Spicy Red Paste News Today

starving. im carlton mccoy, raised in inner city d.c., educated in kitchens around the globe. these days i make a living as a master sommelier. im a nomad, driving to move in and out of different cultures, different worlds. i celebrate diversity by embracing what makes us both unique and the same. after all, we carry our travels with us to our next destination. thats what life is all about. lets do this. ♪ >> south korea. like most people, im starting out in seoul, an international m...

Fermented soybeans. theres one similar to japanese miso but more complex. another, a thick, red, spicy red paste and one that is darker and little sweet. for the most special ones, it will be at least four years until these are ready. >> this is the 2016 vintage. so this is very well balanced. >> that looks pretty gnarly, im going to be honest with you. that looks rough. that has a lot of personality, you know what im saying? im used to having the process, you know, in the jar. that was a big pi...