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I love that you both immediately recognize this. roy kim: this is the roast gui. this is what we re known it s thinly sliced rib-eye, marbled rib-eye. anthony: oh, it s beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. roy choi: for us koreans, it s kind of funny that barbecue has become the gateway to our food, though. anthony: hey, it could be worse, i mean roy choi: it could be worse, yeah. anthony: at least it s delicious. roy choi: it s delicious and we re like, okay, this is the, this is the portal. we re cool with that. anthony: then there s kimchi bulgogi bokkeumbap. basically kimchi fried rice. but it fries into the pan like paella. so many great rice dishes where that outer layer of crispy stuff is just the best. roy choi: the tableside cooking, i think people overlook that a lot. you know, this is like crepes suzette, filleting a dover sole. anthony: oh man, that s just ridiculously delici ....
This is what we re known it s thinly sliced rib-eye, marbled rib-eye. anthony: oh, it s beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. roy choi: for us koreans, it s kind of funny that barbecue has become the gateway to our food, though. anthony: hey, it could be roy choi: it could be worse, yeah. anthony: at least it s delicious. roy choi: it s delicious and we re like, okay, this is the, this is the portal. we re cool with that. anthony: then there s kimchi bulgogi bokkeumbap. basically kimchi fried rice. but it fries into the pan like paella. so many great rice dishes where that outer layer of crispy stuff is just the best. roy choi: the tableside cooking, i think people overlook that a lot. you know, this is like crepes suzette, filleting a dover sole. anthony: oh man, that s just ridiculously delicious. will you be doing this in 20 years? roy kim: it won t change. if we did change tonight, i wo ....
This is what we re known it s thinly sliced rib-eye, marbled rib-eye. anthony: oh, it s beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. roy choi: for us koreans, it s kind of funny that barbecue has become the gateway to our food, though. anthony: hey, it could be worse, i mean roy choi: it could be worse, yeah. anthony: at least it s delicious. roy choi: it s delicious and we re like, okay, this is the, this is the portal. we re cool with that. anthony: then there s kimchi bulgogi bokkeumbap. basically kimchi fried rice. but it fries into the pan like paella. so many great rice dishes where that outer layer of crispy stuff is just the best. roy choi: the tableside cooking, i think people overlook that a lot. you know, this is like crepes suzette, filleting a dover sole. anthony: oh man, that s just ridiculously delicious. will you be doing this in 20 years? roy kim: it won t change. if we did chan ....
Ask for an investigation. so we all felt threatened there and we re all concerned about it. but there was very little else we could do except be aware. and in criminal coverage in you know, lawyers go through this. judges go through this. journalists go through this. people who are covered are often not happy with the way it goes. does this change how you think about how we should cover things and in terms of how we should be securing the newsrooms or do you think this is one off and unusual? you know, the mission doesn t change. our job is to go out there and report no matter what the threat. no matter what the repercussions or the consequences. that mission will never change. it won t change for the capital today. but i think we have to be aware of our surroundings be you have to understand this is a small newspaper. now 55 people strong. it s not like a metropolitan newspaper in which you can go in today and you ll face all sorts of security guards. i mean, it s sort of imprac ....
anthony: korean parents? well, let s just say they veer towards the strict. moms and dads were not, shall we say, conflicted about corporal punishment. i love that you both immediately recognize this. roy kim: this is the roast gui. this is what we re known it s thinly sliced rib-eye, marbled rib-eye. anthony: oh, it s beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. roy choi: for us koreans, it s kind of funny that barbecue has become the gateway to our food, though. anthony: hey, it could be worse, i mean roy choi: it could be worse, yeah. anthony: at least it s delicious. roy choi: it s delicious and we re like, okay, this is the, this is the portal. we re cool with that. anthony: then there s kimchi bulgogi bokkeumbap. basically kimchi fried rice. but it fries into the pan like paella. so many great rice dishes where that outer layer of crispy stuff is just the best. roy choi: the tableside cook ....