May 10, 2016 10:33
Five top Korean chefs are heading to New York to showcase Korean cuisine in this year's World's 50 Best Restaurants event in June.
Choi Hyun-seok of Elbon The Table, Jang Jin-mo of A&ND, Kang Min-goo of Mingles, Tony Yoo of 24 Seasons and Yim Jung-sik of Restaurant Jungsik will showcase Korean cuisine with a focus on fermented vegetables.
W50B is among the most famous restaurant rankings alongside the Michelin Guide. Organized by England’s fine dining magazine Restaurant, its notorious evaluation process involves voting by 900 culinary masters.
"The uniqueness of Korean food lies in various fermented vegetables, which are rare to find in Western culture," said Kang on Monday. "We will demonstrate the unique characteristics of Korean food by using fermented sauces such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (red pepper paste), as well as fermented and pickled vegetables like kimchi and jjangachi."
The chefs have teamed up in search of the best ingredients, visiting traditional markets all over the country, including Ulleung Island in the remote East Sea, and Ganghwa Island off Incheon. They have been consulting with experts on how to adapt local cuisine to foreign tastes.
"Our goal is to create a menu with new interpretation that can interest more foreigners in Korean food," Choi said.
They also plan a collaboration gala dinner with chefs of two-star Michelin restaurant Blanca and one-star Michelin restaurant Blue Hill on June 6-9. On June 12, they will hold a second gala dinner at Yim's restaurant in New York. Yim is the first Korean chef to win two stars from the Michelin Guide.
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