(And Episode 2 With Roy Choi? Baby, It’s a Masterclass!)

Darlings, gather ‘round, because today, we are feasting! And I don’t just mean spiritually, emotionally, and aesthetically—no, no, no! I mean a full-course meal for the senses, served up with a side of healing, courtesy of Netflix’s With Love, Meghan. And honey, if you’re not already watching, then fix your plate and let’s dig in because episode two? Chef Roy Choi? Korean chicken and banchan? It sent me into a culinary rapture so deep, I saw my ancestors shaking their heads at me for not knowing these kitchen secrets sooner. I have lived in Korea for 15 years, and I still walked away with my edges snatched by the knowledge he dropped. Let’s get into it!

First, Let’s Talk About This Show’s Vibe: Soft Life or Bust!

Before we deep-dive into the deliciousness of episode two, let’s talk about why With Love, Meghan is the cultural detox we all need. In a world where we are constantly bombarded with the never-ending horror movie that is the political landscape (the way I have to spiritually sage my phone every morning before reading the news?), it is a gift to have a show that says: “Baby, take a break. Put down the pitchfork, pick up a pastry, and bask in the joy of existing.”

This series is a love letter to Black folk, queer folk, differently abled folk, and women who just want to breathe without fighting for our damn lives every second of the day. It’s giving opulence without oppression. It’s giving ease without exploitation. It’s giving, “Yes, baby, you deserve softness, joy, and a seven-course meal served on fine china.” Because why not?

And the fact that it’s Meghan Sussex—who, let’s be honest, has survived the British tabloid version of The Hunger Games—leading this journey into relaxation and self-indulgence? That’s poetic justice, darling.

Episode 2: Roy Choi and The Gospel of Korean Cuisine

Now let’s get into episode two, where Meghan links up with the culinary prophet himself, Chef Roy Choi. Now, listen—when I tell you this man was out here preaching the Korean food gospel? I had to pause, take notes, and repent for every time I disrespected my own kitchen.

The Art of the Side Dish (Banchan, Baby!)

First of all, if you think Korean food is just about the main dish, delete that thought from your mind immediately. Banchan (반찬), or side dishes, are the heart and soul of Korean dining. It’s not just food—it’s an experience, a philosophy, a lifestyle.

Now, I’ve lived in Korea for over a decade and considered myself a banchan aficionado, but Roy Choi still taught me some things that made me clutch my pearls. His breakdown of how each side dish should balance out the others? The way pickled, fermented, and fresh elements work together like a perfectly choreographed K-Pop group? Chile, I was shooketh.

• Kimchi is Queen, but It Ain’t the Whole Kingdom – He reminded us that while kimchi is iconic, true banchan magic happens when you diversify. You need marinated vegetables, savory pancakes, spicy radish, braised potatoes—a whole supporting cast. It’s giving ensemble excellence.
• The Science of Flavors – He broke it down: a proper spread should have crunch, softness, tang, spice, and umami all in perfect harmony. If your table doesn’t have that balance? It’s not a Korean meal, it’s just… food.
• Leftovers Ain’t Basic, They’re Elevated – Roy showed how banchan should be repurposed throughout the week, not just consumed and forgotten. That spinach namul you had on Monday? By Wednesday, it’s in a rice bowl. That braised tofu? It’s suddenly a sandwich filling.

I had to pause the episode just to let all this sink in. It was like re-learning how to eat, and I’m not even mad about it.

The Chicken Revelation: Crispy, Juicy, Divine

And then, we get to the chicken moment. Y’all. Y’ALL.

Now, if you’ve ever had proper Korean fried chicken, you already know it’s superior. The crunch? Otherworldly. The juiciness? Unmatched. The seasoning? Transcendent. But Roy took us deeper into the methodology, and I was out here taking notes like a grad student in a masterclass.

• The Double-Fry Secret – One fry makes it crispy, but two? It makes it angelic. It’s the reason why Korean fried chicken stays crisp even under a thick glaze.
• The Importance of Starch – He explained why cornstarch or potato starch is crucial for achieving that delicate, shattering crust. If you’re just out here dredging your chicken in flour, you’re doing it wrong!
• Sauce Strategy – The balance between sweet, spicy, and tangy sauces is not accidental. There’s a formula, and baby, you need to respect it.

I thought I knew fried chicken. I thought I understood. But no. Roy Choi sent me back to the drawing board, and now I refuse to eat subpar poultry ever again.

Final Thoughts: The Soft Life Requires Good Food and Good Vibes

At the end of the day, With Love, Meghan isn’t just about food—it’s about joy. It’s about taking time to indulge, to nourish, to be present in a world that constantly tells us we don’t deserve to slow down.

For Black folk, for queer folk, for differently abled folk, for women—we deserve this era of ease. We deserve to sit down, enjoy a home-cooked meal, sip something delightful, and know that rest is resistance. That pleasure is power.

And if that pleasure comes in the form of double-fried Korean chicken and a plate full of perfectly balanced banchan? Well, baby, I think we just found the blueprint.

So go forth, darlings. Watch the show. Fry the chicken. Live your softest, most delicious life. Because in this house, we indulge.

XOXO,
Princess K-Pop 💋✨