The variety of bean-based dishes in Korean cuisine is a testament to Korea’s ingenuity and resourcefulness. On The Bean Chronicles, Marja travels to Chodang to see artisinal tofu get made the old-fashioned way with fresh soybeans and ocean water and then enjoys a four course tofu meal with fresh tofu, each preparation completely distinct and delicious enough to convince any tofu nay-sayer. Marja then learns about what goes into one of her favorite Korean foods, bindaddeok, a pancake made of freshly ground mung beans. At Yongsusan, in Seoul, the hands-down best North Korean restaurant, Jean-Georges is so inspired by the mung bean noodles in a dish called tangpyungchae that he makes a version at home in New York and also recreates a tofu-stuffed citrus dish inspired by Seoul’s phenomenal Doorei restaurant. Marja contributes her bindaddeok recipe and makes a simple, flavorful spicy tofu stew.
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