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. joshua: yeah, but 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. anthony: galbi, short ri
cosme: yeah, for three years in a row. anthony: nice. anthony: both are fantastic, but tonight we re eating korean. 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 shunned 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. joshua:
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. joshua: yeah, but 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 kn
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. joshua: yeah, but 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 res