Ep 11. The Pork Chronicles

In Season 1, Episode 11 of Kimchi Chronicles, titled "The Pork Chronicles," the show explores the different ways that Koreans enjoy pork. Host Marja Vongerichten travels across South Korea to learn about the various pork dishes that are popular in different regions.

The episode begins with Marja visiting a local pig farm in Jeonju, where she learns about the high-quality pork that is produced in the area. She observes the pigs living freely and happily on the farm, and notes that the farm's focus on humane treatment and quality feed ultimately leads to better pork.

Next, Marja travels to a busy street market in Seoul, where she samples a popular street food known as "bossam." Bossam is a dish made of boiled pork belly, which is then sliced and served with various accompaniments such as kimchi and radishes. Marja notes the rich flavor and texture of the pork belly, and learns that bossam is often enjoyed as a way to celebrate special occasions.

In Busan, Marja meets with a local chef who shows her how to make "dwaeji gukbap," a hearty pork and rice soup that is popular in the region. The chef explains that dwaeji gukbap is a simple dish, made with just a few ingredients, but that the quality of the pork used in the dish is key to its success. Marja tries her hand at making the dish and notes how satisfying it is.

In Andong, Marja visits a traditional Korean home where she learns about "jeyuk bokkeum," a spicy stir-fried pork dish that is cooked on a traditional wood-fired stove. The homeowner shows Marja how to cook the dish and notes that the wood-fired stove imparts a unique flavor that cannot be replicated on a gas stove. Marja enjoys the spicy and savory flavors of the dish, and admires the beauty of the traditional home.

Finally, Marja visits a restaurant in Jeju Island where she tries "heuk dwaeji," or black pork. Jeju Island is known for its high-quality black pork, which is a unique breed that is raised on a special diet of local chestnuts and other ingredients. Marja notes the tender and flavorful meat and enjoys the local Jeju-style side dishes that are served alongside the pork.

Throughout the episode, Marja marvels at the variety and richness of Korean pork dishes, and notes how each dish reflects the unique culture and flavors of different regions in South Korea. She also emphasizes the importance of high-quality ingredients and humane treatment of animals, which ultimately leads to better-tasting pork.