Kimchi Chronicles
(visit website)| Ch. | Title | Description | # | Day | Date | Time | Length | RPT | CC | DVS | AD MD |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 36.3 | The Street Food Chronicles | Marja and Jean-Georges eat street food all over the peninsula, including silkworm larvae, hoddeok, sweet pancakes filled with peanuts and sugar, and Dragon's Beard, a candy made of stretched honey and nuts. At home, Marja makes her version of bindaddeok, her signature take on this simple pancake made of freshly ground mung beans shallow-fried until browned and crisp. WEB LINK |
112 | SU | 05/12/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Street Food Chronicles | Marja and Jean-Georges eat street food all over the peninsula, including silkworm larvae, hoddeok, sweet pancakes filled with peanuts and sugar, and Dragon's Beard, a candy made of stretched honey and nuts. At home, Marja makes her version of bindaddeok, her signature take on this simple pancake made of freshly ground mung beans shallow-fried until browned and crisp. WEB LINK |
112 | TU | 05/14/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Street Food Chronicles | Marja and Jean-Georges eat street food all over the peninsula, including silkworm larvae, hoddeok, sweet pancakes filled with peanuts and sugar, and Dragon's Beard, a candy made of stretched honey and nuts. At home, Marja makes her version of bindaddeok, her signature take on this simple pancake made of freshly ground mung beans shallow-fried until browned and crisp. WEB LINK |
112 | TU | 05/14/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Street Food Chronicles | Marja and Jean-Georges eat street food all over the peninsula, including silkworm larvae, hoddeok, sweet pancakes filled with peanuts and sugar, and Dragon's Beard, a candy made of stretched honey and nuts. At home, Marja makes her version of bindaddeok, her signature take on this simple pancake made of freshly ground mung beans shallow-fried until browned and crisp. WEB LINK |
112 | WE | 05/15/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Kimchi Chronicles Conclude | Marja spends a day with the "Alice Waters of Korea" and learns the authentic way to make kimchi and holiday dishes to celebrate the new year. Marja and Jean-Georges also taste royal court cuisine and Marja visits Sanchon Restaurant in Seoul for a transformative meal of temple cuisine. WEB LINK |
113 | TH | 05/16/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Kimchi Chronicles Conclude | Marja spends a day with the "Alice Waters of Korea" and learns the authentic way to make kimchi and holiday dishes to celebrate the new year. Marja and Jean-Georges also taste royal court cuisine and Marja visits Sanchon Restaurant in Seoul for a transformative meal of temple cuisine. WEB LINK |
113 | TH | 05/16/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Kimchi Chronicles Conclude | Marja spends a day with the "Alice Waters of Korea" and learns the authentic way to make kimchi and holiday dishes to celebrate the new year. Marja and Jean-Georges also taste royal court cuisine and Marja visits Sanchon Restaurant in Seoul for a transformative meal of temple cuisine. WEB LINK |
113 | FR | 05/17/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Kimchi Chronicles Begin | Part food fantasy and part documentary of self-discovery, this series follows acclaimed chef Jean-Georges Vongerichten and his Korean-born wife Marja as they explore and celebrate Korea's cuisine and culture. (1 of 13) WEB LINK |
101 | SU | 05/19/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Kimchi Chronicles Begin | Part food fantasy and part documentary of self-discovery, this series follows acclaimed chef Jean-Georges Vongerichten and his Korean-born wife Marja as they explore and celebrate Korea's cuisine and culture. (1 of 13) WEB LINK |
101 | TU | 05/21/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Kimchi Chronicles Begin | Part food fantasy and part documentary of self-discovery, this series follows acclaimed chef Jean-Georges Vongerichten and his Korean-born wife Marja as they explore and celebrate Korea's cuisine and culture. (1 of 13) WEB LINK |
101 | TU | 05/21/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Kimchi Chronicles Begin | Part food fantasy and part documentary of self-discovery, this series follows acclaimed chef Jean-Georges Vongerichten and his Korean-born wife Marja as they explore and celebrate Korea's cuisine and culture. (1 of 13) WEB LINK |
