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Every neighborhood in Korea, small, large, big cities, countryside, they have punch-and-stores nearby.

And I just thought, you know, this city, this place that I live in, has so many Korean restaurants, punch-and-stores should be next.

Welcome back to Working. I'm your host, Isaac Butler.

And I'm your other host, Karen Han.

Karen, who was that we heard at the top of this episode?

That was Chef Huni Kim, the first Michelin-star chef in Korean cuisine, the force behind the New York restaurant Donji, author of the cookbook My Korea.

And as of this taping, the proprietor of the little punch-and-shop in Long Island City.

Wow, so what made you want to talk to Chef Huni this week?

I'm just a huge fan of his cooking.

I went to both Tanji and his recently-closed restaurant, Han Jun, several times when I was living in New York.

Like I took my mom there, I took my partner there, and I own and cook from his cookbook as well.

I love his food.

You're just a super fan.

Yeah.

That's great. And I understand our plus members get a little something extra on their plates this week.

Yeah, so for Slate Plus, I talked to Chef Huni about his experience at culinary school and in other restaurants,

kitchen and learning about the value of good ingredients and cooking for family versus for profit from Korean mothers,

...