117: Jonathan Kung
Today, we have a really fun conversation with Jonathan Kung, a Detroit-based chef and TikTok creator we’ve fallen hard for over the past couple years. We wanted to reach out to Jonathan to talk a little bit about TikTok, but also to get to know a bit about his history with Chinese home cooking and with working and living in one of America’s great food cities: Detroit. We talk about the bounty of Michigan agriculture, which can be a chef’s secret weapon. We also discuss the cookbook he’s writing, the ownership of kimchi, and how Jonathan wrote a recipe that he calls a “solidarity dish,” which merges kimchi jjigae and mapo tofu. What? It’s such a great story. Please get to know this rising star in food! More from Jonathan Kung:I Have COVID So I Made Garlic Soup [YouTube]Jonathan Kung’s Guide to Making Dumplings Blow Up on TikTok [Interview]Kung Food Market Studio [official]@chefJonKung [TikTok]
This Is TASTE · Aliza Abarbanel & Matt Rodbard
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Show Notes
Today, we have a really fun conversation with Jonathan Kung, a Detroit-based chef and TikTok creator we’ve fallen hard for over the past couple years. We wanted to reach out to Jonathan to talk a little bit about TikTok, but also to get to know a bit about his history with Chinese home cooking and with working and living in one of America’s great food cities: Detroit. We talk about the bounty of Michigan agriculture, which can be a chef’s secret weapon. We also discuss the cookbook he’s writing, the ownership of kimchi, and how Jonathan wrote a recipe that he calls a “solidarity dish,” which merges kimchi jjigae and mapo tofu. What? It’s such a great story. Please get to know this rising star in food!
More from Jonathan Kung:
- I Have COVID So I Made Garlic Soup [YouTube]
- Jonathan Kung’s Guide to Making Dumplings Blow Up on TikTok [Interview]
- Kung Food Market Studio [official]
- @chefJonKung [TikTok]
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