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anthony: pretty much any korean you meet anywhere, you can take it for granted they like food. that they re passionate about food, particularly their food, which of all the immigrant cuisines has probably been messed with the least. unlike many other new arrivals, koreans seem to have been the most unwilling to accommodate western tastes. maybe that s why it took us so much time to love the stuff. beverly tofu house, like so many of k-town s finer establishments, is tucked away in the corner of a strip mall. roy choi: this is one of my favorite spots. this is where i ve been coming for almost 20 years. this is a soup that s just, like, it s kind of korean, but it s really more l.a., and so anthony: so this is not a ....
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 ....
Fantasized about what it would be like living abroad in old europe, surrounded by crusader castles, delicious food, another language, another culture. what would that alternate life, that road not taken, be like? my longtime friend and cameraman from maine, zack zamboni, is finding out. so where are we going? zack: uh, right here, one of these tables, which maybe we want to do like this with. see? how often do you get to go out with somebody that can properly block the table? anthony: misery is what it is. zack: oh, boy. gracias. waiter: ah. anthony: ah, yes, of course. snails in an almond sauce, about as traditional and as delicious as it gets. that s a plateful of perfect happiness. zack: good tapa, huh? anthony: that s right, tapas come from here. and this is still one of the few places in spain where they re free. all you have to do is keep drinking. zack: you can sit here all ....
Come to a place like this a week? would you come every day? after work? if you want. what s good to eat here? i d like to recommend the soup of death. it s a soup, but the main ingredient in that is silk worms. okay. that okay? yeah, sure. oh. nice? oh, yeah. eating bugs, that is so last network. how do you like the soup? the soup is awesome. i m going to go home and have benisans tonight. in the old days, they didn t have the soup. they just oiled it. they put it in like these little paper cups and ate it like an hors d oevre. get the [ muted ] out of my soup and make me a sweater. even koreans 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. ....
i know the formality of it all. the appetizers, yes, i remember these guys. our old friend. this looks familiar. bringing back memories. here we go. so this is spicy stew. i need it to burn. it has everything under the sun seafood wise. you can find crab. you can find all different kinds of fish. fishermen stews all over the world. 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. what can i tell you? oh, this is good. you are failing in your duties as a young assistant. i m sorry, i m sorry. we don t have to drink it immediately, do we? face planting. ....