The awareness of flavors and ingredients in the US has grown in recent years by people in the food industry, but the average person still seems to relegate it as a cuisine requiring a special translator and an understanding of an arcane glossary with words like gojuchang and dokbokki. Deuki Hong and Matt Rodbard have attempted to not only crack the code, but explain it to the rest of us, with recipes, in a new cookbook, entitled "Koreatown." They join Rick and Steve for a conversation and a taste of the food.
Stay up-to-date with the latest news, stories and insider events.
You’ve signed up to receive emails. Please check your email for a welcome confirmation.