1 00:00:08,080 --> 00:00:10,240 Speaker 1: Hello, and welcome to Savor production of I Heeart Radio. 2 00:00:10,320 --> 00:00:12,920 Speaker 1: I'm Annie Reese and I'm Lauren voc Obam. And today 3 00:00:13,080 --> 00:00:17,000 Speaker 1: we're talking about GoChi jong because we are MASSI Case 4 00:00:17,680 --> 00:00:21,800 Speaker 1: and we already gave ourselves mackearol in a French episode, 5 00:00:22,480 --> 00:00:27,040 Speaker 1: and now we're going to tackle Korean. Yeah, why not? 6 00:00:28,440 --> 00:00:31,040 Speaker 1: I can think of some reasons, but they won't stop us, 7 00:00:31,080 --> 00:00:35,560 Speaker 1: because gochu jong is amazing and worth talking about, oh 8 00:00:35,640 --> 00:00:39,199 Speaker 1: so worth talking about. And this was inspired by a 9 00:00:39,240 --> 00:00:42,600 Speaker 1: conversation that we had after we wrapped our last recording, 10 00:00:43,159 --> 00:00:46,200 Speaker 1: right between us and super producer Andrew, who was had 11 00:00:46,280 --> 00:00:51,440 Speaker 1: just eaten what sounded like a fantastic sandwich, yeah, which 12 00:00:51,479 --> 00:00:54,959 Speaker 1: had gochu jong on it. Uh. And I actually had 13 00:00:55,040 --> 00:00:58,200 Speaker 1: never heard of gochu jong until I think a year ago. 14 00:00:59,080 --> 00:01:04,440 Speaker 1: My co host Ritt Sminthy Samantha. She first was very angry, uh, 15 00:01:04,520 --> 00:01:11,000 Speaker 1: and then enthusiastically introduced me to it uses it in everything. Um. 16 00:01:11,040 --> 00:01:12,800 Speaker 1: And I know I've had it before. I'm confident i've 17 00:01:12,800 --> 00:01:15,080 Speaker 1: had it before. I just didn't know what it was. 18 00:01:15,120 --> 00:01:18,320 Speaker 1: And actually today I made my uh once in every 19 00:01:18,360 --> 00:01:22,880 Speaker 1: two to three weeks grocery store trip and I and 20 00:01:22,920 --> 00:01:26,040 Speaker 1: then I accidentally put a like a ton of it 21 00:01:26,280 --> 00:01:28,560 Speaker 1: my salad. And you know what I've learned is it's 22 00:01:28,640 --> 00:01:31,880 Speaker 1: really strong by itself, but like when I mixed it up, 23 00:01:32,000 --> 00:01:35,920 Speaker 1: it was pretty good. Yeah, it really like mellowed out. 24 00:01:36,760 --> 00:01:39,840 Speaker 1: It does it? Does? It melts with other flavors really well. 25 00:01:39,959 --> 00:01:43,400 Speaker 1: I and I was saying during that conversation, Um, you know, 26 00:01:43,440 --> 00:01:46,039 Speaker 1: I was like, heck, yeah, Andrew, you put gochu jong 27 00:01:46,120 --> 00:01:49,279 Speaker 1: on your sandwich because gochu jong goes on everything. Um. 28 00:01:49,320 --> 00:01:52,320 Speaker 1: If I am making pretty much anything savory, I'm just like, 29 00:01:52,360 --> 00:01:53,960 Speaker 1: and here's the part where I put in a spoonful 30 00:01:53,960 --> 00:01:57,400 Speaker 1: of gocha jong because why not? Um, definitely all of 31 00:01:57,440 --> 00:02:01,760 Speaker 1: my marinades and stuff, get some gochu jong of salad dressings. 32 00:02:01,760 --> 00:02:05,280 Speaker 1: Oh yeah, yeah, all this stuff. Um I uh yeah. 33 00:02:05,280 --> 00:02:09,560 Speaker 1: I started gaining exposure to Korean cuisine maybe about eight 34 00:02:09,639 --> 00:02:12,920 Speaker 1: or ten years ago. Imagine that scene in Nightmare Before 35 00:02:13,000 --> 00:02:17,000 Speaker 1: Christmas where like Jack Skellington is like prancing through Christmas 36 00:02:17,080 --> 00:02:20,360 Speaker 1: Town but it's like me and An h Mart and 37 00:02:20,400 --> 00:02:23,880 Speaker 1: that that was that was about how it how it went. 38 00:02:23,960 --> 00:02:27,440 Speaker 1: Were you singing what's this as you? I mean, probably 39 00:02:28,520 --> 00:02:30,640 Speaker 1: I can see it. I can see yeah, only if 40 00:02:30,680 --> 00:02:32,720 Speaker 1: I don't know what most of this is, but I 41 00:02:32,760 --> 00:02:40,320 Speaker 1: want to eat it immediately. So many things to try yes, um, yeah, 42 00:02:40,360 --> 00:02:42,520 Speaker 1: and go to John was one of the first things 43 00:02:42,560 --> 00:02:46,200 Speaker 1: that I figured out was like completely necessary to my lifestyle. Yeah, 44 00:02:46,240 --> 00:02:50,600 Speaker 1: I'm excited. I'm excited to start cooking with it myself, 45 00:02:50,880 --> 00:02:56,040 Speaker 1: start using yes, m um and yeah you can uh 46 00:02:56,120 --> 00:03:00,720 Speaker 1: we We previously did an episode on kimchi that overlaps 47 00:03:00,840 --> 00:03:03,520 Speaker 1: this in terms of the chili pepper part just a 48 00:03:03,520 --> 00:03:06,240 Speaker 1: little bit. Um. Also, glutenous rice comes up in here, 49 00:03:06,240 --> 00:03:07,840 Speaker 1: and we have an episode on that as well. I 50 00:03:07,880 --> 00:03:11,200 Speaker 1: didn't look up when they happened, but I have so 51 00:03:11,320 --> 00:03:14,600 Speaker 1: much faith in y'all to google and figure it out. 52 00:03:15,160 --> 00:03:19,280 Speaker 1: I do too, I do too. But I suppose we 53 00:03:19,280 --> 00:03:22,640 Speaker 1: should get to our question. Oh yeah, I suppose go 54 00:03:22,760 --> 00:03:30,040 Speaker 1: to John. What is it? Well? Gu jung is a 55 00:03:30,120 --> 00:03:33,120 Speaker 1: type of chili sauce that's a that's so thick and 56 00:03:33,160 --> 00:03:35,640 Speaker 1: so finely blended that it's more like a paste. Um. 57 00:03:35,680 --> 00:03:38,200 Speaker 1: And it's made with a hot red chilies, rice, flour 58 00:03:38,360 --> 00:03:42,440 Speaker 1: sometimes other flowers, fermented soybeans and salt mixed with water 59 00:03:42,560 --> 00:03:45,920 Speaker 1: and then allowed to all ferment together. Um and and 60 00:03:46,040 --> 00:03:49,680 Speaker 1: it winds up in a paste form, either before or 61 00:03:49,720 --> 00:03:52,320 Speaker 1: after both It depends on how you're making it. But 62 00:03:52,400 --> 00:03:55,040 Speaker 1: at any rate, Um, other seasonings might be added to, 63 00:03:55,160 --> 00:03:58,240 Speaker 1: like a garlic or onion or sweeteners, but but that 64 00:03:58,360 --> 00:04:02,320 Speaker 1: the result is going to be this like deep crimson paste, 65 00:04:02,520 --> 00:04:05,000 Speaker 1: thicker than catch up, more like um, like fresh ground 66 00:04:05,040 --> 00:04:09,000 Speaker 1: peanut butter, or maybe like marmite vegemite kind of consistency. Um. 67 00:04:09,040 --> 00:04:12,840 Speaker 1: And it's it's savory and spicy and salty and a 68 00:04:12,840 --> 00:04:16,560 Speaker 1: little bit funky and sweet. And yeah, it can be used, 69 00:04:16,560 --> 00:04:18,880 Speaker 1: as we have been saying, as a seasoning during cooking, 70 00:04:19,000 --> 00:04:23,240 Speaker 1: or a condiment in composing dishes or just at the table. Um, 71 00:04:23,279 --> 00:04:25,280 Speaker 1: A little does tend to go a long way. It's 72 00:04:25,320 --> 00:04:27,960 Speaker 1: kind of powerful stuff. But yeah, as long as you 73 00:04:28,080 --> 00:04:30,040 Speaker 1: like spice, you can kind of just blend it in 74 00:04:30,200 --> 00:04:34,160 Speaker 1: as you please. Yes, yes, it was delightful. I think 75 00:04:34,279 --> 00:04:38,600 Speaker 1: the word I saw the most from from westernized American 76 00:04:38,600 --> 00:04:45,039 Speaker 1: outlets describing Gochu jong was complex. Yeah, it's kind of 77 00:04:45,080 --> 00:04:49,120 Speaker 1: got all the flavors in there at once, and I oh, 78 00:04:49,200 --> 00:04:51,520 Speaker 1: I love it. It's why compliments so many different things. 