gamjatang, pork neck bone soup with rice cakes, pork belly, kimchi, and spicy radish, and kimchi and oysters. >> joshua: so this dish right here the gamjatang was the dish that i'd buy three years ago. it literally transplanted me back to korea. >> anthony: yeah, but how old were you when you left? >> joshua: i came to america at six. >> anthony: were you raised observant jew? >> joshua: orthodox. >> anthony: you were raised orthodox. you still with the program? >> joshua: no not at all. i'm eating pork right now. >> anthony: that's tough, i mean because koreans are pork crazy. >> joshua: korean food, but i didn't have much of it growing up at all. in fact kimchi was like shun from our household because it stunk up the whole house. >> anthony: well it's just not kosher too. >> joshua: and it's not kosher either so they -- >> anthony: with the shell fish in there. >> jhua: yeah,ut now i still make korean style ramen, and now i have the matzah ball ramen. being raised jewish i can't help it. i think as cooks we always go gravitate towards to what our dna is. >> anthony: so when are you opening a korean restaurant? >> joshua: i don't know anything about korean food. i just know i like it, i gravitate towards those flavors.