Washington Post (by Ruth Tam):
When I’m craving comfort food, I’ll take my father’s ngau lam over mac and cheese any day. Although it takes the better part of a day to prepare, his Cantonese braised brisket stew always soothes my stomach and my soul.
I love the cooking process almost more than the flavor. My father cuts a square of cheesecloth and adds cinnamon, star anise, cloves, peppercorn, ginger, orange peel and a sweet root with no English name to its center. He ties it into a neat bundle and lets me hold it to my nose before dropping it into a rich broth in which brisket, tripe and tendon simmer for hours until tender.
Before all the ngau lam ingredients converge in a giant pot, the brisket, tripe and tendon must be blanched. It gives off a hot, heavy stench that permeates every room of the house and adheres to every fiber.
My childhood home in suburban Chicago always smelled like whatever we were cooking. Visiting us meant cloaking yourself in the scent of haam daan ju yoke beng, a dish of steamed pork and salted egg, or the perfume of mapodoufu, tofu and minced pork with a spicy chili and fermented black bean sauce.
I didn’t mind the smells growing up because I wasn’t aware of them. That is, until a high school friend declared my house smelled of “Chinese grossness.”
The comment clung to me like the smell in my home. My embarrassment hit a peak when my father installed a 5-foot-long fish tank in our family room so he could steam fish at home — extra fresh. I tried to pretend the blue fish swimming around in the murky green water were pets, but the lack of tank accessories gave away our true intentions, stunning my white friends.
My hunger for my family’s food was overpowered by my desire to fit in, so I minimized Chinese food’s role in my life and learned to make pasta instead. Little did I know that Americans would come to embrace the dishes and cooking styles that once mortified me. The Cantonese foods of my childhood have reappeared in trendy restaurants that fill their menus with perfectly plated fine-dining versions of our traditional cuisine. In some cases, this shift has been heartening. But in too many others, the trend has reduced staples of our culture to fleeting fetishes.
The shame associated with immigrant foods (until they become foodies’ favorites) isn’t unique to me or Chinese dishes. In her new book, “Maangchi’s Real Korean Cooking,” Korean cook and YouTube star Maangchi writes fondly of Korean soup soy sauce. In South Korea, all of her neighbors would boil their own. In the United States, though, the soup was received differently:
“I remember boiling my Korean soup soy sauce when I lived in Missouri, and my apartment manager knocked on my door. ‘What’s that smell? I got a complaint from your neighbor.’ I was so embarrassed that I didn’t make soup soy sauce again for a long time, even after I moved back to Korea.”
Even now, as an accomplished cook in New York City, Maangchi doesn’t boil soup soy sauce in her home. Instead, she takes it to a creek at the base of the Henry Hudson Bridge and boils it in a portable gas burner “where no one will complain.”
This experience is so universal that it recently became canonized in pop culture. New York chef Eddie Huang retold the story of his daily lunchroom shaming in a scene from “Fresh Off the Boat,” an ABC sitcom based on his memoir. When young Eddie takes a carton of noodles out of his lunchbox, his white classmates react with disgust: “Ying Ming’s eating worms! Dude, that smells nasty!” Back at home, Eddie demands his parents start packing him “white people lunch.”
The lengths to which immigrant families have gone to hide the way we feed ourselves break my heart. But something has changed. In cities big and small, Asian dishes and flavors have become popular among foodies at chic eateries. Foods that were once considered too strong, too spicy, too smelly or too obviously-from-an-animal for my white friends are now on Restaurant Week menus nationwide.
A month ago, I saw a kimchi burger on the menu at Macintyre’s, a new bar in Washington’s upscale Woodley Park neighborhood. It’s just two miles north of Drafting Table, which sells a duck-and-hoisin-sauce grilled cheese. And a few blocks from there is Masa 14, which features crispy chicken wings and meatballs on its “Dim Sum” menu. Downtown, Wolfgang Puck’s The Source offers lobster bao buns and “Chinoise-style” chicken salad.