79 00:04:51,560 --> 00:04:54,680 Speaker 1: But okay, um, let's go a little bit deeper into 80 00:04:54,880 --> 00:04:57,960 Speaker 1: what this stuff is. So so the word gochu jong 81 00:04:58,200 --> 00:05:02,200 Speaker 1: is composed of gochu meaning chili pepper in Korean and 82 00:05:02,200 --> 00:05:06,800 Speaker 1: and young meaning a a saucer paste based in fermented soybeans. 83 00:05:07,440 --> 00:05:09,839 Speaker 1: And the traditional way of making any kind of young, 84 00:05:10,040 --> 00:05:13,320 Speaker 1: including Korean soy sauce, is to start by boiling soybeans 85 00:05:13,360 --> 00:05:16,839 Speaker 1: down for for hours like six hours, and then draining 86 00:05:16,880 --> 00:05:21,279 Speaker 1: them and forming them into blocks um like like toaster sized, 87 00:05:21,360 --> 00:05:24,640 Speaker 1: like pop up toaster sized blocks. Yeah, and these are 88 00:05:24,640 --> 00:05:27,760 Speaker 1: called and maju and they're they're wrapped in rice stocks 89 00:05:27,800 --> 00:05:30,640 Speaker 1: and then allowed to hang dry and ferment for at 90 00:05:30,720 --> 00:05:33,920 Speaker 1: least a couple of weeks, like ninety days. Is arranged 91 00:05:33,960 --> 00:05:37,440 Speaker 1: that I have seen, which means that we are talking 92 00:05:37,440 --> 00:05:47,800 Speaker 1: about bacteria. And I love being your hype woman in 93 00:05:47,800 --> 00:05:53,719 Speaker 1: this so excited for you every time. Thank you. I 94 00:05:53,800 --> 00:05:55,920 Speaker 1: love it too. I'm glad that I feel like it's 95 00:05:55,920 --> 00:05:59,160 Speaker 1: bringing us closer together every time. Yep, I think so. 96 00:06:01,400 --> 00:06:05,160 Speaker 1: Uh So. The two main microbes at play here are 97 00:06:05,320 --> 00:06:09,119 Speaker 1: Vasilis subtalists, which is this bacterium that's naturally found growing 98 00:06:09,160 --> 00:06:15,040 Speaker 1: on rice stocks, and Aspergillus urasi or as I. Yeah 99 00:06:15,120 --> 00:06:16,919 Speaker 1: that one. Sure, let's go with that um, which is 100 00:06:16,920 --> 00:06:20,720 Speaker 1: a domesticated strain of yeast that um also favors growing 101 00:06:20,720 --> 00:06:24,760 Speaker 1: on rice. But um has been domesticated and is used 102 00:06:24,800 --> 00:06:29,080 Speaker 1: for the fermentation of various starchy products from miso to 103 00:06:29,440 --> 00:06:32,359 Speaker 1: showed you and and show chew for thousands of years. 104 00:06:32,360 --> 00:06:36,640 Speaker 1: It's been around. Sometimes this is called kogi mold. And 105 00:06:36,680 --> 00:06:40,839 Speaker 1: so as these and other microbes UM grow on and 106 00:06:40,960 --> 00:06:44,760 Speaker 1: in that the made you that that block of cooked soybeans, UM, 107 00:06:44,760 --> 00:06:48,520 Speaker 1: those microbes digest some of those complex starches and and 108 00:06:48,600 --> 00:06:54,159 Speaker 1: other stuff and UH and poop sugars and flavors. So 109 00:06:54,360 --> 00:06:57,719 Speaker 1: when you're making a jung traditionally you take some of 110 00:06:57,720 --> 00:07:00,320 Speaker 1: these made you blocks and uh in place them in 111 00:07:00,400 --> 00:07:03,440 Speaker 1: like a big old clay jar or pot like two 112 00:07:03,480 --> 00:07:05,960 Speaker 1: feet tall, like a two thirds of a meter, and 113 00:07:06,400 --> 00:07:10,040 Speaker 1: toss in whatever else your ingredients are UM. In the 114 00:07:10,040 --> 00:07:13,000 Speaker 1: case of GoChi jong at chilies, rice flour um probably 115 00:07:13,040 --> 00:07:16,000 Speaker 1: glutinous rice flowers, it's a little bit sweeter, water, salt, 116 00:07:16,080 --> 00:07:18,560 Speaker 1: whatever other seasonings you like, and you just let that 117 00:07:18,680 --> 00:07:21,440 Speaker 1: vessel hang out for like three months to a year, 118 00:07:21,960 --> 00:07:26,160 Speaker 1: usually outdoors UM in a carefully chosen location, and during 119 00:07:26,200 --> 00:07:30,120 Speaker 1: that time, UM further microbes further break stuff down and 120 00:07:30,320 --> 00:07:35,160 Speaker 1: mitigate unpleasant flavors and create good flavors. This one paper 121 00:07:35,200 --> 00:07:37,600 Speaker 1: I found published in UM the journal Food Science and 122 00:07:37,600 --> 00:07:41,760 Speaker 1: Biotechnology back in found a total of seven genuses and 123 00:07:41,920 --> 00:07:45,880 Speaker 1: thirty one species of microorganisms in the GoChi jong that 124 00:07:45,920 --> 00:07:49,720 Speaker 1: they sampled, UM, seven homemade varieties and five commercial varieties, 125 00:07:49,880 --> 00:07:52,920 Speaker 1: including Yeah, just like all kinds of fungi and yeasts 126 00:07:52,960 --> 00:07:59,920 Speaker 1: in bacteria. That's so cool. Yeah, And of course, however, 127 00:08:00,520 --> 00:08:03,880 Speaker 1: that is probably not how the like millions of gallons 128 00:08:03,880 --> 00:08:07,800 Speaker 1: of gochu jong that are made commercially every year get created. Um. 129 00:08:07,840 --> 00:08:09,840 Speaker 1: There are all sorts of shortcuts you can take, like 130 00:08:10,160 --> 00:08:13,400 Speaker 1: just cultivating koji mold on the rice flakes and then 131 00:08:13,440 --> 00:08:15,600 Speaker 1: powdering that and mixing it in with the rice and 132 00:08:15,640 --> 00:08:19,440 Speaker 1: soybean flowers and your other ingredients. The fermentation process can 133 00:08:19,480 --> 00:08:22,880 Speaker 1: be really tightly controlled too, so that you can control 134 00:08:22,920 --> 00:08:26,160 Speaker 1: your final textures and flavors. Other grains can be used. 135 00:08:26,200 --> 00:08:28,440 Speaker 1: You might boost the flavor with like yeast extracts or 136 00:08:28,480 --> 00:08:32,120 Speaker 1: something like that. UM. Different flavor profiles and viscosities have 137 00:08:32,160 --> 00:08:35,760 Speaker 1: been developed for different