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Photo: Naomi Otsu
What Is Soju?
Naomi Otsu
Here’s a look at a few of the dishes in the cookbook:
Steven Yeun’s Mom’s Stir-Fried Fish Cakes:Writing about these fish cakes and a chicken dish with a flavorful mixture of vegetables, scallions, ginger, chiles and garlic, Yeun shares: “These are the two dishes that my mom chose when I asked her what she wanted to submit for the project; they’re not the dishes that immediately came to mind for me. That’s not to say these aren’t some of my favorites—what I mean is that I eat whatever my mom makes. That’s it. The point is that she made it for me, so I love it.”
Yuh-Jung Youn’s Kimchi Jjigae:The key to this classic Korean stew is using good quality, thoroughly fermented kimchi, says Youn.
Lee Isaac Chung’s Samgyetang:“This is a dish we used to eat in the hottest summer months in Arkansas,” says Chung of this ginseng and chicken stew with jujubes. “Why eat a hot ginseng stew in the summer? Supposedly, it helps you stay healthy through the whole year.”
Yeri Han’s Simmered Blackfish & Seaweed Soup:Han notes that this dish is good for digestion.
Noel Kate Cho’s Cheese Tteokbokki:Cho loves to add mozzarella cheese to this dish of stir-fried rice cakes to tone down the spiciness.
Alan Kim’s Mom’s Bossam, Galbi Jjim and Kimbap:Kim notes that bossam, a dish of pork belly with radish kimchi, “tastes better with minari!” and describes beef rib dish galbi-jjim as “super duper delicious!” And, as Kim says, the kimbap (seaweed and rice rolls) would be perfect for a picnic.
You can download the whole cookbook for free on theA24 Films website.
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