Exploring the Unique Flavor of Akabanga and Culinary Changes

David Joonwoo Yun has a great story to tell. As one of the partners of New York City Korean restaurants C as in Charlie and Kisa, he’s been at the center of Korean cooking in NYC for a minute. But how did he get here? And how did he and his partners eventually redefine Korean cooking one banchan at a time? We dig into his great story in this terrific episode.

Also on the show we have a great conversation with journalist Mehr Singh, who speaks about her recent TASTE reporting digging into Gen Z cheesemakers. We also talk about her career, and some memorable stories.

Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you. 

MORE KOREAN FOOD EPISODES:

• This Is TASTE 391: Koreaword with Koreaworld with Cote and Coqodaq’s Simon Kim [Apple]
• This Is TASTE 390: Koreaworld with Eater LA Editor Matthew Kang [Apple]
• This Is TASTE 388: Koreaworld with Doshi's Susan Kim [Apple]

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