Gochijung is fermented soy and chili paste. We love it. It's another staple in our home.

It's almost like if Miso had a baby with moly.

It's like mezzo in its bad boy face.

It's like fiery, it's spicy, it's sassy.

Me so that's been hanging out with the wrong crowd.

Yeah. Welcome to Deep Dish, the show where we do deep dives on dishes we love and then we cook them.

I'm Sola and I'm Ham.

We're married and we're chefs.

We nerd out on food together all day long.

And we love learning

out on this podcast.

in each episode of Deep Dish, we'll deep dive into the story behind a food.

Then we'll head home to our kitchen

and see what we feel inspired to cook up.

Today's story, a brief history of Korea as told through a rice cake.

I like have this theory I feel like I've told you about this a lot but I feel like when you

immigrate to this country or you like our first generation you really are frozen in your culture at that time. Like my parents are frozen in Bangladesh in the 1970s.

And like that's when they moved.

That's what we, that's like the culture I was raised in.

That's the culture that my sister continues in like 1970s,

Bangladesh values.

When you leave a country, you feel like you have to hold on to those

...