This Saturday on Good Food, Evan talks to Debbie Lee about her new cookbook Seoultown Kitchen, and then they go on a field trip to Galleria Market in Koreatown for a how-to lesson on shopping at a Korean Grocery store.

In this outtake, Debbie describes how Bibimbap has evolved from a mixed grain and vegetable dish to the white rice, beef and fried egg Bibimbap we all know today.

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