends! Remember, you can watch this episode on our YouTube channel, and you can follow us on Facebook and Instagram for extra content, or drop us a line at hello dinnerplusdrinks com. We love your feedback and want to interact with you!Cheers everybody!*We may receive a small commission if you purchase products using our links. Thanks!

Covid-19 had Ed and John feeling low, but now they’re all riled up. John’s avoiding joggers, chopping vegetables, and working on his Grease 4 spec script. Ed’s in a logjam at Target, trying to remember the bones of the hand, and getting schooled on roller skates. Together they discuss the unproduced Grease 3, escalators for grocery carts, H. C. Carrillo, the Brooks Brothers Riot, what Some Lovers try, The Country of Ice Cream Star, John Boos, Maangchi, Branden Jacobs-Jenkins, Jessica Lee, Lockwood on Updike, and the new Otessa Moshfegh.

Leyla Kazim meets Bend it like Beckham director Gurinder Chadha, OBE to hear how she uses food to bring her films to life and hears from Nathalie Morris of the British Film Institute about how breakfasts and arguments over butter tell the story in Phantom Thread. With all this food on screen, inevitably we’re left wanting to eat it. Leyla discovers the people painstakingly recreating recipes like writers Olivia Potts and Kate Young with their TV dinners and the YouTube phenomenon Binging with Babish, who gets millions of views for revealing how to make dishes from TV and film’s biggest hits - like the ram-don noodles from Oscar-winning film Parasite. Featuring clips from: Bend it Like Beckham, directed by Gurinder Chadha and written by Gurinder Chadha, Guljit Bindra and Paul Mayeda Berges with production companies Kintop Pictures, Bend It Films, Roc Media, Road Movies, Filmproduktion What’s Cooking? Directed by Gurinder Chadha and written by Gurinder Chadha and Paul Mayeda Berges for BeCause Entertainment Group Phantom Thread, written and directed by Paul Thomas Anderson for Production companies Annapurna Pictures, Ghoulardi Film Company and Perfect World Pictures. Binging with Babish: Ram-Don from Parasite – produced and presented by Andrew Rea YouTube channel Maangchi video ‘Jjapaguri with steak (aka "Ram-don" from the movie Parasite)’ American Beauty, directed by Sam Mendes, written by Alan Ball and produced by Jinks / Cohen Company Presenter: Leyla Kazim Producer: Tom Bonnett

Vous avez vu parasite ? Avec Patrice de Binouze USA, un autre copain de chez podcut, on s'est dit qu'on allait en discuter autour d'une petite bière. Virtuelle. De part et d'autre de l'Atlantique. Cheers ! Geonbae !  Les liens de l'épisode :  L'équipe de Binouze avait déjà discuté de Parasite avec l'excellent Julien Loisy (EdFAQ, Le Roi Stephen, Sky is the limit) entre autres choses dans son épisode 104 et c'est par ici !  Pour manger le délicieux ramdon (jjapaguri viandard) du film, voici la recette de l'enthousiaste Maangchi (par pitié allez voir toutes les autres recettes et régalez-vous) ~ L'épisode de CLAAC qui parle de "A taxi driver" avec Song Kang-Ho  Et voilà, c'est tout pour le moment, n'hésitez pas à aller écouter les autres podcasts du label Podcut, et si vous avez envie vous pouvez nous soutenir sur patreon ♪  (En plus c'est trop chouette ça donne accès à des articles écrits avec amour, les épisodes de Schlouss en exclu' et tout)  Excellente journée à tous ♥ 

Vous avez vu parasite ? Avec Patrice de Binouze USA, un autre copain de chez podcut, on s'est dit qu'on allait en discuter autour d'une petite bière. Virtuelle. De part et d'autre de l'Atlantique. Cheers ! Geonbae !  Les liens de l'épisode :  L'équipe de Binouze avait déjà discuté de Parasite avec l'excellent Julien Loisy (EdFAQ, Le Roi Stephen, Sky is the limit) entre autres choses dans son épisode 104 et c'est par ici !  Pour manger le délicieux ramdon (jjapaguri viandard) du film, voici la recette de l'enthousiaste Maangchi (par pitié allez voir toutes les autres recettes et régalez-vous) ~ L'épisode de CLAAC qui parle de "A taxi driver" avec Song Kang-Ho  Et voilà, c'est tout pour le moment, n'hésitez pas à aller écouter les autres podcasts du label Podcut, et si vous avez envie vous pouvez nous soutenir sur patreon ♪  (En plus c'est trop chouette ça donne accès à des articles écrits avec amour, les épisodes de Schlouss en exclu' et tout)  Excellente journée à tous ♥ 

