About this episode
The acclaimed NYC-based chef talks to Mark and Kate about how to eat Korean food, the best ways to enjoy banchan, what goes into writing a comprehensive cookbook, and how the word "authentic" translates to memory and nostalgia. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/junghyun-jp-park-napa-cabbage-kimchi-mandu Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com . Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.