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Chefs Explore Korean Ingredients

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저작자 미상 (저작물 2267374 건)

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공표년도

창작년도

2011-11-18

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Tam Kwok Phung is a chef from China.
He created a sauce by combining barley and Korean traditional soybean paste 'doenjang' for his main dish.
[Interview : Tam Kwok Fung‚ Chef from Macau] "Korean doenjang is great with meat like lamb and duck."
Spicy sauce made of Korea's 'gochujang' chili paste is used for a sea bream dish.
Korean soy sauce is also used in an ox tail dish.
Six world renowned chefs are gathered in Korea showing off their skills using Korean ingredients for charity gala dinner events called 'Taste of Star Chefs' organized by a Korean celebrity chef‚ Edward Kwon.
Kwon says the events aim to promote Korean ingredients rather than specific Korean dishes.
[Interview : Edward Kwon‚ Chief from Korea] "Chefs from other countries could realize how they can have a different flavor by using Korean traditional ingredients. This would hopefully influence them to use Korean ingredients for their dish."
A chef from Japan says a traditional ingredient can become a global ingredient.
[Interview : Shinichiro Takag‚ Chef from Japan] " Teriyaki sauce can be a good salesman for image of the Japanese."
A chef from Hong Kong likes Korean beef‚ hanwoo.
[Interview : Richard Ekkebus‚ Chef from Hong Kong] "I was very impressed by the quality of the beef‚ particularly the marbling and the taste. But when I tried to get it‚ I found out it is expensive."
The gala dinners will be held at 'The Mixed One' in Hannam-dong‚ northern Seoul and eight-course dinners from all visiting chefs are available for 98-thousand won about 100 US dollars from November 17th to 21st.
Kim Nari‚ Arirang News.
Reporter : narikim@arirang.co.kr

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