Hello!This episode is about the politics of the Asian diaspora. We explain why we named our podcast Time to Say Goodbye and update one another on quarantine pickling (to Maangchi or not to Maangchi?). We then tackle the more serious topic of Asian American politics: How might we move beyond “seat at the table,” professional-class concerns and embrace an “internationalist” perspective that looks to Asia?Andy tells us about his new book, published just last week, which leads to a brief discussion of scholarly trends and why Asian history—that of China and India, in this case—deserves to be studied not only through the lens of tradition and culture but also political economy.In the second half, we speak with Wilfred Chan, a freelance reporter, contributing writer at The Nation, and activist based in New York. Oh, and Andy’s former student! Check out Wilfred’s writing on the 2019 Hong Kong protests and the Lausan 流傘 collective, New York City’s “essential” food couriers, and the WHO’s costly discrimination against Taiwan.1:20 - We answer the burning question of why we’re called Time to Say Goodbye. (Spoiler: Jay loves old-people karaoke; Tammy felt outvoted; Andy just didn’t want to be fired.) Plus disquisitions on authentic YouTube cooking. 9:43 - The last thing the world needs is another podcast, so why us? We assess the state of Asian America and explain why we’re in favor of swerving left. 16:46 - Everyone nerds out in honor of Andy’s new book, Tea War: A History of Capitalism in China and India. Also: the academy’s renewed interest in capitalism, the eighteenth-century French Physiocrats, Jay and Andy’s debate-team credentials and how Agamben (an Italian philosopher) got dunked on.33:40 - Wilfred tells us about his journey from Seattle to New York to writing for CNN in Hong Kong, and how he got politicized.53:00- We ask Wilfred about the “false choice” familiar to many within the Asian diaspora—between criticizing anti-Asian racism and blindly defending the governments and corporations in Asia (China, Korea, Taiwan, Hong Kong, etc.).ABOUT USTime to Say Goodbye is a podcast—with your hosts, Jay Caspian Kang, Tammy Kim, and Andy Liu. We launched this thing because, like you, we’ve been sheltering in place and wanted an outlet for our thoughts on the coronavirus, Asia, geopolitics, and Asian Americans.A short introduction to your hosts:Jay Caspian Kang is a writer-at-large for the New York Times Magazine and the author of the forthcoming book The Loneliest Americans.E. Tammy Kim is a magazine reporter, a contributing opinion writer at the New York Times, and a retired lawyer. She co-edited the book Punk Ethnography.Andrew Liu is a historian of modern China. He wrote a book called Tea War, about the history of capitalism in Asia. He remains a huge Supersonics fan. Get on the email list at goodbye.substack.com

Home-cooked, glammed-up Korean food... In 2007, Maangchi was 50 years old, a single mother of adult kids, and addicted to online gaming. Her son suggested she post a cooking video to YouTube. Today she has 4 million subscribers and has taught fans all over the world how to cook traditional Korean food. This week she tells us her story, and talks about cooking when you’re in an “immigrant time warp.” Plus we hear her take on a popular Korean dish that was renamed for the Oscar-winning film, Parasite. Get access to 500+ more Sporkful episodes and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

This week's Special Sauce features part two of my conversation with the online cooking star Maangchi, but first we get to hear from Kenji, who answered a question from Serious Eater Kyle Johnson about whether or not you can freeze the base for his white chili with chicken. Kenji being Kenji, he doesn't just limit himself to yes or no, but he offers a few pears of food-freezing wisdom, like "Flat things freeze faster and they defrost faster." Maangchi and I mostly discussed her new book Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine, in which she wrote that Korean food "embodies generosity, innovation, patience, compassion, frugality, practicality, flexibility, and resourcefulness." But she also told me about how she was surprised by the fact that people have called her "YouTube's Korean Julia Child." In fact, she said, "Actually, when I heard the Julia Child...I didn't know who she was. I'm telling you the truth." Finally, we close out the episode with SE Culinary Director Daniel Gritzer weighing in on making the perfect French omelet. He says that you need the right gear, of course, but it isn't anything fancy: Gritzer's omelet-making secret weapon is a plastic fork. Maangchi on Korean food, Kenji on why the frozen food world should be flat, and Gritzer on the special qualities of a plastic fork. All in all, a fun, revealing, and informative Special Sauce. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=451351