In one way, this is a positive change. Now that I’ve gotten over my fear of stinking up my kitchen, the growing number of Asian grocery stores means I don’t have to visit home to get ingredients for homemade Chinese food. Greater acceptance of international eateries allows immigrants, professional chefs and otherwise to explore their culture and dual identity proudly, instead of behind closed doors or at the edge of the Henry Hudson Bridge.
Gravitating toward “new” cuisines is understandable, and when done well, immigrant food can provoke discussions about personal history and shared diasporas. I’ve seen this happen at restaurants such as China Chilcano, which describes the history of Chinese and Peruvian fusion that influences its menu, a bare minimum that many restaurants ignore.
But while some eateries get it right, the United States’s take on “ethnic” food often leaves a bad taste in my mouth.
Recently, I discovered I can order bone broth, like my grandmother used to make, in New York City — the same way I would order a cold-pressed juice.
“2015 is the year of bone broth!” the “Today” show declared in January. “These days, the hottest food trend is a steaming cup of soup.” The morning show touted bone broth as a newly discovered wonder food of “Paleo dieters and wellness enthusiasts,” making no mention of its grounding in Chinese culture.
In the United States, immigrant food is often treated like discount tourism — a cheap means for foodies to feel worldly without leaving the comfort of their neighborhood — or high-minded fusion — a stylish way for American chefs to use other cultures’ cuisines to reap profit. The dishes of America’s recent immigrants have become check marks on a cultural scavenger hunt for society’s elite. One conspicuous example is an upcoming eatery in Washington’s Petworth neighborhood that packages discount tourism and high-minded fusion into one menu. The as-yet-unnamed restaurant seeks to re-create Southeast Asia’s “expat experience” — not for Asian residents in D.C. but for D.C. residents who crave the feeling of visiting Asia with other foreigners.
“When you travel in Southeast Asia, you have two experiences: the cultural experiences with the temples, food, and people, and then a phenomenal traveler’s culture, too,” chef Alex McCoy told Washingtonian. “That’s the inspiration for this place. We want to introduce people to Thai cuisine, but frame it in the eye of a traveler.”
This cultural appropriation stings because the same dishes hyped as “authentic” on trendy menus were scorned when cooked in the homes of the immigrants who brought them here. Fashionable food from foreign cultures may satisfy a temporary hunger, but if you’re trying it for shallow reasons, you’ll be culturally unfulfilled in the long run.
Instead of attempting to expand our palates with best-restaurant lists and foodie fads, we should find deeper ways to explore the diversity of dishes that have come to the United States.
We need food writers like Monica Bhide, who appreciate not only diverse tastes, but also the cultures that produced them. We need more cookbook authors like Maangchi, who documents traditional recipes so fans of Korean food can participate in culinary rituals. We need more publications like Lucky Peach, which treats immigrant food with the same complexity that is bestowed on the all-American burger. And we need more films like “The Search for General Tso” that examine our relationship with “ethnic” food.
Americans are increasingly interested in where food is sourced. Surely, that interest should extend to a meal’s cultural roots as well as its biological origins.
My dad’s ngau lam is not gross, but I never want it to be given the “fad” treatment. You should try it the way he likes to prepare it — after he blanches the cow stomach, adds the bag of spices and lets it cook for hours.
The best meals are more than the sum of their ingredients; their flavors tell the stories of the rich cultures that created them. When the same respect is afforded to immigrant food as traditional “American” food, eating it will sate us in more ways than one.
Ramen burgers, kimchi fries and pho tacos. Stinky tofu. Spiral-cut fried potato skewers sprinkled with a variety of seasonings. And balls — lots and lots of balls: curry fish balls, fried yam balls, takoyaki squid and octopus balls, kimchi fried rice balls with DMZ sauce, gourmet rice balls with honey Sriracha, crispy tofu balls covered with Vietnamese green crisped rice and spicy orange aioli. Truly, the wealth of options at an Asian American night market can be overwhelming for an attendee. After all, we only have one stomach.