markets. Uh, there's a there's a 138 00:08:35,760 --> 00:08:40,839 Speaker 1: whole paper from on the non Newtonian characteristics of gochu jong. 139 00:08:40,960 --> 00:08:44,719 Speaker 1: And cho gochu jong at different temperatures and it made 140 00:08:44,800 --> 00:08:49,880 Speaker 1: me so happy. That's excellent. I want to know so 141 00:08:49,960 --> 00:08:54,760 Speaker 1: much more about this. Basically, yeah, they were just saying like, well, 142 00:08:54,800 --> 00:08:57,040 Speaker 1: here's how it works. Go take this science and use 143 00:08:57,080 --> 00:09:00,200 Speaker 1: it to make different kinds of those things at show 144 00:09:00,240 --> 00:09:03,400 Speaker 1: go to jung being a related condiment that you make 145 00:09:03,520 --> 00:09:08,400 Speaker 1: using goti jung and vinegar. But I love it. Um. 146 00:09:08,440 --> 00:09:12,520 Speaker 1: I read an interview with a chef who teaches people 147 00:09:12,520 --> 00:09:16,720 Speaker 1: how to make their own gocha jong and they said 148 00:09:17,400 --> 00:09:21,680 Speaker 1: they described the clay pots and jars as living, breathing things. 149 00:09:22,559 --> 00:09:27,240 Speaker 1: Oh yeah, Oh, I read this beautiful article in sevir 150 00:09:27,520 --> 00:09:33,360 Speaker 1: about how jung are made, and yeah, the word for 151 00:09:33,559 --> 00:09:37,720 Speaker 1: where they kept these pots was like it involved the 152 00:09:37,800 --> 00:09:41,960 Speaker 1: description garden. It was like garden of pots and and 153 00:09:42,040 --> 00:09:45,120 Speaker 1: the whole thing. Like I felt like the dude in 154 00:09:45,240 --> 00:09:48,800 Speaker 1: charge and us would really get along. Like he was 155 00:09:48,880 --> 00:09:51,680 Speaker 1: just like exclaiming how excited he was about mold the 156 00:09:51,840 --> 00:09:55,800 Speaker 1: entire time, and uh, I loved it. It sounds it 157 00:09:55,840 --> 00:09:57,520 Speaker 1: sounds like a like like when you do it the 158 00:09:57,520 --> 00:10:01,440 Speaker 1: traditional way, it seems like a really um beautiful process 159 00:10:01,480 --> 00:10:06,120 Speaker 1: if you consider mold to be beautiful, which we often 160 00:10:06,200 --> 00:10:14,040 Speaker 1: do here at all. Mold some molds, many molds, many molds. Uh. Well, 161 00:10:14,040 --> 00:10:17,800 Speaker 1: speaking up, what about the nutrition, Well, um, it does 162 00:10:17,920 --> 00:10:21,120 Speaker 1: depend on how it's made, but generally UM, Gota doung 163 00:10:21,240 --> 00:10:23,040 Speaker 1: is one of those products that adds a lot of 164 00:10:23,040 --> 00:10:26,880 Speaker 1: flavor for a low caloric load. UM. So take that 165 00:10:27,360 --> 00:10:30,720 Speaker 1: as you will. UM. It can pack a lot of salt, 166 00:10:30,840 --> 00:10:33,320 Speaker 1: so watch out for that if that's something that you're 167 00:10:33,400 --> 00:10:37,520 Speaker 1: watching out for. And it has been long considered a 168 00:10:37,559 --> 00:10:41,400 Speaker 1: digestive stimulant and like a general warmer upper or or 169 00:10:41,640 --> 00:10:45,520 Speaker 1: pepper upper of of of people. UM. Some modern research 170 00:10:45,559 --> 00:10:48,640 Speaker 1: suggests that UM some compounds found in gocha jong may 171 00:10:48,679 --> 00:10:51,920 Speaker 1: help rats better process fats in their systems, leading to 172 00:10:51,960 --> 00:10:55,760 Speaker 1: better cholesterol levels UM. And some other research indicates that 173 00:10:55,920 --> 00:10:58,680 Speaker 1: UM other compounds are in there that may have antioxidant 174 00:10:58,679 --> 00:11:07,280 Speaker 1: and anticancer effects. And human as always, as always, Uh yeah, 175 00:11:06,760 --> 00:11:10,760 Speaker 1: the human body is complicated. More research needs to be 176 00:11:10,840 --> 00:11:15,679 Speaker 1: done before ingest. Don't ingest medicinal levels of gocci jong probably, 177 00:11:15,920 --> 00:11:17,960 Speaker 1: I mean, only eat it if you like it, and 178 00:11:17,960 --> 00:11:20,360 Speaker 1: then eat as much as you want, I guess, but 179 00:11:21,960 --> 00:11:24,079 Speaker 1: I suppose we'd have to get down to brass tacks 180 00:11:24,080 --> 00:11:34,760 Speaker 1: of what's a medicinal level. That's that's true. It's medicinal 181 00:11:35,120 --> 00:11:37,160 Speaker 1: in like the but like by the spoonful for me 182 00:11:37,200 --> 00:11:41,720 Speaker 1: in terms of my mood. Um. Oh yeah yeah, then 183 00:11:41,800 --> 00:11:46,600 Speaker 1: we have to separate like you know, mental health medicinal 184 00:11:46,679 --> 00:11:53,120 Speaker 1: and you know actual physiological medicinal. Several follow up questions, 185 00:11:53,160 --> 00:11:58,680 Speaker 1: but yes, uh, just always consult a professional, which we 186 00:11:58,720 --> 00:12:05,480 Speaker 1: are not. No, we're professional goofy food podcasters, right, a 187 00:12:05,640 --> 00:12:12,439 Speaker 1: medical professional. Consultant, medical professional four here ingesting medicinal levels 188 00:12:12,440 --> 00:12:16,320 Speaker 1: of anything. Yes, yes, um, okay, so we don't have 189 00:12:16,360 --> 00:12:18,320 Speaker 1: those numbers for you, but we do have some other 190 00:12:18,400 --> 00:12:22,079 Speaker 1: numbers we do. Okay. This first one is a little dated. 191 00:12:22,120 --> 00:12:25,520 Speaker 1: It's from but it's from an article from the Chili 192 00:12:25,640 --> 00:12:30,120 Speaker 1: Pepper Institute, and it's like a newsletter. And I read 193 00:12:30,160 --> 00:12:32,680 Speaker 1: the whole thing, even though only the first portion was 194 00:12:32,720 --> 00:12:36,920 Speaker 1: about go Jong because I was in love with it. Um. 195 00:12:36,960 --> 00:12:40,640 Speaker 1: But according to this newsletter, Red Pepper accounts for of 196 00:12:40,720 --> 00:12:45,000 Speaker 1: annual vegetable production and four point five of gross agricultural 197 00:12:45,000 --> 00:12:47,720 Speaker 1: product in South Korea, And it goes on to put 198 00:12:47,720 --> 00:12:50,600 Speaker 1: per capital consumption at two point five ks in that 199 00:12:50,640 --> 00:12:56,280 Speaker 1: country and the production value at eight hundred million dollars. Wow. Yeah, 200 00:12:56,280 --> 00:12:58,439 Speaker 1: and this Kim she also falls in there like a 201 00:12:58,520 --> 00:13:02,080 Speaker 1: lot of other things. But yeah, gives you an idea 202 00:13:02,080 --> 00:13:06,320 Speaker 1: of how important that pepper is. Go to Jong exports 203 00:13:06,320 --> 00:13:10,760 Speaker 1: from South Korea went up from s eighteen, valued at 204 00:13:10,880 --> 00:13:14,000 Speaker 1: thirty six point eight one million dollars, and most of 205 00:13:14,040 --> 00:13:18,800 Speaker 1: those exports went to the United States and the United Kingdom. 