Kimchee and KFC: Young Joni’s Ann Kim and Adam Gorski on new American food traditions

Adam Gorski’s Brandy Old Fashioned


Adam Gorski’s Brandy Old Fashioned // Photo by Wing Ta


  • 2 ounces Pierre Ferrand 1840 Cognac
  • ¼ ounce chamomile syrup (see below)
  • 2 dashes Bittercube Bolivar Bitters


Combine ingredients in a mixing glass and stir with ice. Strain into a rocks glass with fresh ice. Garnish with lemon peel and chamomile flower (optional).

Chamomile Syrup

  • ¼ cup chamomile tea
  • 4 cups white sugar

Simmer tea in 4 cups of water for 8 minutes. Strain and whisk in sugar while the tea is still hot. Chill immediately.

Ann Kim’s Sweet and Spicy Ribs


Ann Kim’s Sweet and Spicy Ribs // Photo by Wing Ta

Dry Rub

  • 2 racks of St. Louis-style pork ribs
  • 2 tablespoons black pepper
  • 2 tablespoons salt
  • 3 tablespoons gochugaru
  • 3 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1 tablespoon garlic powder

Barbecue Sauce

  • 3 tablespoons minced ginger
  • 2 tablespoons minced garlic
  • 1 cup gochujang
  • ½ cup brown rice syrup
  • ½ cup sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 tablespoon black pepper
  • 3 tablespoons cider vinegar

Massage the dry rub into ribs and rest overnight in the fridge. Section the racks into individual ribs and smoke over a water bath for three hours at 225 degrees. Toss the ribs in the barbecue sauce and serve immediately.

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