this is beef rib stew. >> that kimchi's looking fresh. >> yes, kimchi's fresh. >> today is chestnut rice special rice for tony. >> and then stuffed peppers. >> oh, that's david's favorite. >> cheong po mook, seaweed and jelly mung beans, noodles with shiitake mushrooms, avocado egg rolls, fried squid and shrimp, potato pancake. often at the choe house, there's a few mexican dishes sprinkled in as well. it is always a great meal. i can tell you that. >> thanks, mom. this is delicious. >> this is awesome. >> thank you. >> i love it. >> during the riots of '92, jim and jane choe worked as real estate agents and property managers, so the destruction in koreatown had a direct impact on their lives. the choes watched from home as the chaos unfolded on tv. after the riots, jim wrote a letter to the editor that was published in the "l.a. times." >> i'm extremely angry with the lapd for their outrageous action. while the cops to let the looters run wild and rape our city, they somehow had time to bother korean shop owners guarding their stores. how can an owner of a business just sit back and wat

>> well, i had a hard time with kimchi when i was growing up. it's a vu a very pungent thing,d living in a small apartment when it's hot and smelling that very intense, fermented aroma of kimchi, it's overwhelming. and even as a person around it all his life, it's a very intense aroma. >> rose: number five is ice dish on ice. >> this is a really simple dish. ice fish on a frozen and shaved dache. it's a very simple dish and it's inspired by the the idea of a japanese aesthetic -- >> which combines simplicity and beauty. spring porridge with sea urchin. >> this is a california local cooking. we have rice from the sacramento delta. asparagus, sea urchin from santa barbara. things that come into season. >> rose: tell me about the importance of how food looks. >> you know, my relationship with food aesthetics has changed over the years. and now for me it's about trying to present things in a natural form. you know, how do you make something look delicious but not make it look like there are 20 chefs in the back of the kitchen with tweezers and the k

the kimchi. make room for the noodles. oh, that's good.appy place now. oh, yeah. first night back. right to the market. bunch of unrecognizable and invariably and inevitably delicious food. good to be back, man, good to be back. ♪ ♪ ♪ [ speaking in a foreign language ] ♪ ♪ ♪

corey: i had a hard time with kimchi when i was growing up. it is a very pungent thing.g in a small apartment when it is hot, spelling that very intense, fermented aroma, it is overwhelming. even as a korean who has been around it all of his life, it is a very intense aroma. charlie: number five is a dish on ice. corey: this is a simple dish of ice fish. frozen, then shaved. it is inspired by the idea of a japanese aesthetic. it combines simplicity, beauty, and subtlety. charlie: number six is spring porridge with sea urchin. corey: this is our california local cooking. we have rice from the sacramento delta. we have minor lettuce, asparagus, see -- sea urchin from santa barbara. things that come into season. charlie: tell me the importance of how food looks. corey: my relationship with food aesthetics has changed over the years. now, for me, it is about trying to present things in their natural form. how do you make something look delicious, but not make it look like there are 20 chefs in the back of the kitchen with tweezers and knives manipulating these things. that i