Feast Meets West is a celebration of Asian culture through the lens of food. We are a platform for socializing the diversity of the Asian experience, sharing the history of iconic dishes to the underrepresented foods, and amplifying the voices of the passionate people in the world of Asian food.
Feast Meets West is proud to be part of the Heritage Radio Network.
All tagged Korean
It’s our 50th episode of the Feast Meets West podcast! We have a fun episode for you covering how the Korean BBQ experience can be elevated and unexpected, and how you can be more mindful and respectful of your meats.
We’re chatting with Simon Kim, owner of COTE, NYC’s first Korean steakhouse, and what Pete Wells of the NYTimes called “the best beef at any Korean BBQ in New York”.
Kimbap is an iconic Korean dish made from cooked rice, and other ingredients that are rolled in a dried sheet of seaweed, cut up and served in bite-size pieces, or as our friends from Kimbap Lab call it–bibimbap in a roll.
Co-founder of Kimbap Lab, Sarah Lee, takes us through her experience with this dish, her mission at Kimbap Lab, introducing sauces to kimbap, making Korean food gluten-free, and more!
UK Iron Chef, international restauranteur, and cookbook author Judy Joo joins us on this special 4th of July episode to talk about Korean BBQ! Tune in to this episode to learn what makes Korean BBQ different from other barbecue and why it’s so popular.
Chul Kim, owner of Little Dokebi and Dokebi Bar & Grill in Brooklyn, talks to Lynda and Iris about Korean cuisine in America, why it took so long to get noticed outside of K-Town, and his thoughts on the current state of the restaurant business.
Hannah Bae, founder of Noona’s Ice Cream, joins Iris and Lynda in the studio to talk about the flavors from Korea that inspired her ice cream, as well as the food entrepreneurship and mentorship side of her business.
This week Lynda and Iris share the pilot episode of Feast Meets West recorded at the HRN studio back in October 2016! They talk to Esther Choi, who is the Chef/Owner of Korean ramen joint mokbar. Check out this very special episode to find out why kimchi is so essential to the Korean people, its health benefits, and why non-Koreans are embracing it now.
Banchan may not always be the main focus of your meal when you’re at a Korean restaurant, but these small dishes are an essential part of Korean cuisine. Chef Junghyun Park of Atoboy, the popular New Korean restaurant in Flatiron district, sits down with us to talk about banchan. Learn about the different varieties, what makes it so important, and how it influenced the menu at Atoboy.