Last October’s OC Night Market — the latest extension of the 626 Night Market that has since branched out from Southern California’s San Gabriel Valley (home of the 626 area code) into downtown Los Angeles and Orange County — was filled with over 200 vendors competing with each other for the attention of 60,000 potential customers. Sometimes that involved shouting Korean BBQ menu items from a loudspeaker or flashing eye- catching disco lights; sometimes it took three half-naked Asian girls encouraging onlookers to buy delicious Vietnamese coffee. But the most effective and envied form of attraction was a long line of customers, signifying the food must be worth the wait.
Though many Asian countries have their versions of outdoor food markets — from Singaporean hawker centres to Korean pojangmacha — the term “night market” was popularized in Taiwan, where these nighttime food markets still remain a key attraction for foreign tourists visiting the country, eager to experience the noisy atmosphere, crowded food stalls, mouth-watering smells and cheap eats that you consume on the spot (or while walking in search of your next snack). According to Taiwan’s government information site, food bazaars that operated at night in ancient China were originally called ghost markets, and contemporary-style night markets began to appear in Taiwanese cities during the turn of the century, when the government actively set aside blocks of streets for permanent night markets.
For Asian immigrants and their second-generation children, night markets elicit fond memories. “I always remember visiting the night markets with my family and friends to eat all different kinds of food,” says Jonny Hwang, the founder of 626 Night Market, who was born in Taiwan but immigrated to the U.S. when he was a child. So when his family relocated to Alhambra, a suburb of Los Angeles with a large Chinese and Taiwanese immigrant population, he wondered, why didn’t they have one?
“There are tons of little businesses and good restaurants, but they all have Chinese menus and signage, so it can be very foreign and intimidating to outsiders,” he says. “Because so much good food is hidden, I thought a night market would be a great showcase for the talent and entrepreneurs in the area.”
Hwang had heard of a couple successful night markets in Vancouver, as well as previous attempts to start a night market in Southern California that didn’t work out. Assuming it had to do with the challenges working with health departments and government agencies, he and his partners went straight to different cities of the San Gabriel Valley with a night market proposal, figuring that if they had the government backing them, the entire process would be a lot easier.
At first, most of the cities in the area were not interested. “The people running their events recreation departments didn’t even know what night markets were, because they weren’t Asian,” says Hwang. “Which is kind of sad, because they serve a very Asian population. They were used to doing their Lunar New Year Festivals, so they figured they already had an Asian event.”
Pasadena was the only place that was interested, because they happened to have an initiative to attract more Asian businesses to the area. So the very first 626 Night Market was scheduled for April 2012, with plans to shut down a couple streets in Old Town Pasadena for the event.
Hwang’s team was optimistic that they could get 8,000 attendees, but the Pasadena special events folks, who had years of experience planning signature events like the Tournament of Roses parade, tempered their expectations. As first-time organizers, they’d be lucky to get 500 people to attend, they were told. But come event time, Hwang says the team had mobilized hundreds of thousands of people — many of whom ended up stuck in long lines, trapped in walkways like sardines or unable to even get in.
“If we had gotten 8,000 to 10,000 people throughout the day, it probably would have been OK,” says Hwang. “But people were coming from Orange County and Riverside, and all the way from San Diego and Las Vegas.” The surrounding freeways and side streets were packed. A police chopper had to monitor the traffic jams and crowds from above.
Though it seemed like a disaster to attendees (many of whom blasted the event through angry Yelp comments), business-wise, it was a huge success. Vendors were happy because they all sold out, and most importantly, it proved that there was a huge demand for a night market. The 626 team learned a lot of things, and soon, the other cities that had originally shunned their proposal came knocking.
Though 626 Night Market was not the first night market in America — Night Market Philadelphia, for example, though not focused on Asian cuisine, began in 2010 — it has made the biggest impact.