206 00:13:18,840 --> 00:13:24,640 Speaker 1: One Korean news agency found that of South Koreans make 207 00:13:24,679 --> 00:13:27,480 Speaker 1: sure to pack go to jong when they travel abroad, 208 00:13:28,160 --> 00:13:31,600 Speaker 1: especially if they're going to be gone for a while. Yeah, 209 00:13:32,000 --> 00:13:34,319 Speaker 1: And I couldn't really find any other numbers to back 210 00:13:34,360 --> 00:13:37,359 Speaker 1: that up, but I found a lot of anecdotal evidence, 211 00:13:37,600 --> 00:13:39,680 Speaker 1: So I definitely believe it is a thing. As someone 212 00:13:39,720 --> 00:13:42,959 Speaker 1: who brings peanut butter with me and I travel abroad, 213 00:13:43,440 --> 00:13:47,320 Speaker 1: I'm on the wavelength. I got you. Yeah, yeah, I 214 00:13:47,320 --> 00:13:50,840 Speaker 1: I did start packing um some of those little tiny 215 00:13:50,920 --> 00:13:56,520 Speaker 1: bottles of tabasco sometimes. Yeah. Yeah. You can never go 216 00:13:56,679 --> 00:14:02,079 Speaker 1: wrong with hot sauce, always right hot some hand. It's 217 00:14:02,160 --> 00:14:06,400 Speaker 1: useful for so many things, it is. It is indeed. Uh, 218 00:14:06,440 --> 00:14:10,120 Speaker 1: there is a go to Junk festival and the sun 219 00:14:10,200 --> 00:14:16,920 Speaker 1: Chung Traditional Paste Museum is located on Fermented Paste Road. 220 00:14:18,400 --> 00:14:21,560 Speaker 1: Oh that's in that's in South Korea. I love I 221 00:14:21,600 --> 00:14:25,120 Speaker 1: love everything about this. Yes, I want so badly, I 222 00:14:25,160 --> 00:14:28,800 Speaker 1: want so badly to go check out like how all 223 00:14:28,840 --> 00:14:31,720 Speaker 1: these things are made and look at that museum and 224 00:14:31,800 --> 00:14:35,600 Speaker 1: eat so much food. Um, maybe we can all trade. 225 00:14:35,600 --> 00:14:39,280 Speaker 1: I'll bring extra little bottles of American hot sauce. We 226 00:14:39,280 --> 00:14:42,880 Speaker 1: can all trade. I don't know, I like this idea, 227 00:14:44,680 --> 00:14:47,040 Speaker 1: but yeah, yeah, if if you if you think that 228 00:14:47,120 --> 00:14:50,280 Speaker 1: you've never had this before, it's a possibility that, like Annie, 229 00:14:50,320 --> 00:14:52,680 Speaker 1: you have but you were unaware. Um. I forgot to 230 00:14:52,680 --> 00:14:55,840 Speaker 1: say in the wood is it section? Um that uh 231 00:14:55,960 --> 00:14:58,760 Speaker 1: that it is one of the traditional accompaniments, Um in 232 00:14:58,800 --> 00:15:01,200 Speaker 1: a in a bowl of bibom bab. So if you've 233 00:15:01,240 --> 00:15:04,040 Speaker 1: had that dish, which is a fairly common Crean dish 234 00:15:04,040 --> 00:15:06,680 Speaker 1: here in the United States, it's that that it's the 235 00:15:06,720 --> 00:15:11,160 Speaker 1: red stuff that's on there. Yes, so good, so good. 236 00:15:11,200 --> 00:15:14,120 Speaker 1: You mix it in. It makes everything kind of meld together. 237 00:15:14,360 --> 00:15:18,680 Speaker 1: It adds this ah, so nice. Yes, this was a 238 00:15:18,760 --> 00:15:24,120 Speaker 1: very hungry episode, y'all. Yeah for sure. Um, luckily we 239 00:15:24,280 --> 00:15:31,040 Speaker 1: both have some so we can finish. Yes, But before 240 00:15:31,120 --> 00:15:33,280 Speaker 1: we go do that, um, we are going to get 241 00:15:33,280 --> 00:15:35,720 Speaker 1: into some history. But before we go do that. We 242 00:15:35,760 --> 00:15:37,480 Speaker 1: are going to get into a quick break for a 243 00:15:37,520 --> 00:15:50,480 Speaker 1: word from our sponsor and we're back. Thank you, Spencer, Yes, 244 00:15:50,560 --> 00:15:56,360 Speaker 1: thank you. So Like we've talked about several episodes, certainly 245 00:15:56,400 --> 00:16:01,760 Speaker 1: every episode that's ever mentioned fermentation uh as a as 246 00:16:01,760 --> 00:16:04,440 Speaker 1: a main thing involved in the food we're talking about, 247 00:16:04,600 --> 00:16:09,440 Speaker 1: including the closely related kim chi. Fermitted foods have been around, 248 00:16:10,560 --> 00:16:13,920 Speaker 1: oh as a way to preserve foods for pretty much 249 00:16:14,840 --> 00:16:20,600 Speaker 1: people have been eating. Yes, yes, because it's a great way. 250 00:16:20,680 --> 00:16:23,480 Speaker 1: It's a great way to take something that is healthy 251 00:16:23,720 --> 00:16:26,400 Speaker 1: and nice when it's fresh and make sure that you 252 00:16:26,400 --> 00:16:30,520 Speaker 1: can eat it later when fresh foods may not be available. Yes, 253 00:16:31,040 --> 00:16:36,800 Speaker 1: Um and Jong themselves have been around for thousands of years. Uh. 254 00:16:36,920 --> 00:16:38,680 Speaker 1: One thing I read that I wasn't able to find 255 00:16:38,720 --> 00:16:42,200 Speaker 1: anywhere in English, So if anyone knows that this is true, 256 00:16:42,840 --> 00:16:46,720 Speaker 1: is that there are three main gngs and Goja Jong 257 00:16:46,760 --> 00:16:50,720 Speaker 1: was the last one introduced. Yes, yes, the three, and 258 00:16:50,800 --> 00:16:53,240 Speaker 1: I don't have the names of them right in front 259 00:16:53,280 --> 00:16:55,000 Speaker 1: of me, so I'm I'm not sure what they are 260 00:16:55,000 --> 00:16:56,760 Speaker 1: off the top of my head, but yeah, it's basically 261 00:16:56,920 --> 00:17:02,240 Speaker 1: um soy sauce, um soy paste, and then chili so 262 00:17:02,280 --> 00:17:05,640 Speaker 1: I paste gochu jong. Yes, yes, just yes, um so 263 00:17:05,680 --> 00:17:08,239 Speaker 1: this was something people would make, individual households would make 264 00:17:08,240 --> 00:17:10,119 Speaker 1: on their own and in these in these clay pots, 265 00:17:10,560 --> 00:17:14,680 Speaker 1: um gochu jongs recorded history specifically goes back to either 266 00:17:15,080 --> 00:17:19,160 Speaker 1: the sixteenth or seventeenth century, made with red chilies, which 267 00:17:19,240 --> 00:17:22,520 Speaker 1: most likely arrived with European explorers towards the end of 268 00:17:22,520 --> 00:17:25,240 Speaker 1: the fifteen hundreds, and this early gochu chong was usually 269 00:17:25,280 --> 00:17:28,639 Speaker 1: composed of major powder, rice flour or gluteness, rice flower, 270 00:17:28,960 --> 00:17:32,760 Speaker 1: and red pepper flower. Although one of the first believed 271 00:17:32,800 --> 00:17:36,680 Speaker 1: mentions of gochu jong's predecessor is from a ninth century 272 00:17:36,760 --> 00:17:40,040 Speaker 1: Chinese document detailing the perceived health benefits of eating a 273 00:17:40,520 --> 00:17:44,280 