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This is anthony bourdain, cnn. good night. [ speaking in a foreign language ] notice the totally blissed-out happy look on my face. observe the bowl with nothing left but fiery remnants. behold the magnificence that is this dish. that s enough, enough. that s good. geez. oh, man. that s going to go straight to my hips. yes? yes. okay, okay. ....
anthony: no more hipster jokes. it s low-hanging fruit, and one can no longer argue against the steady creep of their foodie sensibilities. artisanal cheeses? yes, right over there. handmade charcuterie? yes, there. thin-crust pizza, a very respectable paella. yes, yes, and yes. it s official. they re here and they aren t going anywhere. i like the idea of a burger for breakfast. there s something a little perverse about that. throw in a crowd of much more racially diverse hungry people and you might think you re in brooklyn. surely, this is not a bad thing. this is neighbourgood s market in the braamfontein precinct of johannesburg. my dining companion, city press arts and features ....
Direct transplant from korea? roy choi: it became what we re about to have here in l.a. anthony: interesting. roy choi: they re different because of the ingredients we couldn t find. anthony: right. roy choi: but never thinking about pleasing the american palate, just to make ourselves happy. anthony: soondubu is the thing to get. a fiery, tongue-searing, ass-burning tofu soup that ll make you forget every bad thing you ever thought about tofu. a spicy, spicy red broth and tofu are the base. we re, we re talking soft tofu here, with the texture of, like, burrata. from there, you got a handful of variations. but the most common is with kimchi and a bit of everything. beef, oysters, mussels, clams. oh, and tableside? they crack an egg in there. wow. right in there. cool. that looks completely awesome. well, we, we better wait for this to cool, i m guessing? [ laughter ] roy choi: yeah. anthony: so, how do we eat this? we just spoon it over rice? roy choi: uh, yeah, yeah ....
translator: you want the recipe about this? anthony: i got the recipe now. anthony: it s everything mama warned you about. and it s got it all, baby. and when the music s over, your life will have changed forever. choi: one, two, three. anthony: okay. anthony: oh easy, okay. choi: okay. kimchi, tony, you go frank, meat. anthony: oh, yes! choi: both, okay? anthony: yeah! choi: okay, okay, okay. anthony: dating back to famine years of the korean war, scrounging and scavenging from american military bases, it s, in fact, a classic example of necessity being the mother of deliciousness. hot dogs, canned baked beans, spam, instant noodles. put together with the ever-present gochujang and kimchi. ....
marc: even koreans really don t eat this all the time. but i guess this country makes you feel like if you can t eat this, then you re not korean! kind of thing. anthony: where were you born? marc: i was born in new york. anthony: you were born in new york? marc: yes. anthony: and were there til marc: til roughly twenty-one. i grew up on the streets, grew up in new york city. it was automatically, you re a chink. wait a minute chink is, isn t that supposed to be chinese? i m korean. and that s where the whole number one korean comes from. hey, i m korean and i m proud to be korean. anthony: marc is what s called gyopo. meaning korean who s lived abroad. as things get better and brighter over here, more and more people are, like marc, moving back home for the ever more numerous opportunities. marc: when i came here, it just felt right for me. i was like, i m here! these are my people! it s like, this is what i ve been missing! but i was considered n ....