“626 are the ones that really started this night market hype,” says Jeff Shimamoto of The Original Ramen Burger, whose ramen-bun burgers have been a fan favorite since his brother Keizo debuted it in New York in the summer of 2013. “Our type of food probably wouldn’t have existed in a regular food market. It’s when the Asian night markets started popping up that we were able to participate.”
Shimamoto now has a brick-and-mortar of sorts, offering The Original Ramen Burger at a take-out window in Los Angeles’s Koreatown. Tonight, he’s hanging out at the adjacent Lock and Key bar with his fellow night market veteran friends, Phillip and Carol Kwan of Mama Musubi (who specialize in a gourmet version of onigiri rice balls, a popular Japanese snack) and Matthew Hui of Fluff Ice (a Taiwanese-inspired snowflake ice that takes flavored ice blocks and shaves them into what they call “frozen cotton candy”). They’re celebrating the end of another busy and successful night market season.
Since 626 debuted, night markets have opened up in other areas of Southern California, like Koreatown and Little Saigon in Westminster. Hwang himself was contacted for advice or collaboration requests from groups who wanted to start their own night markets in San Jose, San Diego and St. Paul. There are now night markets in Seattle, Honolulu and New York, and the list goes on. Even the team behind Studio City’s Sportsmen’s Lodge 1st Thursdays Night Market, who Hwang remembers jokingly called themselves “the white night market,” wanted in on the action. Now, you might be thinking, isn’t a Caucasian night market just … a fair? Like every single county fair in America? But this was just an indication of how the term “night market” was catching on. It had looped back into the mainstream.
Benjamin Kang, one of the organizers of the KTOWN Night Market and the MPK Night Market in Monterey Park, California (both debuted in 2014), believes it’s a good time for night markets because Asian culture is trending more than it ever has in America. “All my white friends want to come to Koreatown,” he says, laughing, citing the Koreatown episode of Anthony Bourdain’s CNN show Parts Unknown, as well as the numerous Asian American chefs on mainstream TV cooking shows. “They’re always asking me what the best Chinese or Japanese restaurants are in L.A.”
“I think the food industry revolves around the Asian population,” says Hui of Fluff Ice. “When all the Asian people think it’s cool, then the non-Asians flock to it. Because all the foodies on Yelp are Asian girls named Grace or Nancy.” He laughs. “The Yelp elite start reviewing all these places, and they become the definitive source.”
While 626 Night Market also had creative entertainment to go along with the food — Asian American performers, live art battles, eating competitions and the unveiling of the new Guinness World Record for the largest cup of boba milk tea — KTOWN Night Market made use of their Korean American showbiz connections, bringing together high-profile food celebrities, like the guys behind Seoul Sausage Company, who won Season 3 of the Food Network’s The Great Food Truck Race, as well as musicians like rappers Dumbfoundead and Shin-B. Six months later, KTOWN Night Market also hosted a Halloween Food Fest, where there were costume contests and carnival rides.
“Night markets in Asia are open all the time, so they don’t make a festival out of it,” says Shimamoto. “But here, they turn it into a big event, and that’s what makes it fun. We have concerts and beer gardens. And that’s why we get so many people concentrated at one time.”
The Kwans launched Mama Musubi at the first 626 Night Market in 2012. The brother-and-sister duo wanted to test the market and see what people thought about fresh Japanese rice balls. Would people get their gourmet version — with 24-hour braised Berkshire pork belly — or would they assume it was the same as the refrigerated kinds you can get at Mitsuwa supermarkets? Turns out, there was excitement for rice balls not only in the night markets but in non-Asian markets like the Altadena Farmer’s Market, where they are regulars. But though they work these markets and also cater, their ultimate goal is to launch their own store.
Similarly, The Original Ramen Burger started participating in night markets in Los Angeles because California foodies were asking for it. They do pretty well, but they see night markets as a transition into eventually running four to five restaurant franchises.
“There are two crowds of vendors at the night market,” says Phillip Kwan. “Vendors like us who have long-term visions of opening up brick-and-mortars. And others that make a comfortable living for themselves doing festival-type events.”