Speaker 1: Korean pepper paste. As translated, this believed to have gender 274 00:17:44,320 --> 00:17:46,720 Speaker 1: and green onion in it, and some sources claim that 275 00:17:46,840 --> 00:17:51,240 Speaker 1: something similar to gochu chong was historically used medicinally for 276 00:17:51,280 --> 00:17:54,240 Speaker 1: all sorts of things, particularly ailments of the stomach. So 277 00:17:54,280 --> 00:17:58,960 Speaker 1: many yeah, I read that other spicy foods like like 278 00:17:59,000 --> 00:18:01,840 Speaker 1: maybe black pepper corns could have been used in place 279 00:18:01,920 --> 00:18:04,920 Speaker 1: of chili peppers before the arrival of chili peppers from 280 00:18:05,119 --> 00:18:09,399 Speaker 1: the America's through whichever route they arrived through. Um. I 281 00:18:09,400 --> 00:18:15,760 Speaker 1: think possibly Japanese colonization. Um. But but it's it's hard 282 00:18:15,800 --> 00:18:17,679 Speaker 1: to track down. It's one of those things that is 283 00:18:17,880 --> 00:18:23,199 Speaker 1: historically difficult for someone reading only in English too to 284 00:18:23,240 --> 00:18:28,320 Speaker 1: truly ascertain. Yes. Um. Whatever the case, it didn't take 285 00:18:28,480 --> 00:18:31,800 Speaker 1: long for the sauce gocho John to spread in Korea 286 00:18:32,000 --> 00:18:35,879 Speaker 1: and for the use of it to diversify. One of 287 00:18:35,920 --> 00:18:38,960 Speaker 1: the more popular varieties sun Chon gochu Jong, which, as 288 00:18:38,960 --> 00:18:40,359 Speaker 1: we mentioned at the top, you might be able to 289 00:18:40,440 --> 00:18:42,560 Speaker 1: tell it was popular variety because that's where the museum is, 290 00:18:42,600 --> 00:18:46,240 Speaker 1: that's where the festival is, was well loved by kings 291 00:18:46,400 --> 00:18:50,040 Speaker 1: during the chose Son dynasty. In fact, some of the 292 00:18:50,160 --> 00:18:53,440 Speaker 1: very first recorded recipes were specifically meant to be made 293 00:18:53,440 --> 00:18:57,680 Speaker 1: as gifts for the king. Yeah. And one of the 294 00:18:57,800 --> 00:19:00,680 Speaker 1: very first recorded recipes for go to John comes from 295 00:19:00,680 --> 00:19:07,000 Speaker 1: the seventeen twenties, recorded by a royal physician, and physicians 296 00:19:07,000 --> 00:19:14,080 Speaker 1: claimed gochu Jong save the King's life in Yeah Powerful Stuff. 297 00:19:15,960 --> 00:19:18,840 Speaker 1: The first recorded written steps on the process of guchi 298 00:19:18,920 --> 00:19:23,000 Speaker 1: jong production in Hungle the Korean language, appeared in eighteen 299 00:19:23,040 --> 00:19:26,720 Speaker 1: oh six. Later, a SPEs sometimes called for adding meats 300 00:19:26,720 --> 00:19:32,600 Speaker 1: are jujube for sweetness Uh jiujub being a kind of date. Yes, 301 00:19:32,680 --> 00:19:35,760 Speaker 1: and I'm very, very embarrassed to say, I'm so glad 302 00:19:35,800 --> 00:19:38,200 Speaker 1: I looked this up before because I was going to 303 00:19:38,280 --> 00:19:44,240 Speaker 1: pronounce it like the candy juju. Yeah. Yeah, that would 304 00:19:44,240 --> 00:19:49,800 Speaker 1: have been embarrassing. That would have been my guests as well. Yes, 305 00:19:50,960 --> 00:19:55,400 Speaker 1: disaster averted this one time at this once for nunciation 306 00:19:55,520 --> 00:19:58,399 Speaker 1: and then people are right in No, I tried, I 307 00:19:58,440 --> 00:20:00,960 Speaker 1: looked it up, um, but yeah was added for sweetness. 308 00:20:01,440 --> 00:20:04,360 Speaker 1: Beginning in the eighteenth century, references to go to John 309 00:20:04,400 --> 00:20:08,720 Speaker 1: started popping up everywhere in Korea, from imperial documents to 310 00:20:08,920 --> 00:20:13,240 Speaker 1: books to poetry and uh. It was essentially a staple 311 00:20:13,320 --> 00:20:17,560 Speaker 1: by the nineteenth century in that country. Korean documents from 312 00:20:17,600 --> 00:20:20,640 Speaker 1: the nineteenth and twentieth century went into more detail about 313 00:20:20,640 --> 00:20:24,360 Speaker 1: the production process, particularly how to speed up fermentation. One 314 00:20:24,560 --> 00:20:28,560 Speaker 1: twentieth century were concluded recipes for pan fried up go 315 00:20:28,680 --> 00:20:32,000 Speaker 1: to jong, which I found fascinating. Uh and uses of 316 00:20:32,040 --> 00:20:34,280 Speaker 1: go to jong and soup and also that implies that 317 00:20:34,880 --> 00:20:38,200 Speaker 1: this ingredient was important to soups and stews at the time, 318 00:20:39,200 --> 00:20:41,280 Speaker 1: which is something that is still around to this day. 319 00:20:42,400 --> 00:20:47,159 Speaker 1: According to BBC, article is actually August, so very recent 320 00:20:47,359 --> 00:20:51,680 Speaker 1: as we record this article by Arran chang Uh Adventure. 321 00:20:52,080 --> 00:20:55,879 Speaker 1: Isabella Bird wrote about Korea in the eighteen nineties that 322 00:20:55,960 --> 00:20:59,879 Speaker 1: she observed quote sauces of pungent and objectionable odors, the 323 00:21:00,040 --> 00:21:03,440 Speaker 1: basis of most of them being cap sucumbs and fermented 324 00:21:03,720 --> 00:21:08,359 Speaker 1: rotten beans, with an explication point yeah. She also observed 325 00:21:08,359 --> 00:21:13,600 Speaker 1: that everyone in Korea eight go to jong, even babies. Okay, yeah, 326 00:21:13,680 --> 00:21:15,320 Speaker 1: she made a point to go out of her way. 327 00:21:16,720 --> 00:21:19,760 Speaker 1: In the decades after the Korean War, industrialization allowed for 328 00:21:20,080 --> 00:21:22,480 Speaker 1: working class families and people who lived in cities to 329 00:21:22,560 --> 00:21:27,159 Speaker 1: buy plastic containers of mass produced goju chong, and beginning 330 00:21:27,160 --> 00:21:31,000 Speaker 1: in n the Korean Food Research Institute introduced a series 331 00:21:31,040 --> 00:21:34,320 Speaker 1: of large scale technologies to improve the harvesting of red chilies, 332 00:21:34,920 --> 00:21:39,800 Speaker 1: things like stem cutters, steam cleaners, and continuous role mills. 333 00:21:39,840 --> 00:21:43,080 Speaker 1: This allowed for the annual production of seventy thousand tons 334 00:21:43,119 --> 00:21:48,560 Speaker 1: of good quality red pepper powder. And in go to 335 00:21:48,760 --> 00:21:51,800 Speaker 1: John manufacturers teamed up with the Korean Food Research Institute 336 00:21:51,800 --> 00:21:54,800 Speaker 1: to come up with the go tou Jong Hot Taste 337 00:21:54,880 --> 00:21:59,879 Speaker 1: Unit are the g U to measure the spiciness of 338 00:22:00,000 --> 00:22:02,760 Speaker 1: go to chong. Although and please correct me if I'm 339 00:22:02,760 --> 00:22:06,080 Speaker 1: wrong listeners. From what I've read, it might be mostly arbitrary. 