This week, host Karen Han discusses the basics of great Korean food with chef Hooni Kim. In the interview, Hooni starts by explaining how one of his restaurants developed a meal-kit service at the start of the pandemic. Then he discusses his latest venture, the Little Banchan Shop, which will offer packaged Korean side dishes (called Banchan), marinated meats, and other items that customers can incorporate into their home cooked meals.  After the interview Karen and co-host Isaac Butler talk about the importance of trail and error in creative work. In the exclusive Slate Plus segment, Karen asks Hooni about his cookbook, My Korea: Traditional Flavors, Modern Recipes.  Send your questions about creativity and any other feedback to working@slate.com or give us a call at (304) 933-9675. Podcast production by Cameron Drews. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get benefits like zero ads on any Slate podcast, bonus episodes of shows like Slow Burn and Big Mood, Little Mood—and you’ll be supporting the work we do here on Working. Sign up now at slate.com/workingplus. -- Link to Atlassian Work Check Learn more about your ad choices. Visit megaphone.fm/adchoices