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Dave Chang here.

Stay tuned, because I'm going to make a dish you probably never heard of if you're a white person.

And I want to make a soup out of it.

Thank you. person. And I want to make a soup out of it. We're at the studio's major domo media. And I'm going to make a dish you probably, if you're

not Korean, I've never heard of. You rarely see it at a Korean restaurant. dish you probably, if you're not Korean, I've never heard of.

You rarely see it at a Korean restaurant.

Occasionally if you're getting sort of VIP sort of service,

maybe you'll get it at a sort of more mom-and-pop home cooking restaurant type of place.

This is a banchan, banchan being sort of side dish, something you eat with rice.

This is a dish that I grew up

eating. This was by far and away my favorite dish growing up. My grandmother would make it for me.

My mother would make it for me. My mother-in-law makes it for me. And all three have different

versions of the dish that I love. I love all three. And it's a dish called Jiang Jorin. And

Jorin is the Korean word for braised.

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