Eric Kim is a Big Fan of Zombie Vegetables
Food with Mark Bittman · Sweetness and Light
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Show Notes
The New York Times Cooking writer talks to Mark and Kate about what the word "authentic" has come to mean, the beauty of the growth and evolution of Korean food, and making kimchi in small spaces.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/eric-kim-boiled-peanuts
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