Maangchi. Maangchi. Maangchi! Need I say more? On this week's Special Sauce I had a chance to sit down with YouTube cooking sensation Maangchi, who, in addition to being an inspiration to all of us here at Serious Eats, is our associate producer Grace's hero. And I discovered she's an impossibly engaging woman, as charming and disarmingly forthright as anyone we've had on. And her path to success was definitely unorthodox: Maangchi went from living in a room in the back of her father's seafood auction house in Korea, to cooking fried chicken and burritos for her grocery store manager boss in Toronto, to becoming a master video gamer (that's when she came up with her nom de game, Maangchi), to teaching millions of people on YouTube how to cook real Korean food. Her life would make a great movie. But before we get to Maangchi's story in this episode, Serious Eater Little Chefs Dubai asked Kenji, "What are your favorites to cook with [your daughter] Alicia?" I won't give away Kenji's answer, but I will tell you that Alicia is an accomplished and willing sous chef and she's not even three. And, finally, to finish, we have the latest dispatch from the Serious Eats test kitchen, with Stella weighing in on no-bake cookies. "I have a secret to share with you about no-bake cookies," Stella says. But to hear what that secret is, you'll have to tune in. Maangchi, Kenji, Alicia, Stella: This episode is indeed a very special Special Sauce. ---  The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2020/01/special-sauce-kenji-on-cooking-for-his-kid-and-maangchi-on-becoming-a-youtube-sensation.html

Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean an octopus and her favorite food, the sea squirt. Plus, we discover what and how ancient Minoans cooked; Alex Aïnouz wonders if we should all have a 3D printer in our kitchens; and we share our recipe for Savory Bread Pudding. Get this week's recipe: Savory Bread Pudding with Mushrooms, Gruyère and Tarragon Check out our 2019 Holiday roundup. Listen to Sidedoor from the Smithsonian. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how. This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK to buy one All-Access Pass, and get an additional one for free.

On today's episode of THE FOOD SEEN, the magnanimous Maangchi, aka “Hammer”, née Emily Kim, is a Korean food YouTube superstar. Her personal style, and style of cooking show, has been welcomed into the homes of over 3 million subscribers and countless more Maangchi fans. Now, her second book, Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine, expands on recipes like banchan, the side dishes that are cornerstone to Korean cuisine, and dosirak, the traditional lunchboxes Maangchi and her family grew up eating. Whether you have an H-Mart nearby or not and wonder what to do with all the marvelously dried pantry ingredients in this book, Maangchi is here to guide you through rice cake soup for New Year's Day (seollal), or steamed rice cakes for the Harvest Moon Festival (chuseok). Whatever the celebration, make yours Maangchi-ed!Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo of Maangchi / Houghton Mifflin HarcourtThe FOOD SEEN is powered by Simplecast.

We open with a flashback to episode one, and the return of Keanut as we try to follow The Molly Way. While munching on Kimchi, we discover sophisticated pickles, the miracle of digestion and how hard it is to hold a pancake in the night. Links: How to Live the Keanu Reeves Way of Life and Produce His Extraordinary Results in the Process Kimchi pancake (Kimchijeon) recipe - Maangchi.com Fuchsia Dunlop's Sichuanese Chopped Celery with Beef - The Wednesday Chef

When you’re growing up, family friend parties are a major part of weekends - especially the huge holiday dinners where everyone brings a special dish, kids are forced to play piano, and parents brag about their kids’ most recent achievements. Family friends are also the people your parents always seem to compare you to, especially that damn John kid who quadruple-majored at Harvard and invented the cure to cancer. Join us today where we talk about family friend dinners, being compared to other kids, and getting drunk at holiday parties.Visit us at eatyourcrust.com for special content.Reach out to us @eatyourcrustpod on insta, twitter, facebook, or email us at eatyourcrustpod@gmail.com !*NOTES*10:00 - Korean Jellyfish salad - Here’s a link to Maangchi’s Jellyfish Salad recipe!

Comme c'est important et agréable, on va parler de bouffe ! Dans cet épisode riche en saveurs, Lexine et Lisa (La Menstruelle)  discutent de leurs expériences culinaires à l'autre bout du monde. Par contre n'oubliez pas : évitez de jouer avec le feu, surtout quand il se trouve dans votre assiette. Bonne écoute, bisous et kimchi ♪  Les liens utiles :  Chaîne youtube de Maangchi, pour apprendre à faire la popote korean style  "Corée du sud : immersion dans une société pétrie de confucianisme" Logo par Taldius - Générique de fin par Aurélien  Produit par Podcut (cliquez pour aller écouter les copains), vous pouvez nous soutenir sur patreon !! 

Comme c'est important et agréable, on va parler de bouffe ! Dans cet épisode riche en saveurs, Lexine et Lisa (La Menstruelle)  discutent de leurs expériences culinaires à l'autre bout du monde. Par contre n'oubliez pas : évitez de jouer avec le feu, surtout quand il se trouve dans votre assiette. Bonne écoute, bisous et kimchi ♪  Les liens utiles :  Chaîne youtube de Maangchi, pour apprendre à faire la popote korean style  "Corée du sud : immersion dans une société pétrie de confucianisme" Logo par Taldius - Générique de fin par Aurélien  Produit par Podcut (cliquez pour aller écouter les copains), vous pouvez nous soutenir sur patreon !! 

