The Culinary Institute of America
Episodes
Friday Sep 15, 2023
China: Part 2: A market tour of Chengdu with Fuchsia Dunlop
Friday Sep 15, 2023
Friday Sep 15, 2023
Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.
Sunday Jul 17, 2022
Seoul’s Gwangjang Market
Sunday Jul 17, 2022
Sunday Jul 17, 2022
Jia Choi shows us Seoul’s Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls.
Get recipes and watch the full series here!
Saturday Jul 16, 2022
Jeju-Style Korean Seaweed Soup
Saturday Jul 16, 2022
Saturday Jul 16, 2022
On Jeju Island Chef Ji shows us how to make seaweed soup with pork, red kimchi, and a roux made of buckwheat flour for thickening.
Get recipes and watch the full series here!
Friday Jul 15, 2022
Jeju-Style Korean Barley
Friday Jul 15, 2022
Friday Jul 15, 2022
On On Jeju Island, Chef Ji shows us how to make Korean barley flavored with hijiki. He serves the barley with minced pepper, green onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil.
Get recipes and watch the full series here!
Thursday Jul 14, 2022
Yukaejang: Korean Beef Soup at Neul Restaurant in Seoul
Thursday Jul 14, 2022
Thursday Jul 14, 2022
Chef Jung Sak Park at his restaurant O’Neul in Seoul, shows us how he makes Yukaejang, a classic beef soup. He simmers the broth for 12 hours for an intensely rich beef flavor and serves the soup with green onions and chili.
Get recipes and watch the full series here!
Wednesday Jul 13, 2022
Korean Braised Oxtails at Neul Restaurant in Seoul
Wednesday Jul 13, 2022
Wednesday Jul 13, 2022
Beyond BBQ and Bulgogi, Koreans have a deep affection for their braised meat dishes. Scented with wild Korean herbs and slathered in their own juices, hearty cuts of beef and pork braise to perfection in slow-roasting ovens. Here, at restaurant O’Neul in Seoul, chef Jung Sak Park shows us his technique for braising oxtails in wild mountain herbs, jujubes, red chili peppers, and chestnuts.
Get recipes and watch the full series here!
Monday Jul 11, 2022
Red Kimchi
Monday Jul 11, 2022
Monday Jul 11, 2022
Kimchi Master Chef Lee Ha Yeon shows us how to make Korea’s most classic kimchi, Seoul-style red kimchi made with salt, napa cabbage, daikon, Asian pear, green onion, black sesame, and chili.
Get recipes and watch the full series here!
Sunday Jul 10, 2022
White Kimchi
Sunday Jul 10, 2022
Sunday Jul 10, 2022
Kimchi is Korea’s national dish and there are more than 180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She starts by showing us white kimchi.
Get recipes and watch the full series here!