ON THIS WEEK’S episode of Dinner SOS, take a look at kitchen director and host Chris Morocco is joined by deputy meals editor Hana Asbrink to talk with meals author and recipe developer Irene Yoo. Then they discuss with Deuki Hong and Matt Rodbard, authors of latest cookbook KOREAWORLD, and reply some listener questions.
Irene has been busy—she’s a brand new dad or mum, writing a cookbook, opening Orion Bar in New York’s Bushwick, and just lately wrote a narrative in Bon Appetit’s Drinks Subject about anju, or Korean ingesting meals. From store-bought snacks to full-on recipes, anju encompasses a variety of meals and customs round consuming alcohol, significantly soju, Korea’s most iconic spirit. Soju is a transparent distilled liquor that has an identical ABV to wine and a refined sweetness with fruity aromas. It’s normally drunk from small glasses, with drinkers continuously replenishing one another. Irene shares her recipe for Sulguk (hangover soup with blood sausage, ramyun noodles, and spicy broth), Kong-Bul (soybean sprouts and bulgogi typically served over rice), whereas Hana shares her recipe for Haemul Pajeon (seafood pancakes). Irene additionally describes her favourite ingesting video games which can be important components of an actual anju get together.
Deuki Hong and Matt Rodbard then be part of Chris and Hana to talk about their new cookbook that launched on the finish of April. Matt is editor in chief of Style and host of the podcast That is Style and Deuki is a chef who runs the Sunday Household Hospitality Group based mostly in San Francisco. The duo additionally coauthored KOREATOWN in 2016. Of their newest ebook, they cowl Korean meals’s international evolution with recipes like kimchi granita, smoked big brief ribs, and chilly broccoli salad with ssamjang mayo.
Pay attention now to listen to extra recommendation on Korean cooking and consuming, methods to make kimchi at house (and what to search for in a store-bought one), and the perfect recipes for house cooks new to Korean delicacies.