340 00:22:06,119 --> 00:22:08,760 Speaker 1: I I also thought this. When I'm at a restaurant 341 00:22:08,800 --> 00:22:11,119 Speaker 1: they have the chili peppers next things, I'm like, who 342 00:22:11,520 --> 00:22:16,480 Speaker 1: decides what's the three and what's a four? Oh yeah, 343 00:22:16,920 --> 00:22:18,680 Speaker 1: oh yeah, And I feel like it's really up to 344 00:22:18,960 --> 00:22:24,640 Speaker 1: whatever chef is in the kitchen at that particular moment. Yes, exactly, 345 00:22:25,160 --> 00:22:27,160 Speaker 1: because sometimes you get a three pepper and it's fine, 346 00:22:27,240 --> 00:22:29,560 Speaker 1: and sometimes you get a three pepper it's not fine 347 00:22:30,040 --> 00:22:32,439 Speaker 1: and you are in trouble. And other times you're like, 348 00:22:32,480 --> 00:22:37,520 Speaker 1: oh man, this could have been spicier. Yeah, hard degree, yes, yes, 349 00:22:38,240 --> 00:22:41,880 Speaker 1: So this this scale hu It grates from zero to one, 350 00:22:42,280 --> 00:22:47,000 Speaker 1: with five labels mildly hot, slightly hot, medium hot, very hot, 351 00:22:47,080 --> 00:22:51,399 Speaker 1: and extremely hot. Uh, which from what I if I 352 00:22:51,440 --> 00:22:53,520 Speaker 1: remember in correctly, that one's pretty rare. It's kind of 353 00:22:53,560 --> 00:22:59,680 Speaker 1: like And also from what I understand, this was sort 354 00:22:59,720 --> 00:23:03,800 Speaker 1: of an effort to, I guess, reassure foreigners we weren't 355 00:23:03,800 --> 00:23:06,159 Speaker 1: familiar with gochu jong that it's not going to be 356 00:23:06,240 --> 00:23:09,720 Speaker 1: that hot. No, like, it's okay, give it a try, 357 00:23:09,840 --> 00:23:13,920 Speaker 1: You're not gonna be miserable. Yeah, yeah, And I think 358 00:23:13,920 --> 00:23:17,119 Speaker 1: that this was in conjunction with a few other things happening. 359 00:23:17,320 --> 00:23:22,160 Speaker 1: Also in South Korea's A S CJ Corporation began launching 360 00:23:22,400 --> 00:23:26,760 Speaker 1: modified gochu jong globally UM, starting with their American affiliate 361 00:23:26,920 --> 00:23:30,400 Speaker 1: brand any Chun's. And prior to this, goto jong had 362 00:23:30,440 --> 00:23:33,040 Speaker 1: been available in Europe and the America's but UM but 363 00:23:33,119 --> 00:23:38,280 Speaker 1: imported and and largely marketed specifically to Korean expats UM. 364 00:23:38,520 --> 00:23:40,959 Speaker 1: So you know, in the US the market had only 365 00:23:41,040 --> 00:23:44,120 Speaker 1: been worth some like three million dollars a year, and 366 00:23:44,359 --> 00:23:48,399 Speaker 1: they were with this initiative UM hoping for like fifty 367 00:23:48,440 --> 00:23:54,200 Speaker 1: million by and I guess it's not quite there yet, 368 00:23:54,800 --> 00:23:57,440 Speaker 1: but they are working towards it. They keep on expanding. 369 00:23:57,520 --> 00:24:00,919 Speaker 1: As of the same company announced that they were nearing 370 00:24:00,960 --> 00:24:06,400 Speaker 1: a release of halal um suitable for from Muslim markets. Yeah, 371 00:24:06,440 --> 00:24:11,000 Speaker 1: and very recently there's been a renewed interest in Korean 372 00:24:11,040 --> 00:24:15,040 Speaker 1: heritage and health UH coupled with more disposal income that 373 00:24:15,160 --> 00:24:18,160 Speaker 1: is fostered the growth of a market for song made 374 00:24:18,160 --> 00:24:21,639 Speaker 1: the traditional way, also classes on how to learn how 375 00:24:21,680 --> 00:24:24,600 Speaker 1: to do that, and at least in my anecdotal case, 376 00:24:24,720 --> 00:24:28,520 Speaker 1: I feel like more and more people in my circle 377 00:24:29,200 --> 00:24:33,480 Speaker 1: not only know about it, but love it and yeah yeah, 378 00:24:33,760 --> 00:24:35,680 Speaker 1: um yeah, we're we're we are very lucky here in 379 00:24:35,720 --> 00:24:40,240 Speaker 1: Atlanta to have um a strong Korean population that has 380 00:24:40,320 --> 00:24:44,840 Speaker 1: opened up so many amazing, beautiful restaurants that UM, I 381 00:24:45,080 --> 00:24:49,440 Speaker 1: I really miss going to um the the open top 382 00:24:49,480 --> 00:24:52,840 Speaker 1: grill kind of situations right now with and just eating 383 00:24:53,359 --> 00:24:57,200 Speaker 1: so much beautiful food. UM. But uh but but yeah yeah, 384 00:24:57,240 --> 00:25:00,480 Speaker 1: so so we have that, and we have Korean roosters, 385 00:25:00,560 --> 00:25:03,160 Speaker 1: and so we can get some of these products perhaps 386 00:25:03,160 --> 00:25:06,320 Speaker 1: more easily than um other places in the United States 387 00:25:06,359 --> 00:25:10,640 Speaker 1: might have access to. But but but yeah, I'd say 388 00:25:10,640 --> 00:25:14,320 Speaker 1: that it's a it's a steady trend around the United 389 00:25:14,320 --> 00:25:20,240 Speaker 1: States Korean style menu items on non Korean menus, UM 390 00:25:20,280 --> 00:25:25,359 Speaker 1: and I would venture to say that if you buy 391 00:25:25,440 --> 00:25:29,119 Speaker 1: such a menu item and it is spicy and like 392 00:25:29,160 --> 00:25:32,720 Speaker 1: a little savory and sweet and funky, gocha jong is 393 00:25:32,760 --> 00:25:37,760 Speaker 1: probably the key ingredient that is making it Korean. Yes, yes, yes, yes, 394 00:25:38,560 --> 00:25:41,520 Speaker 1: um And I did read I can't remember prove was 395 00:25:41,560 --> 00:25:45,960 Speaker 1: for this episode specifically, but that the dreaded millennials are 396 00:25:48,280 --> 00:25:52,000 Speaker 1: more about trying new foods and having new experiences. So 397 00:25:52,080 --> 00:25:55,640 Speaker 1: because of that, UM, a lot of restaurants are expanding 398 00:25:55,640 --> 00:25:59,119 Speaker 1: what they're offering, and it does include um, foods that 399 00:25:59,480 --> 00:26:03,120 Speaker 1: like Korean foods or yeah, just more awareness of all 400 00:26:03,119 --> 00:26:05,960 Speaker 1: those kinds of things and a desire to try all 401 00:26:06,000 --> 00:26:10,520 Speaker 1: those kinds of things. So I'm excited about that. Yeah, yeah, 402 00:26:10,800 --> 00:26:14,199 Speaker 1: me too, um and uh yeah, I always always want 403 00:26:14,200 --> 00:26:19,440 Speaker 1: to try all the new food m m hmmmm. Well 404 00:26:20,440 --> 00:26:22,840 Speaker 1: we're probably both of those going to be having some 405 00:26:22,880 --> 00:26:25,800 Speaker 1: cocu join in our future. But we do have a 406 00:26:25,840 --> 00:26:28,920 Speaker 1: little bit more for you, we do. But