The Chicken Chronicles
Sun, Jul 17, 2011 27 mins
In Andong, the spiritual capital of Korea, Marja takes part in a masked-dance ritual; learns about salted mackerel and jjimtak; and samples spicy stir-fry. Also: a visit to Chuncheon spotlights dakgalbi, a chicken dish flavored with a red-pepper paste; and samgyetang, a broth that includes a chicken stuffed with sticky rice, garlic and ginger. In New York, Jean-Georges makes sweet-and-sticky fried wings and barbecued chicken; and Marja makes her version of samgyetang.