Kimchi Pete founded Seoul of Sydney—a pop-up dining experience based on authentic Korean cooking—after finishing up as the Beverage Director at Belle’s Hot Chicken. In this episode of How-To, he shows us how to make a traditional Korean stew with beef brisket. Kimchi Pete’s parents opened one of the first Korean grocery stores in Sydney, so he’s always been surrounded by food. Inspired by childhood memories and a love of fresh ingredients, he creates a rich stock base of anchovies, soy bean paste, and kelp which adds an umami rich boost.Check out the recipe here: https://munchies.vice.com/en_us/article/ype7vy/mla-korean-beef-brisket-stewWATCH NEXT:How-To: Make Lobster Rolls with Matty Matheson: http://bit.ly/2d50x0fSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIESCheck out http://munchies.tv for more!Follow Munchies here:Facebook: http://facebook.com/munchiesTwitter: http://twitter.com/munchiesTumblr: http://munchies.tumblr.comInstagram: http://instagram.com/munchiesvicePinterest: https://www.pinterest.com/munchiesFoursquare: https://foursquare.com/munchiesMore videos from the VICE network: https://www.fb.com/vicevideo