first we've 407 00:26:28,920 --> 00:26:30,840 Speaker 1: got one more quick break for a word from our sponsor, 408 00:26:40,080 --> 00:26:43,199 Speaker 1: and we're back. Thank you, sponsor, Yes, thank you, and 409 00:26:43,280 --> 00:26:54,119 Speaker 1: we're back with thiseness complex layers. Oh okay. You know 410 00:26:54,119 --> 00:26:57,320 Speaker 1: what I love about this is I've realized and I 411 00:26:57,359 --> 00:26:59,120 Speaker 1: know I think we said this once but it ended 412 00:26:59,160 --> 00:27:03,560 Speaker 1: up getting cut. You can hear the delay like you're 413 00:27:03,600 --> 00:27:07,760 Speaker 1: doing it. I can hear like, oh, that's the internet delay, 414 00:27:07,800 --> 00:27:11,240 Speaker 1: but it's other than that. It's like on point. So 415 00:27:12,480 --> 00:27:16,479 Speaker 1: good job, Lauren. You're you're good. And these always come 416 00:27:16,520 --> 00:27:19,800 Speaker 1: with gesticulations and they really help you're You're You're like 417 00:27:19,840 --> 00:27:23,560 Speaker 1: a composer up there, just leading me, leading me. Remember 418 00:27:23,560 --> 00:27:27,240 Speaker 1: that time I almost destroyed the studio because I spun around. 419 00:27:28,280 --> 00:27:33,159 Speaker 1: I do that way I get into it. I'm just 420 00:27:33,200 --> 00:27:35,360 Speaker 1: waiting for the day I do that my home studio 421 00:27:37,119 --> 00:27:39,880 Speaker 1: and knock all of your costumes off yours and all 422 00:27:39,920 --> 00:27:44,959 Speaker 1: your games off the shelves, and then I'll just become 423 00:27:45,040 --> 00:27:48,520 Speaker 1: one like what do I got in here? Winter's Soldier 424 00:27:48,880 --> 00:27:56,040 Speaker 1: with my Star Wars Harley Quinn mash up costume? Oh no, yeah, yeah, 425 00:27:56,320 --> 00:28:01,240 Speaker 1: I wonder. I wonder what food item will finally do it? Oh, 426 00:28:01,920 --> 00:28:04,480 Speaker 1: it's gotta be. We already did Simon roll. That would 427 00:28:04,480 --> 00:28:08,960 Speaker 1: have been probably the one obvious choice. But I'm sure 428 00:28:09,760 --> 00:28:13,439 Speaker 1: there's one. There's one out there. It's gonna make me 429 00:28:13,520 --> 00:28:23,120 Speaker 1: spin and now all everything's gonna come crashing down. But 430 00:28:23,160 --> 00:28:26,920 Speaker 1: that didn't happen today, So not today. We'll eagerly await 431 00:28:27,040 --> 00:28:32,919 Speaker 1: that day. In the meantime, uh Cinema wrote, I was 432 00:28:32,960 --> 00:28:35,320 Speaker 1: listening to your Mohito episode today and just had your 433 00:28:35,400 --> 00:28:37,919 Speaker 1: right in. Mohitos are one of my favorite drinks, so 434 00:28:38,040 --> 00:28:41,280 Speaker 1: refreshing and delightful, though now I will definitely think twice 435 00:28:41,320 --> 00:28:45,840 Speaker 1: before ordering one. In a I spent a week. I 436 00:28:45,880 --> 00:28:48,120 Speaker 1: spent a week in Mexico back in February, and every 437 00:28:48,200 --> 00:28:50,120 Speaker 1: day at the pool from eleven am to one pm 438 00:28:50,200 --> 00:28:52,800 Speaker 1: was happier where you order a drink and they bring 439 00:28:53,040 --> 00:28:57,120 Speaker 1: you to every day For a week between eleven and 440 00:28:57,200 --> 00:28:58,880 Speaker 1: one my best friend and I had a pair of 441 00:28:58,880 --> 00:29:01,400 Speaker 1: mohitas and chips and coamole to go along with our 442 00:29:01,440 --> 00:29:06,160 Speaker 1: pool side lounging. That sounds amazing. Best thing ever. Also, 443 00:29:06,200 --> 00:29:08,720 Speaker 1: I was glad to hear you mentioned the mohito flavored craze. 444 00:29:08,920 --> 00:29:11,160 Speaker 1: When he first started talking, I thought I have to 445 00:29:11,200 --> 00:29:14,040 Speaker 1: tell them about mohito flavored seven up, but then you 446 00:29:14,120 --> 00:29:16,800 Speaker 1: mentioned it, so instead, I'll tell you my story about 447 00:29:16,800 --> 00:29:20,320 Speaker 1: mohito flavored seven up. My husband and I were in 448 00:29:20,360 --> 00:29:22,720 Speaker 1: Paris on vacation for my birthday a couple of years ago, 449 00:29:23,040 --> 00:29:25,600 Speaker 1: and one evening he just wasn't feeling well, So instead 450 00:29:25,640 --> 00:29:27,280 Speaker 1: of going out to dinner, I just popped across the 451 00:29:27,320 --> 00:29:29,280 Speaker 1: street to the little market and grabbed a couple of 452 00:29:29,360 --> 00:29:33,240 Speaker 1: quick pasta meals and bottled and bottled beverages. Since my 453 00:29:33,320 --> 00:29:35,760 Speaker 1: husband's stomach was bothering him, I grabbed a seven up, 454 00:29:35,840 --> 00:29:37,880 Speaker 1: not really looking at it other than to see it 455 00:29:37,920 --> 00:29:39,960 Speaker 1: was seven up. I get back to our room and 456 00:29:40,000 --> 00:29:43,080 Speaker 1: he opens it and takes a sick The look on 457 00:29:43,240 --> 00:29:47,480 Speaker 1: his face is one of pure disgust what I asked, 458 00:29:47,520 --> 00:29:49,760 Speaker 1: and he thrust the bottle at me to shy myself. 459 00:29:50,080 --> 00:29:52,960 Speaker 1: I examined the bottle and noticed the Mohito label on it. 460 00:29:53,280 --> 00:29:56,320 Speaker 1: I take at tentative sip. It has a sickly sweet, 461 00:29:56,400 --> 00:29:59,200 Speaker 1: minty limey medicine you taste, and I'm sure I made 462 00:29:59,280 --> 00:30:04,600 Speaker 1: my own pure discussed. I apologized profusely for not paying 463 00:30:04,600 --> 00:30:06,520 Speaker 1: close to attention to the bottle, not for it to 464 00:30:06,520 --> 00:30:08,320 Speaker 1: go back to the store. But my husband strike it 465 00:30:08,320 --> 00:30:11,280 Speaker 1: off and continued to drink it between the bubbles and 466 00:30:11,280 --> 00:30:14,080 Speaker 1: the ment. It did manage settle his stomach. But I 467 00:30:14,160 --> 00:30:20,200 Speaker 1: definitely wouldn't recommend it. Huh, I think too, And I'm not. 468 00:30:20,360 --> 00:30:24,520 Speaker 1: I'm not dismissing your reaction at all, but in my keys, 469 00:30:24,520 --> 00:30:27,360 Speaker 1: like if I'm expecting one thing and I get another, 470 00:30:27,600 --> 00:30:31,960 Speaker 1: like the other day, Oh oh boy, I oh no, 471 00:30:32,360 --> 00:30:36,320 Speaker 1: I thought I was drinking. I was thinking a big 472 00:30:36,360 --> 00:30:38,320 Speaker 1: swing of water and it was definitely a gin and tonic, 473 00:30:39,080 --> 00:30:43,000 Speaker 1: and oh that was I It took me many minutes 474 00:30:43,080 --> 00:30:45,800 Speaker 1: to recover from just the shock of it wasn't as bad, 475 00:30:46,320 --> 00:30:50,360 Speaker 1: just normally don't take that big of a gulp of 476 00:30:50,360 --> 00:30:52,960 Speaker 1: of gin and tonic all at once. Yeah. Yeah, I 477 00:30:53,000 --> 00:30:55,720 Speaker 1: think the worst the worst experience of that that I 478 00:30:55,800 --> 00:30:58,840 Speaker 1: ever had was um, I was eating um, you know, 479 00:30:58,920 --> 00:31:01,800 Speaker 1: some some like pieces of like chocolate covered fruit, you know, 480 00:31:03,480 --> 00:31:07,800 Speaker 1: and uh, and one of them, like I thought, because 481 00:31:07,800 --> 00:31:10,600 Speaker 1: of the shape it was going to be a ball 482 00:31:10,640 --> 00:31:13,800 Speaker 1: of like melon, like like honeydew maybe or cantelope or 483 00:31:13,800 --> 00:31:15,880 Speaker 1: something kind of in chocolate, because it was the exact 484 00:31:15,960 --> 00:31:20,440 Speaker 1: same shape as a melon ball. It was not melan. 