Korean Flavors

A wide range of Korean flavors can be found across the DMV. In this episode, Seth heads to Annandale, VA, the heart of the local Korean community, to try haemul pajeon, a seafood scallion pancake, at Gom Ba Woo, followed by a visit to Sō Korean BBQ in Centreville, VA for galbi, soy marinated short ribs. He finishes up at Seoul Food DC in Takoma Park, MD, to sample a vegan “Korean fried chicken.”

Seth Tillman heads to Sō Korean BBQ where owner Sylvia Cho showcases their signature dish, galbi, which is short ribs marinated in a soy garlic marinade. Chef Choi showcases the technical skill of butchering the short ribs while Sylvia reveals the secret recipe for the marinade that includes fruit items to tenderize the meat and provide umami flavor.

Seth Tillman heads to Seoul Food DC, which specializes in vegan Korean food in Takoma Park, MD and meets Chef/Owner Anna Goree. Anna showcases her unique twist on Korean Fried Chicken, using plant-based ingredients like tofu. She reveals the secret to achieving a meat-like consistency by freezing the tofu, resulting in a distinct texture. To complete the dish, Anna prepares a gochujang glaze.

Seth Tillman heads to Gom Ba Woo, an exceptional Korean restaurant in Annandale, Virginia. Chef Myung-Suk Lee shows Seth how to make a seafood scallion pancake, a quintessential Korean food, which combines eggs, three types of flour, vibrant vegetables, abundance of fresh scallions and an assortment of seafood to craft a pancake that is as visually appealing as it is flavorful.