At Camp Bacon, our contributor Simran Sethi spoke to chef Ji Hye Kim about pork traditions in Korean cuisine and the commonalities in foods across cultures. Try Kim’s recipe for makjeok, a precursor to modern day Korean barbecue.
Think warm, sticky bread loaded with swirls of sweet pistachio paste, crunchy nuts and tart cherries. If you’re looking for a brunch option that’s sure to impress, this is your dish. Courtesy of food writer Charlotte Druckman.