Some vendors may have a full-time job on the side. Others might be there just for fun. “On the last day of the night market, there were these 15 Vietnamese ladies from Orange County [in the booth next to us],” remembers Shimamoto. “They showed up four hours before everybody else, and they were all perky and ready to go with all their juices. And they said, ‘We all go to the same church, and we decided we were going to come out here and try and sell some lemonade!’” He laughs. “And that’s great! Maybe they’re just doing it once a month for a little money. Or maybe they could become the next Mrs. Fields Cookies. Either way, they were just so happy to be there.”
Hwang encourages it all. “In the beginning, most of our vendors had stores, but we really encourage the ones who don’t,” he says. “It’s such a good platform for people to try new ideas for cheap. Just do it for one weekend. If it’s good and you like it, then do it again. Those are the types of food you can’t eat anywhere else. You have to go to our event to find them.”
“Phil and I think that the model for starting a restaurant is going to start changing,” says Shimamoto. “In Los Angeles, you see a lot of restaurants come and go. But [working the night markets] is a way you lower your overhead and costs, and it’s a great way to get some exposure while retaining flexibility to work on other things, like food trucks or developing your brick-and-mortar.”
Even Fluff Ice, which already had a store in Monterey Park when 626 first opened, found that attending night markets is just a good way to network, advertise and grow your business. “There’s just so many layers of income you can get with a business like this, whether it’s night markets, school fundraisers or Hollywood catering,” says Hui, who has catered for How I Met Your Mother, Parks & Recreation, The Office and the upcoming film Paranormal Activity 5. They now have four locations in Southern California.
But these Asian American night markets aren’t without its skeptics. In Taiwan, you go to the night market because you’re craving certain foods, whether it be oyster pancakes, ba-wan (Taiwanese meatballs wrapped in gelatinous dough) or aiyu jelly drinks. You’re also expecting a certain atmosphere — makeshift stalls where you see and smell the food being prepared right in front of you — and a certain experience, a.k.a. cheap stuff, whether it be food, shopping or games.
In the beginning, that was the source of some of the disappointment for night market goers in America. It didn’t look right — health codes in the U.S. require covered canopies so it looked like a typical fair. It’s not cheap: there’s usually a cover charge of $5 to $10 just to get in, and everything, even a tiny plate, usually costs at least $5 (which adds up!). And there was a random mix of foods, both Asian and non-Asian, that weren’t necessarily what you thought of as “street food.” (One vendor at a recent KTOWN Night Market was serving up 100 percent grass-fed, organic, pasture-raised Australian bone-in lamb.)
“But I think that’s what makes us different in a good way,” says Hwang. “If you think about the night markets in Asia, it’s all the same foods. We always get a good amount of vendors that are new or tweaking their menu, and it’s exciting to see people experimenting with new things — whether it’s fusion foods like the ramen burger, pho tacos and new types of guabao [Taiwanese pork belly buns] — or if they’re bringing in traditional stuff that we never had before, like yam balls and chicken sausages. It’s a competitive marketplace, so you have to be creative. Don’t do the usual things, or if you do, figure out how you can do it differently.”
“You can’t be stale,” agrees Carol Kwan, who recently collaborated with the Shimamoto brothers to create a one-month-only specialty mash-up: the Mama Musubi 24-hour Pork Belly Ramen Burger. “It’s the same even if you’re in a restaurant. You have to innovate and keep creating something new to keep people coming.”
That said, for every food item that’s worth waiting for in the night market lines, there are many, many more that are underwhelming and overpriced. It’s also hard to tell whether something is innovative or just gimmicky, and with so many copycat renditions of almost the same idea (there’s a reason Ramen Burger changed its name to The Original Ramen Burger), it’s tempting to assume the latter.
But one can only hope that the truly tasty, fusion or not, rises to the top — that the prevalence of night markets are giving those gems a place to grow and a community of like-minded food fans a place to gather.