101 | WE | 05/22/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Rice Chronicles | Rice, the bread and butter of the Korean table, is explored from Busan, Korea's second largest city, all the way to Seoul. Marja and her friend actress Heather Graham, learn about instant rice, tteok (a pasta-like ingredient made of ground rice) and visit Bibigo, a new chain of contemporary restaurants. (2 of 13) WEB LINK |
102 | TH | 05/23/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Rice Chronicles | Rice, the bread and butter of the Korean table, is explored from Busan, Korea's second largest city, all the way to Seoul. Marja and her friend actress Heather Graham, learn about instant rice, tteok (a pasta-like ingredient made of ground rice) and visit Bibigo, a new chain of contemporary restaurants. (2 of 13) WEB LINK |
102 | TH | 05/23/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Rice Chronicles | Rice, the bread and butter of the Korean table, is explored from Busan, Korea's second largest city, all the way to Seoul. Marja and her friend actress Heather Graham, learn about instant rice, tteok (a pasta-like ingredient made of ground rice) and visit Bibigo, a new chain of contemporary restaurants. (2 of 13) WEB LINK |
102 | FR | 05/24/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Jeju Chronicles | Jean-Georges teams up with the "Julia Child" of Jeju Island, a veritable paradise. They shop for ingredients at the sprawling 5-Day Market and return to an authentic folk village where they cook over open fires. Later, Jean-Georges and Marja spend an afternoon in the green rolling hills of the Amore Pacific Tea Gardens with their daughter Chloe. (3 of 13) WEB LINK |
103 | SU | 05/26/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Jeju Chronicles | Jean-Georges teams up with the "Julia Child" of Jeju Island, a veritable paradise. They shop for ingredients at the sprawling 5-Day Market and return to an authentic folk village where they cook over open fires. Later, Jean-Georges and Marja spend an afternoon in the green rolling hills of the Amore Pacific Tea Gardens with their daughter Chloe. (3 of 13) WEB LINK |
103 | TU | 05/28/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Jeju Chronicles | Jean-Georges teams up with the "Julia Child" of Jeju Island, a veritable paradise. They shop for ingredients at the sprawling 5-Day Market and return to an authentic folk village where they cook over open fires. Later, Jean-Georges and Marja spend an afternoon in the green rolling hills of the Amore Pacific Tea Gardens with their daughter Chloe. (3 of 13) WEB LINK |
103 | TU | 05/28/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Jeju Chronicles | Jean-Georges teams up with the "Julia Child" of Jeju Island, a veritable paradise. They shop for ingredients at the sprawling 5-Day Market and return to an authentic folk village where they cook over open fires. Later, Jean-Georges and Marja spend an afternoon in the green rolling hills of the Amore Pacific Tea Gardens with their daughter Chloe. (3 of 13) WEB LINK |
103 | WE | 05/29/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Seafood Chronicles | Jean-Georges visits with the Haenyos of Jeju Island, who free-dive for seafood off the rocky coast. Jean-Georges feasts on fresh sea urchin, a dream breakfast for a world-renowned chef. Then, he enjoys a fortifying seafood stew at Baekrok Haegwon restaurant, a Korean-style bouillabaisse filled with clams and crab. (4 of 13) WEB LINK |
104 | TH | 05/30/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Seafood Chronicles | Jean-Georges visits with the Haenyos of Jeju Island, who free-dive for seafood off the rocky coast. Jean-Georges feasts on fresh sea urchin, a dream breakfast for a world-renowned chef. Then, he enjoys a fortifying seafood stew at Baekrok Haegwon restaurant, a Korean-style bouillabaisse filled with clams and crab. (4 of 13) WEB LINK |
104 | TH | 05/30/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Seafood Chronicles | Jean-Georges visits with the Haenyos of Jeju Island, who free-dive for seafood off the rocky coast. Jean-Georges feasts on fresh sea urchin, a dream breakfast for a world-renowned chef. Then, he enjoys a fortifying seafood stew at Baekrok Haegwon restaurant, a Korean-style bouillabaisse filled with clams and crab. (4 of 13) WEB LINK |
104 | FR | 05/31/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Bean Chronicles | The variety of bean-based dishes in Korean cuisine testifies to Korea's ingenuity and resourcefulness. Marja travels to Chodang to see artisanal tofu made the old-fashioned way--with fresh soybeans and ocean water. Marja then learns about what goes into one of her favorite Korean foods, bindaddeok, a pancake made of freshly ground mung beans. (5 of 13) WEB LINK |
