Good Food
Slushy and core-chilling broth: Korean cold soups
Hooni Kim is the first Michelin-starred chef in Korean cuisine. When his New York restaurants Danji and Hanjan slowed down during the pandemic, he temporarily relocated to Korea, where he visited every summer as a child.
By Evan Kleiman • • 1 min readHooni Kim is the first Michelin-starred chef in Korean cuisine. When his New York restaurants Danji and Hanjan slowed down during the pandemic, he temporarily relocated to Korea, where he visited every summer as a child. He describes the difference between fermenting and pickling and the most popular Korean cold dishes from his recent cookbook, “My Korea.”
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School lunch, hunger assistance, Greek cuisine- 0:00Slushy and core-chilling broth: Korean cold soupsYou’re reading this
- 13:54Adventurous lunches for voracious homeschoolers
- 23:30Countering the influx of Doritos with fruit from the farmer’s market
- 31:45Changing policies for community-based feeding programs across LA County
- 39:03USDA food boxes: connecting the dots of collection and distribution
- 49:20Patience and beans: key ingredients in a staple Greek stew
The full episode
1 of 6School lunch, hunger assistance, Greek cuisine- 0:00Slushy and core-chilling broth: Korean cold soupsYou’re reading this
- 13:54Adventurous lunches for voracious homeschoolers
- 23:30Countering the influx of Doritos with fruit from the farmer’s market
- 31:45Changing policies for community-based feeding programs across LA County
- 39:03USDA food boxes: connecting the dots of collection and distribution
- 49:20Patience and beans: key ingredients in a staple Greek stew