“One of the major pluses [of the night markets] is how it impacts the current and hopefully the next generation of Asian Americans,” says Christine Chiao, a food writer who’s contributed to LA Weekly and Sunset. “A regular or seasonal night market can be a platform for more than just the vendors. It can become a channel, too, for young Asian American attendees to seek and express their identity.”
So did Hwang ever imagine that the 626 Night Market he created would become such a cultural touchstone?
“Not really,” he says. “At first I really did it for fun, as a side thing, because I knew it’d be something that people would enjoy. I never thought I’d end up working full time to produce night markets.” He laughs. “Who goes to college thinking that? It’s surreal.”
Korea Times (by Rachel Lee):
Coffee has become so popular in Korea that many people now prefer a cup rather than having rice or kimchi. According to the Ministry of Agriculture, Food and Rural Affairs, coffee is the most frequently consumed food item, at 12.2 times a week.
Kimchi, traditional fermented vegetables, was second (11.9 times), followed by sugar (9.7) and multigrain rice (9.7).
Thanks to coffee’s rising popularity, 65,000 tons of coffee was produced in the country in 2013, an increase of about 63 percent from 2009. Of the total production, instant coffee accounted for about 39.2 percent in 2013, a 54 percent increase over the past five years.
“The instant coffee market has started to shrink, with a variety of takeaway flavors and instant brew coffee becoming increasingly popular,” the ministry spokesperson said.
The penchant for coffee is particularly apparent in Seoul, where many buildings have coffee shops on the first floor.
Coffee chains have grown sharply since Seattle-based Starbucks Coffee entered Korea in 1999, triggering a coffee chain boom in Asia’s fourth-biggest economy.
Other multinational brands such as The Coffee Bean & Tea Leaf from California and Pascucci from Italy, jumped on the bandwagon as did local conglomerates such as Lotte Group and CJ Group.
In 2012, Korea ranked 30th in the world in terms of coffee consumption, according to the National Coffee Association of the United States.
In the Buzzfeed video called “School Lunches Around The World” which (as the title suggests) shows the average school lunch of children from various countries. Most interesting of all was the difference in size, nutritional value and of course, content.
According to the video, a typical school lunch in the United States consists of a peanut butter and jelly sandwich, some chips, a Go-gurt, an apple and some milk. Although many comments argued that a more typical American school lunch consists of a slice of pizza instead of a PB&J, we have to admit that this combination pretty much hits the mark when it comes to average lunches.
But does the video accurately show the average school lunch in Asian countries?
Although the image shows Japan’s lunch consisting of rice, mackerel and pickled spinach, it’s safe to assume that the vegetables and fish can be substituted with other ingredients. The main essence of a Japanese lunch is clear: food is made from scratch and made to be healthy. In fact, Japan’s child obesity rate, which is always among the world’s lowest, has declined for each of the past six years.
For the Philippines, the video shows rice and lechon kawali (pork) on a banana leaf rather than a plate. Admittedly, the banana leaf gave quite a few people a chuckle. Viewers recognized this as the tradition in many rural areas of the Philippines. The main issue some had with this image is that it did not feature seafood, a staple of Philippine cuisine. That aside, this simple combination is more than common. Unfortunately, a diet rich in meats like Lechon may be the reason for high rates of hypertension.
India’s school lunch consists of rice and saag paneer (a classic Indian dish consisting of cooked spinach and fried paneer cheese with thickened cream or coconut milk) and dal makhani (another Indian staple consisting of whole black lentil and red kidney beans). The meal has become an average school lunch thanks to a massive school feeding program which aims to improve nutritional levels among children.
Korea’s average school lunch consists of purple rice, soup, kimchi, radish and bulgogi (grilled, marinated beef). While some viewers commented that this plate is inaccurate because it should be flipped to have the rice closer to us, we can go ahead and agree with the plate. Anyone who has dined at a Korean restaurant is accustomed to the colorful meal and the numerous side dishes.
