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.
Guy hits Pijiu Belly -- a unique Asian joint in Atlanta -- for a sandwich made with pork belly that's been seared, braised and deep-fried topped with house-made kimchi and peach hoisin sauce.
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.
This trip, Guy Fieri's diving into a festival of flavor! In Sherman Oaks, Calif., actor Joe Mantegna joins the party at an Italian-vegan joint breakin' all the rules with a righteous ricotta pie and lights-out lasagna. There's a husband-and-wife team in Cincinnati specializing in farm-to-table and fermentation, plating a prime-time pork burger with kimchi, plus smoked turkey and sauerkraut on sourdough. And a legit Laotian-American spot in Austin, Texas, is mixin' up mama's recipes, servin' the-bomb beef in a crispy rice salad and killer coconut escolar ceviche.
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.