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You are failing in your duties as a younger sister. nari: i m sorry, i m sorry. gunbae? anthony: well you don t have to drink it immediately do you? face plant in that thing. nari: koreans, they just want each other to drink as much as possible. peer pressure drinking. anthony: right. nari: it s kind of a big deal. may i, uh, have another glass please? anthony: korean drinking etiquette 101, you never pour your own drink. younger pours for the older and you never drink alone. anthony: how come all the korean guys are so tormented? they re all carrying around some unseen weight. nari: every single korean person is born with this thing called han. which is a deep sorrow and anger. it has nothing to do with upbringing. anthony: right. nari: i mean literally as your born anthony: it s genetic. nari: yeah, it s genetic. it s in our blood. anthony: han, my favorite korean word. ....
get the out of my soup and make me a sweater. 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 ....
This is, for me, one of the most exciting things about korean food, actually, is the banchan, yeah. nari: banchan? yeah. doesn t that just make you want to drink more soju? anthony: is that a hint or something? [ laughter ] nari: oh no, no, no, no, no. anthony: oh yeah, yeah, right. nari: i know, the formality of it all. anthony: and appetizers? yes, i remember these guys. anthony: oh, our old friend. again. nari: this looks familiar. anthony: it s bringing back memories. oh here we go. nari: so this is called maeuntang, which literally translates to spicy stew. anthony: i need it to burn. nari: and it has everything under the sun, seafood-wise. you can find crab. you can find all different kinds of fish. anthony: fishermen stews all over the world. nari: exactly. this bowl, for me, that s the perfect example of koreans in general. we love being together in a space huddled around a bubbling pot of something. anthony: what can i tell you? oh, this is good. ....
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There are the cookbooks. i have written nine. how many books do you have in print? i don t know, well over 10 million. and the show on the food network that she has been doing for 14 years. how does this look? it is really like a vegetable stew. i would say dinner is served. which is why the place was packed at an appearance in washington last fall. you might want to do a french apple tart, and i have an idea of the flavor, the texture and the scale and everything about it, and then i keep make it until i get it absolutely right, and sometimes ki do it on five tries and sometimes it is 25 tries. that is her goal, to create meals that look the same on her table as your co cookbook. you can make something simple and have the same amount of fun. how do you make it simpler or more fun? i try to do three things for dinner, one in the oven and one on the cooktop and one made in advance, so it is kind of not a balancing act, but it is a ....