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Preview Ep. 5, Banchan: Korean Food Beyond BBQ

While Korean BBQ may get all the attention, restaurant owner Yong Won Jun says that there’s so much more to his culture’s cuisine. For 22 years, loyal diners have been flocking to the beloved Jun Won in Koreatown for a taste of their specialty: braised marinated black cod, with flavorful juices soaking into the daikon radish slices it sits upon. Unifying the fish is the restaurant’s sought-after spread of seasonal banchan (traditional Korean side dishes) that accompany it.

In this episode, the Jun family describes their highs and lows of immigrating to a new country, the resilience of their people, and the sacrifices they’ve had to make in order to survive. In the midst of success, the family has been faced with another challenge as a real estate deal is now forcing them out of the restaurant they’ve called home since 1994. But even in the darkest of times, their strength gives them hope and the will to start over again.

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The Migrant Kitchen 1-Hour Special

Los Angeles’ booming food scene is being shaped by a new generation of chefs. Visit almost any kitchen in Los Angeles and it is likely you will find a migrant chef combining ethnic cuisines with new flavors and techniques. And often within the food, is a story of their migration.

“The politics of migration, the labor economy, all that drama plays out in the restaurants that we go to,” says journalist and author Rubén Martínez

'Mexican'

A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.

'Vietnamese'

Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia's Bryant Ng, Diep Tran of Good Girl Dinette, and Minh Phan of Porridge & Puffs) are hoping to demonstrate that there's so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce.