Korean chef Cathlyn Choi showcases delicious, nutritious and easy to make Korean cuisine featuring traditional and fusion ingredients as well exploring cultural aspects of Korean foods.
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Boyangsik - Medicinal Korean Foods
Explore how Seaweed and Ginseng have evolved into becoming a medicinal food source for Koreans .
Cha and Namul for Health and Beauty
Vegetarian bibimbap, calamari pancake and sorbet are created using aromatic and medicinal herbs.
Fermented Korean Foods and Seafood Delicacies
Delicious recipes include sashimi bibimbap, pan fried oysters and calamari stir-fry.
More airdates:
Mon, Apr 1, 2013 - 10:30 AM - KCET-HD
Mon, Apr 1, 2013 - 10:30 AM - KCET-HD
Foundation of Hansik - Bap
Multigrain rice in a traditional stone pot, Korean dipping sauce, soup and a fusion wrap are made.
Kimchi, Heart of Korean Foods
Cathlyn shares her family recipe of making cabbage Kimchi along with other delicious fusion recipes.
Korean Comfort Foods
Jajangmyeon noodles made with black bean sauce, pan fried dumplings and Don Katsu are showcased.
Bun Sik - Korean Fast Foods
The history of Bun Sik is explored and Kim Bap roll, Odeng and sweet bean fruit parfait are made.
The World of Korean Soups
Sundubu chiggae, a spicy stew made with silken tofu and nutritious kimchi tofu chilli are prepared.
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