As viewers watched this video, they couldn’t help but notice that the American meal lacked vegetables and more importantly, it contained quite a large amount of processed and sugary foods. Many have linked this
On a blistering cold night, a steaming hot bowl of soup is the tastiest cure to the shivers and well, almost everything else right? Now that winter is full steam (sorry) ahead, here are ten different Asian soups, from the popular to the underrated, that you should try eating and possibly try making this winter!
1. Kuy Teav
A Cambodian delicacy, kuy teav is a Camobidan Chinese pork noodle soup made from a clear broth and flat rice noodles. Kuy teav is usually enjoyed as a breakfast dish from street vendors, but we feel that it’s comforts will last throughout the day!
Unlike the popular ramen, soba noodles are made from buckwheat flour. Soba can be a year round dish and is typically served either hot and in a soup for winter or chilled with a dipping sauce for summer. Also, soba differs from udon in that soba noodles are thin while udon noodles are genuinely thicker.
A spicy Malayasian–Chinese fusion dish. There are three main types of laksa: curry laksa, asam laksa and sarawak laksa. Curry laksa has a coconut curry base, while asam laksa has a sourfish soup base, and sarawak has a sambal belacan base. No matter which type of laksa you choose, it’s sure to give you a kick!
4. Taiwanese Beef Noodle Soup
There are many different types of beef noodle soups out there. However, the red-braised beef noodle soup was invented by Chinese refugees in Taiwan during the Chinese Civil War. Today, Taiwan considers this red-braised beef noodle soup a national dish. With it’s tender beef and spicy broth, it is sure to be a comfort during those chilly months.
5. Tong Sui
Tong Sui literally means “sugar water” in Cantonese and is a soup dessert that is a Cantonese delicacy.
6. Bakmi Ayam
Bakmi ayam, or often shortened to mei ayam, is an Indonesian noodle soup that is very simple but delicious. The main ingredients are wheat noodles, chinese bok choy (cabbage), and slices of chicken and mushroom. Eaten separately or together with the broth, the soup is delicious either way!
Sinigiang is a Filipino dish. A tamarind-based soup, Sinigiang is usually sour because of ingredients such as guava and ripe mango.
8. Soondobu Jjigae
Soondubu jjigae is a spicy Korean tofu soup. It’s typically served in a hot stone pot with other dishes such as rice, meat, or banchan on the side.
9. Milagu Rasam
Milagu Rasam is a pepper tamarind-based South Indian soup. Supposedly, both the black pepper and tamarind are natural heat-inducing ingredients for the body. Either way, milagu rasam is a tasty method to staying warm!
10. Bun Mang Vit
Pho is probably the most famous Vietnamese soups, but Bun Mang Vit, a duck and noodle soup, is also another tasty option! The main ingredients here are duck, bamboo shoots and vermicelli noodles, but the lemongrass, ginger and chili give this soup a nice kick.
Korean food is a wonderful thing. From the meats to the veggies to the seafood and every grain of rice, there is such a wide range of tastes and pleasures within every dish.
Leave it to the loud, bearded guys at Epic Meal Time to smash it all together in their own charming way. Add in Seth Rogen and James Franco, and you have the best or worst cooking segment ever filmed, depending on your mood and sobriety. In that context, the enormous Korean BBQ lasagna they threw together is either the nastiest or most delicious thing you’ve ever seen.
The actors were on hand to promote their upcoming movie, The Interview, in which their characters are tasked by the CIA to assassinate Kim Jong-un when they travel to North Korea. According to Rogen and Franco, nothing screams authentically Korean more than fries and pasta. And Koreans apparently eat everything with kimchi, gochujang and ssamjang, which might not be too far from the truth.
Pack in bulgogi (which Franco says is named for the lead prosecutor in the Manson trial, Vincent Bugliosi), kimchi pork belly and kimchi pancakes in between the kimchi pasta layers, and you have an enormous spicy lasagna with a touch of cultural ignorance. Of course, it’s James Franco and Seth Rogen, so what can you do.
Check out the video below: