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My Food Films

My foodie videos can be found on Tripfilms

My other food-related films:

The Raw Truth

Runtime: 24 min 43 sec
Produced by: Jess Dang, Joseph Camerota
Written by: Jin Yoo-Kim
Directed by: 
Jin Yoo-Kim
Director of Photography: Luke Patton
Sound: Kimberly Patrick, Ronald Olson Jr.
Edited by: Billy Sullivan, Barb Steele
Composers: Alexis Marsh & Sam Jones
Cast:   Alexa Kahn, Andy Dick, Anthony Brown, Baruch Inbar, Brian James Lucas, Chef Juliano, James Stewart, Joel Funk, Ludo Lefevbre, Mark Peel, Maya Kriheli, Murisa Harba, Nesanet Abegaze, Russ Parsons

Short synopsis: The Raw Truth is a revealing and exciting look into The Raw Food Movement in Southern California. The Raw Food Diet is a diet consisting only of raw fruits, vegetables, nuts, and seeds. And is based on the premise that foods cooked over 118 degrees lose all of their nutrients while foods prepared below that temperature keep them. The advent of food processors, blenders and dehydrators has made this all possible. Could this be the next evolution of eating for our world?

Bacon Wrapped Date

Runtime: 11 min
Produced by: David Ngo
Written by: David Ngo
Directed by: 
Jin Yoo-Kim
Director of Photography: Edward Shen
Edited by: Edward Graff
Composer: Robert F. Trucios
Animation by: Michelle Tessier
Stylist: Mika Yamamura
Cast:   Hong Hoang, Allan Axibal

Short synopsis: 
Bacon Wrapped Date is the story of two rival foodies who collide on a 
blind date in Los Angeles.

World Premiere - Sun, 5/1/11 @ 4:45p
Los Angeles Asian Pacific Film Festival
Laemmle Sunset 5

More info here:

Popular posts from this blog


"Cuñape" is the best cheeseballs in the world, and it’s from Santa Cruz, Bolivia. These gooey and addictive cheese balls are similar to the Brazilian "pão de queijo" or the French "gougères" or the Colombian "pandebono" but all of these are different from each other as well. Gougères are lighter and more airy while the Brazilian ones are chewier but drier on the outside. I would say the pandebonos are closest in taste and texture to the Bolivian cuñape but it is slight more bready.

In Bolivia, we use mennonite cheese (farmer's cheese) for this recipe and honestly without that cheese it will never be exactly like the original but you do what you can. I've been hunting down a similar cheese in the U.S. for ages but the closest I can get to it is to use the queso blanco or fresco and add some more salt (or even mix some feta into it).

The history of the cuñape is very interesting. It is a Guaraní word that means "a woman's breast&…

Quinoa Soup

It took me nearly ten years to see Bolivia again. In my mind, I built up Bolivia to be this magical place where not only my childhood took place, but a place untouched by the evilness of industrialization, mass production, and globalization.

(Lomas de Arena: Sand Dunes, Santa Cruz, Bolivia)
Of course, a lot of things have changed.

(La Paz, Bolivia)
When I lived in Bolivia, I barely left my city, Santa Cruz. The cuisine of the altiplano (or the high altitude regions) is pretty different from the cuisine of the lowlands. La Paz, the capital, is dry, cold in the shade, hot in the sun, and you're basically living amongst the clouds. People here eat a lot more quinoa than they do in Santa Cruz. Most of the quinoa comes from the altiplano because quinoa is hardy and it can grow in high altitudes. The andes are the perfect place for quinoa to grow. During our trip to La Paz and the Salar de Uyuni, we had a lot of quinoa soup and cooked quinoa instead of rice. European backpackers rejoic…

Hangari Bajirak Kalgooksoo (or kalguksu)

My Korean friend and I came here a bit early to avoid the lunch rush and I'm so glad we did. By the time we were finished, there was a grip of Koreans waiting to eat. This is one of the best kept secrets of Koreatown right now and most people still haven't quite jumped on the Kalgooksoo bandwagon yet but they will once they have a taste of this doughy hand pulled noodles set in a delicious seafood heavy broth. 

Bajirak means clams and so I ordered the restaurant namesake's noodle dish (written out as "Manila Clam Kalguksu - $9.95 as of this writing) while my friend ordered the Spicy Seafood Kalguksu ($9.95 as of this writing). We also ordered a side of steamed dumplings (was a bit extraneous at $7.95 as of this writing).

My Manila Clam Kalguksu came out piping hot. The steam that rose from it engulfed my senses and I could smell all the wonderful sea creatures that died for me to enjoy their umami flavors. One stir into my noodles and I could see how the noodles were …