Show 627, May 17, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on May 19, 2025 by Adam Bell

“Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook, UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.” Sarah shares the Family recipes for Braised Baby Potatoes and Korean Fried Chicken from UMMA with us. Sarah Ahn joins us in-studio.

“Joolies California Superfruit brings mouthwatering , organic medjool dates from their palms to yours as a delicious, healthy on-the-go option for snackers everywhere. Joolies is a Family-owned, California-based organic medjool date company founded in 2018.

Medjool dates, also known as the king of dates, are a great source of energy, have a low glycemic index, and are full of beneficial nutrients. To ensure the best possible quality, Joolies dates are handpicked from the tree and carefully packed at peak ripeness. A joint partnership between the Kohl Family Farm and Venice Brands, Joolies is on a mission to share the nutritious goodness of organic medjool dates grown in the sunny Coachella Valley of Southern California.” Amanda Sains, Vice President Marketing for Joolies, is our guide to California’s palm tree candy.

“Join, perhaps, the ultimate BBQ adventure at the 2025 Long Beach BBQ Festival – a BBQ & music event in Long Beach, Ca!! Celebrating National BBQ Month. It’s two days (Friday, May 23rd and Saturday, May 24th) of Food, Friends, Family and Fun – at Shoreline Aquatic Park in sunny Long Beach. Step into the heart of Long Beach and brace yourself for an unforgettable BBQ festival extravaganza, hosted by Axiom Kitchen and in collaboration with NoahS’s Arc Foundation. The festival grounds will be alive with the sizzling aromas and lively tunes from local bands, creating a barbecue paradise that celebrates the diverse flavors of Southern California. Indulge in a gastronomic adventure with BBQ delights ranging from classic favorites to innovative culinary creations.” Festival Co-Founder Qiana Mafnas of Axiom Kitchen joins us with all the flavorful and succulent details.

“Kei Concepts has debuted the long-anticipated expansion of Vox Kitchen with its second location, Vox Kitchen & Bar launched on Monday, April 7 at South Coast Plaza in Costa Mesa. Known for its innovative fusion of Asian and Latin American cuisine, Vox Kitchen has built a devoted following since its debut in Fountain Valley in 2017. It’s celebrated for its bold flavors, vibrant dishes, and inventive approach to global cuisine. This new location marks a major milestone, introducing an elevated dining experience while staying true to the signature flavors that have defined its success. Expanding to South Coast Plaza—a premier destination known for its world-class shopping and dining—was a natural evolution for Vox Kitchen. The restaurant’s commitment to quality, creativity, and hospitality aligns seamlessly with South Coast Plaza’s reputation for excellence, providing the perfect setting to showcase its next chapter. The new space is designed as more than just a restaurant—it serves as a flagship location, offering an enhanced dining atmosphere and a broader culinary experience for both longtime fans and new guests.” Executive Chef and Founder of Kei Concepts, Viet Nguyen is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Is the wild caught shrimp you are enjoying labeled “domestic” really from American waters? Is domestic, farm-raised shrimp the equal of wild caught? Chef Andrew explains what a savvy consumer should know.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 627, May 17, 2025: Sarah Ahn with UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes

Posted on May 19, 2025 by Adam Bell

Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.
Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.
Kitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.
The Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.

“Sarah Ahn is America’s Test Kitchen’s social media manager and the creator of the Ahnest Kitchen website. She records her experiences on Instagram and TikTok of living with her Korean immigrant parents, chronicling her mother’s cooking, grocery shopping trips, and more. Many of Sarah’s posts have gone viral with 10+ million views and they have sold grocery stores out of product. Nam Soon Ahn, Sarah’s mother, is a former restaurateur whose culinary wisdom and recipes form the foundation of this book. Together, they honor their heritage with love, flavor, and authenticity.”

Sarah (and Nam Soon Ahn) graciously share the Family recipes for Braised Baby Potatoes and Korean Fried Chicken from UMMA with us.

Sarah Ahn joins us in-studio.

Braised Baby Potatoes

Posted on May 16, 2025 by Adam Bell

Recipe excerpt from:
Umma
by Sarah Ahn & Nam Soon Ahn

Sarah 세라

I always get excited when I see a bag of baby potatoes from our grocery haul waiting to be stored away, because it means that Umma is going to prepare algamja jorim very soon. These petite potatoes are boiled and then stir-fried and tossed with Umma’s salty-sweet sauce and finished with sesame seeds, green onion, and gochugaru. The potatoes become extremely creamy and offer irresistible poppable bites. We like yellow potatoes best here, but you can buy baby potatoes of any color that are ¾ to 1 inch in diameter. If you can only find larger baby potatoes, you can cut them into 1‑inch pieces.

Kitchen Conversation

Sarah: When did you first try algamja jorim?
Umma: When I came to the United States.
Sarah: Huh? You never had this in Korea?
Umma: No, Halmeoni never prepared any banchan with this type of potato. I don’t remember seeing them around our house. I wanted to try them when I first saw these little potatoes at the Korean grocery store here.
Sarah: I’m glad you finally tried it. It’s really good, and it has always reminded me of baby dinosaur eggs since I was a kid, ha-ha.
Umma: You’re right, I can see a baby seeing it like that, ha-ha.
Sarah: The potatoes are so creamy and the sauce you add to them is just perfect. I love how you can also taste and feel the sesame seeds popping as you bite into the little whole potato.
Umma: Yeah, I like it a lot. It’s very different from the potatoes I grew up with.

Ingredients

2 tablespoons plus ½ teaspoon soy sauce
1 tablespoon corn syrup
12 ounces (340 grams) baby yellow potatoes, unpeeled
1 teaspoon fine salt
1 tablespoon neutral cooking oil
1 tablespoon sugar
1½ teaspoons sesame seeds, toasted
1 green onion, sliced thin
½ teaspoon gochugaru

Directions

Whisk ⅔ cup water, the soy sauce, and corn syrup together in a small bowl. Set the sauce aside.
Add the potatoes and salt to a 14‑inch flat-bottomed wok or 12‑inch nonstick skillet and cover with water by 1 inch. Bring to a boil and cook for 5 minutes. Drain and pat dry with paper towels. Wipe the wok dry with paper towels.
Heat the oil in the wok over medium heat until shimmering. Add the potatoes and cook, tossing occasionally, until nearly tender, about 8 minutes. Add the sauce, toss to coat the potatoes, and bring to a simmer. Cover and cook for 1 minute. Uncover and continue to cook, tossing occasionally, until the potatoes are fully tender and well seasoned, about 6 minutes.
Increase the heat to medium-high and add the sugar. Cook, tossing constantly, until the sauce becomes thick and stringy, about 4 minutes. Remove from the heat and stir in the sesame seeds, green onion, and gochugaru. Serve. (Refrigerate for up to 4 days.)