Meet Maangchi: The Korean Julia Child

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 25 December 2020

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean an octopus and her favorite food, the sea squirt. Plus, we discover what and how ancient Minoans cooked; Alex Aïnouz wonders if we should all have a 3D printer in our kitchens; and we share our recipe for Savory Bread Pudding. (Originally aired December 13, 2019.)

Get this week’s recipe for Savory Bread Pudding with Mushrooms, Gruyère and Tarragon: https://www.177milkstreet.com/recipes/mushrooms-gruyère-savory-bread-pudding

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Transcript

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0:00.0	Hey, Milks Street Listers. This is Chris Kimball, and I need a little bit of help. We're working on
0:04.6	a story about the foods people eat around the world when they experience the loss of loved ones.
0:09.8	So if there are dishes or food traditions that you would like to share, you can leave us a voicemail
0:15.4	at 617-249-3167 or send us a voicememmo at radio tips at 177milkstreet.com. One more time.
0:27.2	Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website,
0:48.1	177milkstreet.com for recipes, culinary ideas from around the world or our latest cookbooks. Now,
0:55.8	here's this week's show.
1:02.6	This is Milks Street Radio from PRX. I'm your host, Christopher Kimball.
1:06.9	Today, we're chatting with YouTube powerhouse in Korean American home cook,
1:10.4	Mung Chi. Like a modern-day Julia Child, she dives into the from scratch world of Korean cooking
1:16.4	with enthusiasm, skill, and also a hearty appetite. She loves Korean cooking so much that she finds
1:22.4	French cooking tame by comparison. I went to France and the stinky cheese was so delicious,
1:29.8	but three days after I got tired of this, I couldn't swallow anymore. I need something spicy.
1:38.1	I need the kimchi. Also coming up Alex I News wonders if the kitchen of the future will have a
1:43.8	3D printer and we make a savory bread pudding, but first it's my interview with archaeologist and
1:49.1	anthropologist, Geraldine Morrison. Geraldine, welcome to Milks Street. Thank you. It's a pleasure
1:56.1	to be here. So you're an expert on minnowing cooking. So let's start with minnowing culture. This
2:05.3	was a couple thousand years BC. Is that right? That's correct. It was right after the Neolithic period
2:13.2	in Crete and so it started around 2000 BC more or less and ended about 1500 BC. So about 3 to 5,000
2:22.1	years ago more or less. So let's describe or have you describe what it is you dig up. That's a
2:31.4	rather crude way of putting it I guess. No, I think that's correct. You dig stuff out of the ground.
2:36.2	As a result you're able to figure out what people ate and how they cook the food. So how do you
	...

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