Working: How Chef Hooni Kim Brings Korean Staples into U.S. Homes
b'This week, host Karen Han discusses the basics of great Korean food with chef Hooni Kim. In the interview, Hooni starts by explaining how one of his restaurants developed a meal-kit service at the start of the pandemic. Then he discusses his latest venture, the Little Banchan Shop, which will offer packaged Korean side dishes (called Banchan), marinated meats, and other items that customers can incorporate into their home cooked meals.\\xa0\\nAfter the interview Karen and co-host Isaac Butler talk about the importance of trail and error in creative work.\\nIn the exclusive Slate Plus segment, Karen asks Hooni about his cookbook, My Korea: Traditional Flavors, Modern Recipes.\\xa0\\nSend your questions about creativity and any other feedback to working@slate.com or give us a call at (304) 933-9675.\\nPodcast production by Cameron Drews.\\nIf you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get benefits like zero ads on any Slate podcast, bonus episodes of shows like Slow Burn and Big Mood, Little Mood\\u2014and you\\u2019ll be supporting the work we do here on Working. Sign up now at slate.com/workingplus.\\n--\\nLink to Atlassian Work Check\\nLearn more about your ad choices. Visit megaphone.fm/adchoices'