On this weeks episode of The Main Course, we meet Alexes McLaughlin and Phillip Gilmour, the new guest hosts filling in for Patrick Martins while hes away. Kicking off the show getting to know each other on air, they discuss personal questions and even delve into embarrassing histories before welcoming their first guest, Korean food expert and kimchi artisan, Mark Hurst. Mark is a local Brooklyn musician, who grew up moving between Kansas, Korea and Japan. He learned the techniques of Korean cooking early on, while spending summers with his Grandmother in rural Korea, and spent his early childhood traveling throughout Asia with his father, G. Cameron Hurst III, Professor of Medieval Japanese History at the University of Pennsylvania. Tune in to hear the discussion on Korean cuisine, culture and traditions along with examining regional differences. Learn more about Marks local kimchi operation here and listen to his latest musical project here. This program was brought to you by The International Culinary Center. Kimchi is a traditional Korean dish that is predominately made with hot chili peppers and Napa cabbages... its usually then pickled and stored away for months.. and, its delicious! [25:00] Its [kimchi] is used both as a condiment and an ingredient. You can eat it on the side with anything but theres also several different varieties of Korean dishes that use kimchi as an ingredient in it, like soup stock. [27:18] --Mark Hurst on The Main Course
On this week’s episode of The Main Course, we meet Alexes McLaughlin and Phillip Gilmour, the new guest hosts filling in for Patrick Martins while he’s away. Kicking off the show getting to know each other on air, they discuss personal questions and even delve into embarrassing histories before welcoming their first guest, Korean food expert and kimchi artisan, Mark Hurst. Mark is a local Brooklyn musician, who grew up moving between Kansas, Korea and Japan. He learned the techniques of Korean cooking early on, while spending summers with his Grandmother in rural Korea, and spent his early childhood traveling throughout Asia with his father, G. Cameron Hurst III, Professor of Medieval Japanese History at the University of Pennsylvania. Tune in to hear the discussion on Korean cuisine, culture and traditions along with examining regional differences. Learn more about Mark’s local kimchi operation here and listen to his latest musical project here. This program was brought to you by The International Culinary Center.
“It’s [kimchi] is used both as a condiment and an ingredient. You can eat it on the side with anything but there’s also several different varieties of Korean dishes that use kimchi as an ingredient in it, like soup stock.” [27:18]
—Mark Hurst on The Main Course