I made kimchi chiggae for dinner tonight but before I could, I had to cut some kimchi. My mother's kimchi is quite sour and spicy so it leaves a dark trail of red in my sink. My favorite instrument to use to cut kimchi is my butcher's knife and because I don't want to get all the stuff on my hands, I wear pink rubber gloves. Don't worry folks, nothing Sweeny Todd-esque went on in the kitchen.
Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He is the president of Delectable Travels and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.