Guy Fieri and his son, Hunter, are in Juneau, Alaska where they visit a Mexican-Korean fusion restaurant and try the Slow-Braised Korean Short Ribs with Caramelized Kimchi Rice and Korean Cabbage Slaw.
Jeff Mauro puts a double punch of spice and heat in the glaze and marinade for his fried chicken, and he shares his secret technique for crispy fried chicken with lots of nooks and crannies.
The flavors don't stop when Guy Fieri takes a bite of this toasted sandwich with thinly sliced bison pastrami, kimchi and pork pate at Donabe in Taos, New Mexico.
This hearty, spicy stew is a quintessential camping food in Korea. Its varied ingredients can be held in coolers or at room temp for extended periods of time, making them easy to bring along.