Beyond Gochujang: The Bold Flavors of Korea

from Christopher Kimball’s Milk Street Radio · host Milk Street Radio

Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes like and why he loves making fermented soybean stew. Plus, we hear the curious story behind America’s most prolific fruit inventor; Bianca Bosker combs through her grandma’s recipe cards; and we make one of France’s easiest desserts.Get this week’s recipe for Yogurt Loaf Cake with Coriander and Orange:https://www.177milkstreet.com/recipes/coriander-orange-yogurt-loaf-cake Hosted on Acast. See acast.com/privacy for more information.

What this episode covers

Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes like and why he loves making fermented soybean stew. Plus, we hear the curious story behind America’s most prolific fruit inventor; Bianca Bosker combs through her grandma’s recipe cards; and we make one of France’s easiest desserts. Get this week’s recipe for Yogurt Loaf Cake with Coriander and Orange: https://www.177milkstreet.com/recipes/coriander-orange-yogurt-loaf-cake Hosted on Acast. See acast.com/privacy for more information.

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Beyond Gochujang: The Bold Flavors of Korea

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This episode is 51 minutes long.

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This episode was published on March 12, 2021.

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