{"id":20866,"date":"2014-10-11T04:10:53","date_gmt":"2014-10-11T04:10:53","guid":{"rendered":""},"modified":"2014-10-11T04:10:53","modified_gmt":"2014-10-11T04:10:53","slug":"in-the-kitchen-with-roy-choi","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=20866","title":{"rendered":"In the Kitchen With: Roy Choi"},"content":{"rendered":"<p>Instant ramen doesn&#8217;t get the respect it deserves, says Roy Choi.<\/p>\n<p>&#8220;Making instant ramen is spiritual, important and methodical for Korean-American kids,&#8221; says the chef-owner of L.A.&#8217;s beloved Kogi taco truck, as well as Chego, A-Frame, Alibi Room and Sunny Spot restaurants. &#8220;It&#8217;s our peanut butter and jelly sandwich.&#8221;<\/p>\n<p><iframe src=\"\/\/player.vimeo.com\/video\/79105938\" width=\"500\" height=\"281\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen><\/iframe><\/p>\n<p><a href=\"http:\/\/www.tastingtable.com\/entry_detail\/national\/15545\/Instant_Ramen_Recipe_from_Roy_Choi.htm#ixzz3FuHpBI8W\">Read more<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instant ramen doesn&#8217;t get the respect it deserves, says Roy Choi. &#8220;Making instant ramen is spiritual, important and methodical for<\/p>\n","protected":false},"author":1,"featured_media":72448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[],"tags":[],"class_list":["post-20866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg","medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","medium_large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","1536x1536":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","2048x2048":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-highlighted-post":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-featured-post-medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-featured-post-small":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x90.jpg","colormag-featured-image":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-default-news":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg","colormag-featured-image-large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-block-extra-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-small-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-medium-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg"},"magazineBlocksPostAuthor":{"name":"Admin","avatar":"https:\/\/secure.gravatar.com\/avatar\/53e6cdc30765aade0129f85e5aeb50124b1d3f5bb9a70373be31e4eb328371e0?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"Instant ramen doesn&#8217;t get the respect it deserves, says Roy Choi. &#8220;Making instant ramen is spiritual, important and methodical 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