Sunny says bibimbap is both ubiquitous and beloved in South Korea - not unlike another dish I often site in discussions of bite variety vs. For one thing - it's a masterful case study in bite consistency. It was tough."Įventually Sunny was stationed in South Korea, where she got her start in entertainment - as a radio broadcaster in the Air Force.Īnd while she was there, she did what she learned to do growing up: EAT GOOD FOOD - especially bibimbap (BEE-beem-bop), rice and vegetables cooked in a stone pot, topped with a fried egg and a dab of spicy, funky fermented soybean paste called gochujang:Įaters, I'm a huge fan of bibimbap. "Your goal was to rush to eat so you can get back up and get dessert. "It was like going to jail," she says of the food in basic training at Lackland Air Force Base in Texas. "I’m that way too now because I saw her do that."Īfter high school, Sunny joined the Air Force and went to basic training - where the food culture was unlike anything she'd experienced growing up on military bases around the world. "My Mom would knock on our next door neighbors’ - the Trans, a Vietnamese family - : 'Excuse me, can you show me how to make spring rolls?'" Sunny says. This week on The Sporkful, Food Network star Sunny Anderson talks about growing up on Army bases all over the world, her own time in the Air Force, and all the foods she ate along the way - from blood sausage to bibimbap to Spam. I have parents who made kimchi - we are black!" "My mom made kimchi in Germany the real way – she actually put it in the earth. "Every time we got new orders, my parents would do the research and say 'Look at how they eat there!'" Sunny recalls. But unlike a lot of TV food personalities, she’s not a trained chef. You’ve seen Sunny Anderson cooking on the Rachael Ray Show and the Food Network show The Kitchen. This week's episode of The Sporkful podcast is up! Listen through the player or iTunes/Podcasts app.
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