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Ginseng is known and used in many ways by Korean and Korean American families. In this program, Korean American chefs Yesoon Lee and her son Danny Lee—who separately own and operate several popular restaurants in the Washington, D.C., area, including Mandu, Chiko, and Anju—will prepare and talk about one beloved dish and its significance to the Korean American community.
Samgyetang is a traditional Korean ginseng chicken soup which is eaten for its rich flavor and healthful properties in the heat of the summer. Yesoon will prepare a more traditional version of the soup, while Danny will prepare his contemporary take which he serves at Anju. They will discuss the tradition behind the soup, their own cooking experiences, and how Korean Americans use ginseng in other ways. Folklife researcher Grace Dahye Kwon will moderate the conversation. AccessibilityReal-time captioning (CART) and American Sign Language interpretation will be provided for this program while it’s live. To access, please follow the links below.
Simulcast with ASL and CART (via Zoom)
CART only (via Streamtext) Sponsor
This program is part of the Festival’s American Ginseng: Local Knowledge, Global Roots project, which received federal funding from the Asian Pacific American Initiative Pool, administered by the Smithsonian Asian Pacific American Center. 2021 Smithsonian Folklife Festival This year, the Festival presents “Beyond the Mall: Making Matters,” a weekend series of online events that explore and celebrate the role of artisans in cultural sustainability. See the full schedule. |