MUNCHIES. Food by VICE. A channel dedicated to food and its global purpose. We chronicle the global culinary experience with diverse voices that include and come from: chefs and home cooks, makers and consumers, the politics and policies of food, "front" and "back of house" restaurant life, old wives' tales, innovative news, and culturally significant indicators in our modern world.
I grew up in Korea in the 70's and 80's and moved to the US and I take a bit of offense to this video, it seems like its selective history. I've never heard of budaejiggae till it got really popular in Korea about 10 years ago and became a food fad. It may have existed in a few places but most of Korea it was not widely known. We always made Kimchijiggae with Spam, canned mackerel and such but never called it budaejigge. Also, for a period of about 5-10 years during and after the Korean War, there was literally no food in Korea, let alone the ingredients to make budaejiggae. There was mass malnutrition and sporadic famine. My parents and grandparents talk about eating flour and water porridge, when they had food... barks of trees, grasses and greens and roots they collected in the mountains.
I keep coming back to this video because Lucas is so knowledgeable and I always forget what goes into the soup. A logical and concise knowledge drop with a bonus recipe. Thanks man
F*** off. Be glad that people want to eat food from your culture at all. They just want to enjoy the food that they thought tasted good that came from where you're from. They can eat it however the f*** they want
$4usd/portion. each one is about half kg of potatoes. he said he sells 1000kg a day. that's 2000 portions. he's raking in $8kusd/day on avg and about 40kusd/week? is this for real? this guy is ballin'
Well done - thanks for the clear steps, good camera work and instructions. Also - one of the few chefs that I've seen in a video handle raw meat and not cross-contaminate the space. I will be watching more of your videos.