Tercera entrega y volvemos a nuestro formato habitual aunque esta vez con el estreno de las NOONA SISTERS... Os dejamos la escaleta por si queréis saltaros alguna sección (algo que nunca deberíais de hacer, claro): 00:01:19 - Fe de erratas. Seidon McFly rectifica algunos datos erróneos dados en el anterior programa. 00:05:26 - Boys over flowers. Mildre y Skuyi se transforman en las NOONA SISTERS para traer su primera sección. Una sección coreana, como no podía ser de otra manera. Nos explican lo que es un dorama (serie asiática) y nos recomiendan uno en particular. Aparte, Skuyi nos hablará de un plato que aparece en dicho dorama y que es de los más populares de corea: el kimchi. Todo esto regado con el OST del dorama. El listado de las canciones os lo dejamos al final de esta descripción, al igual que el enlace al canal de youtube que menciona Skuyi*. 00:33:33 - Saga de Geralt de Rivia. Alecrombie nos recomienda una de las sagas que mas está pegando en la actualidad en la fantasía moderna. Nos presenta a su autor Andrzej Sapkowski con su particular manera de escribir. Y le dará tutanitos a las aventuras del brujo Geralt (el machotón como le gusta decir a Alecrombie) y sus compañeros. 00:53:59 - Regreso al futuro en cómics (colección IDW de 2015). Seidon Mcfly nos recomienda estos cómics, continuaciones a las historias de las películas que todo seguidor de la saga debería de leer. ¿Serás capaz de oírla entera o eres un gallina? 01:10:38 - Despedida y agradecimientos En este programa podréis escuchar una promo de un podcast muy recomendable. Aprovechamos para agradecerle el apoyo que nos da Milanosfera - Podcast sobre rol del gran Juan Milano. +Música inicial: "Lisa hoy es tu cumple. Peskito Version" by Skuyi. Más info en: https://twitter.com/peskito3 *. Canal de recetas: https://www.youtube.com/user/Maangchi *. Listado del OST de BOF. Paradise by T-Max Yearning of the Heart by A´ST1 Because I´m stupid by SS501 Fight the bad by T-Max Stand by me by SHINee

Today we go down rabbit holes to discover lots of fat and history as we munch on pancakes of the savory variety. Along the way we wonder where we got this idea, encounter a Japanese Patrick Swayze and find that the chance of a nap is 100%. Links: Okonomiyaki (Japanese Cabbage Pancake) Recipe | Serious Eats Extra-Flaky Scallion Pancakes Recipe | Serious Eats Pajeon (Green onion pancake) recipe - Maangchi.com The Girl Who Ate Everything: Iceland, Day 1, Part I: Napping, Followed By Sandwiches — Pancak

Cette semaine on parle un peu trop longtemps de laxatif, on joue au jeu des ambiances, on reparle un peu de pain, on se met à lire le scénario d'un faux show live, on fait un sport effiloché sur les olympiques, on assiste à trois cabarets de sorbets et on te fini ça sur une impro remplie d'action.MaangchiJe sais pu quoi mettre comme lien, mais ça c'est bonTélécharger l'épisode

There are more questions, problems, and conundrums out there than can possibly be addressed in a lifetime, but we're doing our part, starting with these: Why did someone hide a room full of monkeys out in the desert, and what are the monkeys inside the room hiding from us? Would you impress your friends with a third thumb, or just sit at home wishing for a fourth one? Is that bee really lashing out because it smells your fear, or is it just put off you didn't consider its feelings? Join us as we chip away at the truth, until we hit pay dirt, or rock bottom, whichever comes first. Send us your questions at questions@importantiftrue.com. If you enjoyed this and would like to subscribe to an ad-free feed, please consider supporting Idle Thumbs by backing our Patreon. Discussed: weird Arizona monkey farm, armed clown monkeys coming to steal your guns, extra prosthetic thumb, extra prosthetic thumb guitar lord, Star Wars brain-powered force trainer toy, AI-monitored money game show, our social contract with bees, Bee Movie, sinking into a chair, Jumanji, Jumanji-ing yourself into a board game, Jumanji-ing yourself into a painting, Jumanji: Welcome to the Jungle Chris' Endorsement: The Big Sick Jake's Endorsement: Supermute for Twitter Nick's Endorsement: Maangchi Korean cooking YouTube series Sponsored By: Quip electric toothbrushes, Warby Parker prescription eyeglasses and sunglasses