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Los Angeles: Taiwanese Food

Los Angeles: Taiwanese Food

Season 4 Episode 1
26:48
Portland: Russian Food

Portland: Russian Food

Season 4 Episode 2
26:50
Puerto Rico: Food Sovereignty

Puerto Rico: Food Sovereignty

Season 4 Episode 3
26:47
Houston: African American Foodways

Houston: African American Foodways

Season 4 Episode 4
26:47
Brooklyn: Korean Food

Brooklyn: Korean Food

Season 4 Episode 5
26:47
Chirmol

Chirmol

Season 1 Episode 1
10:25
Barkada

Barkada

Season 1 Episode 2
14:40
Mercado

Mercado

Season 1 Episode 3
14:21
Logmeh

Logmeh

Season 1 Episode 4
11:49
Banchan

Banchan

Season 1 Episode 5
11:20
The Migrant Kitchen

The Migrant Kitchen

Season 1 Episode 6
52:07
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The Migrant Kitchen

Ep. 5, Banchan: Korean Food Beyond BBQ

For 22 years, loyal diners have been flocking to the beloved Jun Won in Koreatown for a taste of their specialty: braised marinated black cod, with flavorful juices soaking into the daikon radish slices it sits upon. Unifying the fish is the restaurant’s sought-after spread of seasonal banchan (traditional Korean side dishes) that accompany it. 

Owner Yong Won Jun says that while Korean BBQ may get all the attention, there’s so much more to his culture’s cuisine. Their menu includes items like spicy sautéed octopus, kimchi casseroles, and spicy chicken soup. The concept behind this old-school eatery that he and his mother, Jung Ye Ju, run together is to serve food that reflects how they would eat at home, and to give busy people the chance to nourish themselves with a comforting meal after a hard day’s work. 

In this episode, the Jun family describes their highs and lows of immigrating to a new country, the resilience of their people, and the sacrifices they’ve had to make in order to survive. They immigrated to the United States in 1986, and at the time, Yong Won likened Los Angeles to dreary Gotham City. Those early days were trying times when his mother would go door to door selling lunch boxes before she managed to launch her restaurant that ended up becoming a success and was heralded by countless food critics.

But in the midst of success, the family has another challenge to overcome. We see the pivotal moment when the mother and son face a new heartbreaking chapter, as a real estate deal is forcing them out of the restaurant they’ve called home since 1994. But even in the darkest of times, their strength gives them hope and the will to start over again.

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Season
Brooklyn: Korean Food
26:47
Brooklyn chefs Jenny Kwak and Sohui Kim carry on traditions of female-driven Korean food.
Houston: African American Foodways
26:47
Chefs Chris Williams and Jonny Rhodes uplift African American foodways in Houston, Texas.
Puerto Rico: Food Sovereignty
26:47
Puerto Rican chef José Enrique creates opportunities for a more self-sufficient island.
Portland: Russian Food
26:50
Chef Bonnie Morales celebrates her Russian roots, as well as the Pacific Northwest bounty.
Los Angeles: Taiwanese Food
26:48
In San Gabriel Valley, chef Jon Yao marries Taiwanese traditions with unique ingredients.
Lou Dogg's Crispy Chicken Skin from EP & LP | Antonio Diaz MKs3
26:29
Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
Labneh from Dyafa | Jim Sullivan MKs3
26:40
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
Chef Brandon Jew | Antonio Diaz MKs3
26:40
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Pozole broth being poured tableside at restaurant El Jardin. | Still from "The Migrant Kitchen"
26:40
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
Noriko Kamei | Still from "The Migrant Kitchen" Sequoia Sake MKs3
26:38
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Pastrami sandwich at Wexler's | Courtesy of Antonio Diaz MKs3
26:40
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Cassia's pot au feu | Courtesy of Life & Thyme
26:40
Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.
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