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Photo: Sam Horine

Kimchi it up 18 MIN, 18 SEC

Los Angeles has the biggest Korean population outside Seoul, which means you don't have to go far in this town to taste excellent Korean food. But the new cookbook Koreatown from chef Deuki Hong and food writer Matt Rodbard got us thinking it might be time to kimchi it up at home.

Kimchi isn't limited to the spicy napa cabbage you get at restaurants before the main meal. It actually refers to a whole category of pickled foods. There are over 200 kinds of kimchi that might include everything from cucumbers and ramps to pineapples and pears. Some of them ferment for years.

In their cookbook, Hong and Rodbard share stories and recipes from two years of researching — ahem, eating — Korean food from Texas to Minnesota and California to New York. They've shared five kimchi recipes with us that take only 20 minutes to prepare. Try them out on the Good Food blog.

Music: "A Small Escape" (instrumental) by Fly By Pony, and "Back It Up" (instrumental) by Caro Emerald


Deuki Hong and Matt Rodbard

Aburiya Raku izakaya opens up in West Hollywood 10 MIN, 4 SEC

Not to brag or anything, but LA's got some pretty good Japanese food too. Now you can add the best known izakaya in Las Vegas to the list. Mitsuo Endo's Aburiya Raku has put down roots in West Hollywood and Jonathan Gold says it's worth a visit.

At Raku, Gold recommends the tatami sardine Caesar-style salad, the tempura-fried ice fish that look like French fries with eyes and the oyaji "old dude" tofu with wilted mustard greens and spicy chile oil. Order off the menu at the end of the meal and go for the kamameshi, a pot of Japanese pilaf served with salmon and herbs. The Pulitzer Prize-winning food writer for the LA Times says to save room for sake since there's no shortage of bottles to try.

Aburiya Raku
521 N. Cienega Blvd.
West Hollywood, CA 90048

Read more about Aburiya Raku and get other restaurant rec's from Mr. Gold on the Good Food blog.

Music: "Bird of Paradise" (instrumental) by Fly By Pony

The avocado invasion 8 MIN, 33 SEC

Next we give a fruit that's invading kitchens and restaurant menus everywhere a moment in the sun: the avocado. We eat more of them in Los Angeles than in any other US city, and not just that mainstream Hass avocado with its bubbly dark thick skin. At the Santa Monica Farmers' Market, JJ's Lone Daughter Ranch sells 20 different kinds of avocados, including the Fuerte which was popular long before the Hass swept produce shelves. At Kali, chef Kevin Meehan is bringing the Fuerte back in a charred avocado salad on the menu. Try his recipe on the Good Food blog.

Because we've got avocados on the brain and it's the weekend, here's an homage to this tasty green fruit from Jamaican singer Jah9.

Music: "Avocado" by Jah9

Cooked 18 MIN, 55 SEC

We end this week's show with a hard sell for making food at home from a cheese nun, a BBQ pit-master and some Aboriginal goanna hunters. They're all featured in the new Netflix documentary series Cooked, which is directed by Alex Gibney and is based on Michael Pollan's book of the same name.

Pollan, who teaches at UC-Berkeley's journalism school and writes about science, farming and food production, joins Good Food to talk about bringing the major themes from his book — fire, water, air and earth — to the screen.

Cooked premiered on Netflix on February 19. Watch a trailer from the documentary series.

Music: "Book of the Month" by Lovage

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