Culinary Competition and Korean Cuisine

This chapter explores the dynamics of a competitive cooking show set in Korea, where participants navigate challenges while selecting unique ingredients like aged kimchi. The speakers share their humorous experiences preparing in unconventional settings and address the complexities of judging and authenticity in cooking competitions. Additionally, they discuss the launch of a nonprofit restaurant focused on sustainability and the evolution of Korean cuisine in America, intertwined with anecdotes about bourbon's role in cooking.