“Arirang Kimchi, for 30 years, has been in Korean markets in the East Coast area. I decided to make it my responsibility to make the brand known to non-Koreans.”
Meet Kyung Oh/Co-Founder and, her daughter, Vicky Oh/General Manager of Arirang Kimchi, an artisan kimchi company located in Englewood, New Jersey. “Arirang”, it was explained, is a Korean word with no direct meaning; but for Koreans, like Kyung and Vicky, it’s a word that stands for soul: Korean soul. And Arirang Kimchi certainly has soul, way more soul and way more passion in a jar than I expected.
Kyung Oh first started experimenting with kimchi recipes over 30 years ago when she moved to the United States on her honeymoon – obsessing over perfecting the flavor of kimchi that reminded her of home. The end result, over years of testing, was so good, and so loved by family and friends, her husband encouraged her to start a kimchi business. And in 1981, Arirang Kimchi was born. Always Fresh. Always Delicious. is their company motto – a tagline they live up to by keeping the product hand chopped, hand washed, handmade and hand jarred with pride and love for their customers.
So, come watch my story and see what goes into making premium quality kimchi. Honestly, there’s something about it that really stands out from other kimchi brands. It’s so crisp and so fresh. I mean, REALLY crisp and fresh. When you bite into it, it’s got a snap to it, it bites back at you – a quality hard to find in most kimchi I’ve tried. It’s also got a perfect spicy kick that comes on strong to say hello, but doesn’t linger to hurt you. And packed into the handmade red pepper sauce is just the right pungent, sweet, salty, gingery, garlicky balance that’ll make you crave kimchi like none other. It’s versatile. It’s good with meats. It’s good in ramen. It’s good just on its own. And it lasts in your fridge forever. My guess, with kimchi trending in the food world, it won’t take them very long to get non-Koreans to notice.
To try Arirang Kimchi, you can pick up a jar at select markets across New York City, New Jersey and Brooklyn, such as: Blue Apron Foods & Brooklyn Fare (Brooklyn), H&Y Mart (Flushing & Long Island), HanNam Supermarket (Fort Lee). Their most popular products to shop for are listed below:
- Mahk Kimchi (cut napa kimchi)
- Pouki Kimchi (quartered napa kimchi)
- Chongkak Kimchi (Baby radish kimchi)
- Kak Doo Gi (daikon radish kimchi)
And FYI - Mrs Oh’s red pepper sauce is a well protected secret, so I wasn’t allowed to film the making of it; but, the whole process is exciting to watch nonetheless.
Thanks so much for watching food. curated.! Happy eating!
“I’ve been trying to figure out who my customers are and it’s hard to say. I get a lot of New Yorkers. I get a lot of Midwesterners. It almost depends on the pie. I’ll have people from Pennsylvania order the shoo-fly pie because they miss that flavor, or Southerners order the pecan pie. I think there’s a pie for every palette and for every context…”
Meet Allison Kave, the owner and chief pie baker at First Prize Pies in New York City, an artisan pie company that specializes in twists on old-classics and inventive, made-by-hand pie recipes. Allison started baking pies as a kid, inspired by her mom who was always in the kitchen, cooking up good food with good ingredients, so that her family could eat better than the canned goods she grew up on. According to Allison, pie “kinda became her thing” and by the time she was in high school, she was already starting to invent her own recipes. Therefore, even though First Prize Pies is only about a year old now, the passion for the product is decades in the making.
So how do you achieve a great pie? Well, you’ll learn from Allison that it’s a balance between having a perfect crust recipe with perfect fillings. And to get the perfect seasonal fillings for her spring and summer pies, Allison handpicks fresh, local fruits and produce at the New York City Greenmarkets. So come take a peek into First Prize Pie’s small operation at The Essex Street Market. During the week, Allison hand makes between 40-50 large pies for her shop, online orders and select restaurants; in addition to, hundreds of mini-pies that sell at the Hester Street Fair on weekends.
So, to really kick off the spring and summer season, why not start with a slice or two of pie? You can find First Prize Pies at pie-friendly spots like Fatty ‘Cue or the Greene Grape in Brooklyn, or place an order at their online store. A few favorites you might want to start with:
- Local Rhubarb Frangipane Pie
- Lemon Cream Pie (my personal favorite)
- S’more’s Pie (Allison’s favorite to make)
- Chocolate Peanut Butter Pretzel Pie (Allison’s favorite to eat)
- Bourbon Ginger Pecan Pie (Customer favorite & Winner of Best Overall Pie at 1st Annual Brooklyn Pie Bake-Off)
- (soon to come) Samoa Pie – based off everyone’s favorite Girl Scout cookie!
All in all, Allison just loves the act of creating, she confessed: “Pie isn’t even my go-to dessert to eat. I much rather have ice cream, but, I really just love making pie.” And, honestly, that’s all you really need to know.
Thanks for watching food. curated.! Happy Eating Pie!
Getting this list right was very, very important to Mike, as you’ll see. So, take a fun, bonus video peek into the madness of a condiment lover. And while you’re at it, think about what YOUR “Mount Rushmore” of condiments might be. Do you have it? Do you? If so, share it in the comments section. I’d love to know if there’s anything I’m missing out on.
Thanks for watching food. curated.! Happy Eating!
“It’s always been my dream to become a condiment man, and I feel like I’m taking the steps necessary, at this point, to reach that goal.”
Meet Michael Kurtz, the founder and completely obsessed “condiment man” behind Mike’s Hot Honey, a small-batch spicy pepper infused honey company based in Long Island City, Queens. Mike loves condiments. He collects them like a little kid would collect baseball cards. It’s a love that grew out of his passion for hot sauces growing up; a love that expanded to other bottled and jarred goods as he was exposed to greater cuisines and food markets here in New York City.
Now, not all collectors like to become the maker of things they like to collect. But, Mike always had a passion for food. He’s not a trained chef, but works confidently around a kitchen; and for many years, he tried to develop his own special condiment to take to market. But nothing, and I mean nothing, really inspired him until he had his first taste of spicy pepper infused honey in Brazil in 2003.
So, come watch Mike’s story and see for yourself why these little squeeze bottles of red-hued honey are full of surprises and secrets worth trying over and over, and again and again and again.¬† I will admit, I’m an addict already. It pairs with more foods than you can imagine too. I’ve squeezed it onto cooked seafood, peanut-butter sandwiches, all sorts of fruits and vegetables, avocados, eggs, cheeses – it even made it onto my morning granola w/yogurt & berries. And I tell you, it was damn good. This Mike’s Hot Honey stuff is amazing. And like the title says, this condiment will change your life. It’s already changed mine and a good number of people here in New York and across the country who’ve been lucky enough to try it.
Some of Mike’s favorite hot honey food pairings are listed below. And the best part is, he sources his honey from a local apiary in Pennsylvania, with hopes to one day find a farmer to grow his secret peppers here in New York.
Mike’s Top Hot Honey Pairings:
- manchengo cheese & Bosc pears
- vanilla ice cream (Mike’s mom’s favorite)
- vegetable & meat stir fry
- roasted chicken
- Salvatore Bklyn ricotta w/fresh baguette (his favorite)
Thanks for watching food. curated.! Happy Eating!
Jerky innuendo? Why, whatever are you talking about?? According to the founders of SlantShack Jerky, it’s just normal speak at this point. Enjoy another laugh in this awfully appropriate, yet completely inappropriate bonus video. It’s on me.