this week’s Episode of Dinner SOSTest Kitchen Director and host Chris Morocco speaks with deputy cooking editor Hana Asbrink and food writer and recipe developer Eileen Yeo, followed by conversations with new cookbook authors Deuki Hong and Matt Rodbard. Korea World, Answer questions from listeners.
Eileen is busy: She’s a new parent, she’s written a cookbook, she opened Orion Bar in Bushwick, New York, and recently… Bon AppetitIn our Drinks feature, we look at anju (Korean drinking food). From store-bought snacks to authentic recipes, anju includes a wide range of foods and customs surrounding alcohol consumption, with a focus on soju, Korea’s most iconic alcoholic beverage. Soju is a clear distilled alcoholic beverage with an alcohol content similar to wine, a subtle sweetness and fruity aroma. It is usually consumed in small glasses, and drinkers frequently refill. Irene shares recipes for sulguk (a hangover soup with blood sausage, ramen and spicy broth) and kongbul (a dish of bean sprouts and bulgogi served over rice), while Hana shares a recipe for haemul pajeon (seafood pancake). Irene also shares her favorite drinking games that are essential to a real anju party.
Next, Deuki Hong and Matt Rodbard join Chris and Hana to talk about their new cookbook, which was released at the end of April. Matt is the editor-in-chief of Taste magazine and host of the podcast This is Taste, and Deuki is a chef who runs the San Francisco-based Sunday Family Hospitality Group. The two co-authored Koreatown Their most recent book, published in 2016, explores the global evolution of Korean cuisine through recipes such as Kimchi Granita, Smoked Giant Short Ribs, and Chilled Broccoli Salad with Samjang Mayonnaise.
Listen now to hear more Korean cooking advice, including what to cook and eat, how to make kimchi at home (and what to look for when choosing store-bought kimchi), and the best recipes for Korean food beginners.