105 | SU | 06/02/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Bean Chronicles | The variety of bean-based dishes in Korean cuisine testifies to Korea's ingenuity and resourcefulness. Marja travels to Chodang to see artisanal tofu made the old-fashioned way--with fresh soybeans and ocean water. Marja then learns about what goes into one of her favorite Korean foods, bindaddeok, a pancake made of freshly ground mung beans. (5 of 13) WEB LINK |
105 | TU | 06/04/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Bean Chronicles | The variety of bean-based dishes in Korean cuisine testifies to Korea's ingenuity and resourcefulness. Marja travels to Chodang to see artisanal tofu made the old-fashioned way--with fresh soybeans and ocean water. Marja then learns about what goes into one of her favorite Korean foods, bindaddeok, a pancake made of freshly ground mung beans. (5 of 13) WEB LINK |
105 | TU | 06/04/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Bean Chronicles | The variety of bean-based dishes in Korean cuisine testifies to Korea's ingenuity and resourcefulness. Marja travels to Chodang to see artisanal tofu made the old-fashioned way--with fresh soybeans and ocean water. Marja then learns about what goes into one of her favorite Korean foods, bindaddeok, a pancake made of freshly ground mung beans. (5 of 13) WEB LINK |
105 | WE | 06/05/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Beef Chronicles | Marja traces the history of beef by tapping into Korea's religious, political and economic evolutions. Later, she samples bulgogi in Andong, the spiritual capital of Korea, at a restaurant that produces thousands of ceramic jars of deonjang, a soybean paste that flavors much of Korean cooking. In New York, Jean-Georges tops an Australian steak with kimchi butter for his neighbor Hugh Jackman and also grills galbi (sliced short ribs). (6 of 13) WEB LINK |
106 | TH | 06/06/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Beef Chronicles | Marja traces the history of beef by tapping into Korea's religious, political and economic evolutions. Later, she samples bulgogi in Andong, the spiritual capital of Korea, at a restaurant that produces thousands of ceramic jars of deonjang, a soybean paste that flavors much of Korean cooking. In New York, Jean-Georges tops an Australian steak with kimchi butter for his neighbor Hugh Jackman and also grills galbi (sliced short ribs). (6 of 13) WEB LINK |
106 | TH | 06/06/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Beef Chronicles | Marja traces the history of beef by tapping into Korea's religious, political and economic evolutions. Later, she samples bulgogi in Andong, the spiritual capital of Korea, at a restaurant that produces thousands of ceramic jars of deonjang, a soybean paste that flavors much of Korean cooking. In New York, Jean-Georges tops an Australian steak with kimchi butter for his neighbor Hugh Jackman and also grills galbi (sliced short ribs). (6 of 13) WEB LINK |
106 | FR | 06/07/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Fish Chronicles | A peninsula surrounded on three sides by water, Korea is a haven for fish lovers. Marja visits Sokcho, to see the gigantic octopus come ashore in Daepo Port. In Busan, the world's fifth-largest port city, Marja and Heather Graham sit down for a meal in the fish market, an experience only rivaled by Jean-Georges' three-course seafood breakfast inside of Noryangjin, Seoul's bustling fish market.(7 of 13) WEB LINK |
107 | SU | 06/09/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Fish Chronicles | A peninsula surrounded on three sides by water, Korea is a haven for fish lovers. Marja visits Sokcho, to see the gigantic octopus come ashore in Daepo Port. In Busan, the world's fifth-largest port city, Marja and Heather Graham sit down for a meal in the fish market, an experience only rivaled by Jean-Georges' three-course seafood breakfast inside of Noryangjin, Seoul's bustling fish market.(7 of 13) WEB LINK |
107 | TU | 06/11/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Fish Chronicles | A peninsula surrounded on three sides by water, Korea is a haven for fish lovers. Marja visits Sokcho, to see the gigantic octopus come ashore in Daepo Port. In Busan, the world's fifth-largest port city, Marja and Heather Graham sit down for a meal in the fish market, an experience only rivaled by Jean-Georges' three-course seafood breakfast inside of Noryangjin, Seoul's bustling fish market.(7 of 13) WEB LINK |
