Beyond Gochujang: The Bold Flavors of Korea
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:
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