Season 2, Episode 3
Judy Joo shares three simple marinades for speedy suppers using easily accessible Korean ingredients. She serves up Doenjang-glazed eggplant, grilled hangar steak with a spicy scallion and red onion salad as well as Gochujang Glazed Salmon. In Korea, she meets the Park family who make their own traditional ingredients, and gives a guide to using gochugaru, Korean chili flakes.
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