Today I am in Astoria, Queens in the home kitchen of Chef Jae Jung. For this episode, I am thrilled to play the role of student as she teaches me how to cook a proper Korean pancake, one that is featured in a new cookbook called A Place at the Table, that highlights the recipes of the nation's top foreign-born chefs in America. Jae moved to New York from Seoul, Korea, at the age of 29 to attend the Culinary Institute of America. For the last 10 years, she has been working nonstop in the nation’s top restaurant kitchens with a pivotal stop in New Orleans -- where she found a lot of culinary similarities with the foods of her native Korea. Until this month, Jae was a sous chef at Cafe Boulud in New York City, and is now taking a well-deserved break from the culinary rat race. I was thrilled she now had the time to show me how to make this quintessential Korean dish and let me snack on her mother’s year-old kimchee. Listen in.
Brought to you by Home Cooking New York, New York City's cooking school for home cooks, since 2002.
FOLLOW JAE: @chefjaejung
RECIPE: Korean Pancakes with Charred Scallion Dipping Sauce
SUBMIT A QUESTION FOR A FUTURE "SIDEBAR" EPISODE @ jennifer@homecookingny.com.
COOKBOOK: Take a peek at Jennifer's cookbook, Six Basic Cooking Techniques: Culinary Essentials for the Home Cook, based on the best-selling class at the cooking school.
Thank you for listening, and do come again!
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