Arts:Food
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-mandu
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