You know? hey, what s that? what are you eating? and every time i heard that i was like, wow, am i, like, am i different? and also one day my mom says, we re going back to okinawa on a family trip. i was 17 years old. anthony: and you d never been up to that point? kenny: no, but when i got off the plane, i don t know what it was, it was, like, i m here. this is my home. being able to connect with my heritage i felt something. i was like, wow, i belong here. anthony: how about the food? what was in that refrigerator? because i know a lot of kids, who grew up with that same sort of, uh, uncertainty when they brought their friends home from school to their house and opened their refrigerator. you know if kimchi or cabbage or fish sauce. they were aware of it when they visited their friends, and they were acutely uncomfortable with it when their friends came over. man, have things changed as far as attitudes. i mean, pretty much the engine of the new american cuisine are
Daesang is speeding up its overseas food business expansion as it tries to generate more income outside Korea amid intensifying competition at home, according to company officials, Friday. After opening a large-scale kimchi manufacturing plant in the United States in March, it recently started promoting the Korean traditional side dish on a Times Square billboard in New York starting from Oct. 10. The company said it spent some 1 billion won ($700,084) on the advertisement and it will be screened a total of 6,720 times through Nov. 6.
okay. and these soft rice cakes too. okay. okay? kimchi. tony, you go frank. yes. mm! both, okay? yeah. 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. it became an enduring and deeply loved classic. baked beans. like i used to say to my first girlfriend, how could something so wrong be so right? one, two. one more. tony, you re so good! alright. we did that right. [ speaking non-english ] no, no, no.
Which is a deep sorrow and anger. it has nothing to do with upbringing. i mean, literally as your born it s genetic. yeah, it s genetic. it s in our blood. han, my favorite korean word. it has many implied and specific meanings but, generally speaking, it s a mixture of endurance, yearning, sorrow, regret, bitterness, spite, hatred, and a grim determination to bide your time until revenge can at last be exacted. i know, i know. revenge is a very, very sweet-tasting thing for koreans, you know? because there s been so much wrong that s happened to us. what about little timmy mcmasters who made fun of you in second grade for bringing kimchi to school? he laughed at you and said it smelled like garbage. is there vengeance coming their way? my greatest vengeance would be that those people think about that time that they made fun of me. i want them to actually love korean food now.
Left but fiery remnants. behold, the magnificence that is budae jjigae . [ speaking non-english n oh, okay, that s enough, enough. that s good. have some rice cakes. whoa, geez. kimchi. oh, man. onions, which are good for your health. oh, it s gonna go straight to my hips. you have to eat it all or you can t go home. no house, no house. finish, finish. yes? uh, yes. [ laughs ] okay, thank you. this is a magical dish. wow.