107 | TU | 06/11/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Fish Chronicles | A peninsula surrounded on three sides by water, Korea is a haven for fish lovers. Marja visits Sokcho, to see the gigantic octopus come ashore in Daepo Port. In Busan, the world's fifth-largest port city, Marja and Heather Graham sit down for a meal in the fish market, an experience only rivaled by Jean-Georges' three-course seafood breakfast inside of Noryangjin, Seoul's bustling fish market.(7 of 13) WEB LINK |
107 | WE | 06/12/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Seoul Food Chronicles | Marja and Jean-Georges highlight the best of South Korea's innovative capital city--from royal court cuisine to late-night drinks and snacks consumed exclusively in pop-up tents. They also share their favorite historic temples and palaces, enjoy the striking fashion and even take a spin in an amusement park. (8 of 13) WEB LINK |
108 | TH | 06/13/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Seoul Food Chronicles | Marja and Jean-Georges highlight the best of South Korea's innovative capital city--from royal court cuisine to late-night drinks and snacks consumed exclusively in pop-up tents. They also share their favorite historic temples and palaces, enjoy the striking fashion and even take a spin in an amusement park. (8 of 13) WEB LINK |
108 | TH | 06/13/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Seoul Food Chronicles | Marja and Jean-Georges highlight the best of South Korea's innovative capital city--from royal court cuisine to late-night drinks and snacks consumed exclusively in pop-up tents. They also share their favorite historic temples and palaces, enjoy the striking fashion and even take a spin in an amusement park. (8 of 13) WEB LINK |
108 | FR | 06/14/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Chicken Chronicles | Beginning in Andong, the spiritual capital of Korea, Marja participates in the area's festive masked dance ritual and learns about the local salted mackerel. Along Chicken Alley, she samples tons of the spicy stir-fry made with chicken, noodles and vegetables. Next Marja hits up Chuncheon for dakgalbi, their famous chicken dish flavored with gochujang, the red pepper paste that informs nearly every Korean dish. WEB LINK |
109 | SU | 06/16/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Chicken Chronicles | Beginning in Andong, the spiritual capital of Korea, Marja participates in the area's festive masked dance ritual and learns about the local salted mackerel. Along Chicken Alley, she samples tons of the spicy stir-fry made with chicken, noodles and vegetables. Next Marja hits up Chuncheon for dakgalbi, their famous chicken dish flavored with gochujang, the red pepper paste that informs nearly every Korean dish. WEB LINK |
109 | TU | 06/18/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Chicken Chronicles | Beginning in Andong, the spiritual capital of Korea, Marja participates in the area's festive masked dance ritual and learns about the local salted mackerel. Along Chicken Alley, she samples tons of the spicy stir-fry made with chicken, noodles and vegetables. Next Marja hits up Chuncheon for dakgalbi, their famous chicken dish flavored with gochujang, the red pepper paste that informs nearly every Korean dish. WEB LINK |
109 | TU | 06/18/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Chicken Chronicles | Beginning in Andong, the spiritual capital of Korea, Marja participates in the area's festive masked dance ritual and learns about the local salted mackerel. Along Chicken Alley, she samples tons of the spicy stir-fry made with chicken, noodles and vegetables. Next Marja hits up Chuncheon for dakgalbi, their famous chicken dish flavored with gochujang, the red pepper paste that informs nearly every Korean dish. WEB LINK |
109 | WE | 06/19/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Noodle and Dumpling Chronicles | A restaurant in Seoul is visited, known for its nenngymyun, an unusual dish of elastic buckwheat noodles served with ice-cold beef broth. Marja also visits a spot known for the best kalgooksu, or hand-cut noodles, and another beloved restaurant famous for its hefty portions of mandoo (dumplings) . At home in New York, Marja prepares jajangmyeon her favorite comfort food of chewy noodles with savory black bean sauce. (10 of 13) WEB LINK |