485 00:31:20,680 --> 00:31:26,440 Speaker 1: It was apple, and and I was like, what is 486 00:31:26,480 --> 00:31:29,320 Speaker 1: wrong with my life? Like why what have I done 487 00:31:29,360 --> 00:31:33,080 Speaker 1: to deserve this? What is what? This is a punishment? 488 00:31:33,440 --> 00:31:37,120 Speaker 1: I a lot of I wrot And then once I 489 00:31:37,160 --> 00:31:38,840 Speaker 1: realized what it was, I was like, oh, this is fine, 490 00:31:38,920 --> 00:31:41,720 Speaker 1: but like I couldn't get over that initial reaction. I 491 00:31:41,760 --> 00:31:45,520 Speaker 1: was like, no more of that. Yeah. My my friends 492 00:31:46,240 --> 00:31:50,480 Speaker 1: once they thought I was being a big child and 493 00:31:50,480 --> 00:31:53,840 Speaker 1: they thought I was hyping up my distaste for Dr Pepper, 494 00:31:53,920 --> 00:31:57,040 Speaker 1: So they switched out my coke with Dr Pepper and 495 00:31:57,120 --> 00:32:01,800 Speaker 1: I did the most infamous like jacktile spittake, I mean 496 00:32:02,080 --> 00:32:06,520 Speaker 1: feet feet It went, Oh, I'm not messing around. I 497 00:32:06,560 --> 00:32:11,400 Speaker 1: don't like Dr Pepper. Don't try to trick me. Oh wow, 498 00:32:12,240 --> 00:32:15,560 Speaker 1: that's amazing. Um, and I'm sorry that you had that experience. 499 00:32:15,560 --> 00:32:19,959 Speaker 1: That sounds unpleasant. It was. I haven't forgotten it like 500 00:32:20,000 --> 00:32:23,600 Speaker 1: that happened in middles clearly. Oh my gosh, I assumed 501 00:32:23,680 --> 00:32:25,520 Speaker 1: this was like four years ago. No, this is like 502 00:32:25,560 --> 00:32:34,440 Speaker 1: middle school cool, but I never forget. Uh um. Well, 503 00:32:35,080 --> 00:32:38,400 Speaker 1: Daniel wrote, I just listened to your episode on ice 504 00:32:38,440 --> 00:32:40,560 Speaker 1: cream trucks, which made me think about the ice cream 505 00:32:40,600 --> 00:32:43,840 Speaker 1: carts I saw in Singapore. Those little carts are usually 506 00:32:43,840 --> 00:32:47,320 Speaker 1: owned by elderly ice cream uncles. They can be found 507 00:32:47,320 --> 00:32:49,720 Speaker 1: in the tourist areas, but more so in residential areas 508 00:32:49,720 --> 00:32:52,840 Speaker 1: and outside schools after class's end. While they sell all 509 00:32:52,920 --> 00:32:55,720 Speaker 1: kinds of ice cream, their most iconic and popular offering 510 00:32:55,920 --> 00:32:58,800 Speaker 1: is the ice cream sandwich. Not to be confused with 511 00:32:58,840 --> 00:33:02,040 Speaker 1: the type of ice cream sandwich sold prepackaged. This dish 512 00:33:02,080 --> 00:33:04,960 Speaker 1: consists of a thick chunk of ice cream, not scooped, 513 00:33:05,040 --> 00:33:08,120 Speaker 1: but sliced from a big slab. This is then served 514 00:33:08,160 --> 00:33:11,680 Speaker 1: wrapped in a slice of soft rainbow colored soft bread. 515 00:33:12,360 --> 00:33:15,120 Speaker 1: This is a local favorite and when I moved to Singapore, 516 00:33:15,240 --> 00:33:17,960 Speaker 1: I had to try it. Unfortunately, when I got around 517 00:33:17,960 --> 00:33:20,400 Speaker 1: to order it, the uncle gave me the daury In 518 00:33:20,520 --> 00:33:24,160 Speaker 1: varieties instead of the mango flavor I asked for. This 519 00:33:24,240 --> 00:33:27,520 Speaker 1: experience has traumatized me so much that I haven't dared 520 00:33:27,560 --> 00:33:30,920 Speaker 1: to try anything from the ice cream card again ever, 521 00:33:31,000 --> 00:33:40,640 Speaker 1: since this is exactly what we're talking about. Expectations, expectations. Yes, also, 522 00:33:40,720 --> 00:33:44,400 Speaker 1: I highly recommend any listeners look this up. It's really 523 00:33:44,480 --> 00:33:50,800 Speaker 1: pretty like the ringbow colored bread sandwich. Yeah, that's that 524 00:33:50,920 --> 00:33:54,040 Speaker 1: sounds The mango flavor does sound amazing. I would probably 525 00:33:54,120 --> 00:33:57,200 Speaker 1: also enjoy the Dauryan flavor, but I would want to 526 00:33:57,240 --> 00:34:00,400 Speaker 1: be expecting it. I still have that ice cream, Lauren. 527 00:34:01,040 --> 00:34:09,239 Speaker 1: I we like Cathulu. It weights in our dreams, in 528 00:34:09,400 --> 00:34:18,600 Speaker 1: my my freezer, freezer. Uh no, okay, well yeah yeah 529 00:34:18,800 --> 00:34:21,279 Speaker 1: as soon as we as soon as we plan a 530 00:34:21,400 --> 00:34:27,920 Speaker 1: socially distanced hang out, yes, we'll have oysters, dirty and 531 00:34:28,000 --> 00:34:31,080 Speaker 1: ice cream. It's shaping up to be quite the event. 532 00:34:31,840 --> 00:34:38,920 Speaker 1: It is. Heck um whoa. Well, we will definitely figure 533 00:34:38,960 --> 00:34:43,760 Speaker 1: that out mean time. Thanks to both of those listeners 534 00:34:43,800 --> 00:34:45,400 Speaker 1: whore writing in. If you would like to write to us, 535 00:34:45,440 --> 00:34:48,520 Speaker 1: you can. Our email is Hello at savor pod dot com. 536 00:34:48,680 --> 00:34:51,480 Speaker 1: We're also on social media. You can find us on Facebook, Twitter, 537 00:34:51,560 --> 00:34:54,080 Speaker 1: and Instagram at savor pod and we do hope to 538 00:34:54,120 --> 00:34:56,880 Speaker 1: hear from you. Savor is production of I Heart Radio. 539 00:34:57,000 --> 00:34:59,040 Speaker 1: For more podcasts on my heart Radio, you can visit 540 00:34:59,080 --> 00:35:01,680 Speaker 1: the i heart Radio app, Apple Podcasts, or wherever you 541 00:35:01,719 --> 00:35:04,400 Speaker 1: listen to your favorite shows. Thanks as always to our 542 00:35:04,440 --> 00:35:07,239 Speaker 1: super producers Dylan Fagin and Andrew Howard. Thanks to you 543 00:35:07,280 --> 00:35:08,920 Speaker 1: for listening, and we hope that lots more good things 544 00:35:08,960 --> 00:35:09,719 Speaker 1: are coming your way