110 | TH | 06/20/13 | 06:00am | 00:26:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Noodle and Dumpling Chronicles | A restaurant in Seoul is visited, known for its nenngymyun, an unusual dish of elastic buckwheat noodles served with ice-cold beef broth. Marja also visits a spot known for the best kalgooksu, or hand-cut noodles, and another beloved restaurant famous for its hefty portions of mandoo (dumplings) . At home in New York, Marja prepares jajangmyeon her favorite comfort food of chewy noodles with savory black bean sauce. (10 of 13) WEB LINK |
110 | TH | 06/20/13 | NOON | 00:26:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Noodle and Dumpling Chronicles | A restaurant in Seoul is visited, known for its nenngymyun, an unusual dish of elastic buckwheat noodles served with ice-cold beef broth. Marja also visits a spot known for the best kalgooksu, or hand-cut noodles, and another beloved restaurant famous for its hefty portions of mandoo (dumplings) . At home in New York, Marja prepares jajangmyeon her favorite comfort food of chewy noodles with savory black bean sauce. (10 of 13) WEB LINK |
110 | FR | 06/21/13 | 12:00am | 00:26:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Pork Chronicles | Koreans love their pork full of fat--and flavor. Marja and her friends eat classic pork barbeque at Heukdonga restaurant in Seoul. They also stop by Songgane Gamjatang, where Seoul's taxi drivers convene for pork bone soup and the grand pork dish known as bo ssam. WEB LINK |
111 | SU | 06/23/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Pork Chronicles | Koreans love their pork full of fat--and flavor. Marja and her friends eat classic pork barbeque at Heukdonga restaurant in Seoul. They also stop by Songgane Gamjatang, where Seoul's taxi drivers convene for pork bone soup and the grand pork dish known as bo ssam. WEB LINK |
111 | TU | 06/25/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Pork Chronicles | Koreans love their pork full of fat--and flavor. Marja and her friends eat classic pork barbeque at Heukdonga restaurant in Seoul. They also stop by Songgane Gamjatang, where Seoul's taxi drivers convene for pork bone soup and the grand pork dish known as bo ssam. WEB LINK |
111 | TU | 06/25/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Pork Chronicles | Koreans love their pork full of fat--and flavor. Marja and her friends eat classic pork barbeque at Heukdonga restaurant in Seoul. They also stop by Songgane Gamjatang, where Seoul's taxi drivers convene for pork bone soup and the grand pork dish known as bo ssam. WEB LINK |
111 | WE | 06/26/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Street Food Chronicles | Marja and Jean-Georges eat street food all over the peninsula, including silkworm larvae, hoddeok, sweet pancakes filled with peanuts and sugar, and Dragon's Beard, a candy made of stretched honey and nuts. At home, Marja makes her version of bindaddeok, her signature take on this simple pancake made of freshly ground mung beans shallow-fried until browned and crisp. WEB LINK |
112 | TH | 06/27/13 | 06:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Street Food Chronicles | Marja and Jean-Georges eat street food all over the peninsula, including silkworm larvae, hoddeok, sweet pancakes filled with peanuts and sugar, and Dragon's Beard, a candy made of stretched honey and nuts. At home, Marja makes her version of bindaddeok, her signature take on this simple pancake made of freshly ground mung beans shallow-fried until browned and crisp. WEB LINK |
112 | TH | 06/27/13 | NOON | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Street Food Chronicles | Marja and Jean-Georges eat street food all over the peninsula, including silkworm larvae, hoddeok, sweet pancakes filled with peanuts and sugar, and Dragon's Beard, a candy made of stretched honey and nuts. At home, Marja makes her version of bindaddeok, her signature take on this simple pancake made of freshly ground mung beans shallow-fried until browned and crisp. WEB LINK |
112 | FR | 06/28/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |
| 36.3 | The Kimchi Chronicles Conclude | Marja spends a day with the "Alice Waters of Korea" and learns the authentic way to make kimchi and holiday dishes to celebrate the new year. Marja and Jean-Georges also taste royal court cuisine and Marja visits Sanchon Restaurant in Seoul for a transformative meal of temple cuisine. WEB LINK |
113 | SU | 06/30/13 | 12:00am | 00:27:46 | (RPT) | (CC) | (DVS) | ST |