New Delhi, As servers bring out the Korean dishes, chef Jang Yoon Jeong steps in periodically to perfect the way he presents them before explaining the philosophy and story behind each colorful, vegetarian and organic dish.
Jeong, who is on a culinary tour of Delhi, runs a restaurant in Seoul, South Korea.
She learned to cook through her mother, Sim Yeong-sun, a renowned culinary researcher.
“I’m actually a cello player. I’m a musician. My mother is a very famous master chef in Korea. So I learned to cook naturally and teach now. I have a restaurant in Seoul. I love cooking and other “Chefs love to teach.” he told PTI in an interview.
He said that music has helped him explore food in a better way as both the art forms are similar in some ways.
He said, “I have the soul of a musician. Both are very difficult things. Cooking requires strength and patience, just like music. You have to practice both regularly.”
Recently on his third culinary visit to Delhi, Jeong treated 25 guests to royally authentic Korean cuisine at Dal-Grak Café, Korean Cultural Centre, India.
On Friday, they celebrated Korean Kimchi Day by hosting a ‘Vegan Kimchi Making Workshop’ with students from the Institute of Hotel Management, Catering and Nutrition, Pusa.
The dishes he prepared, such as zucchini porridge with nabak kimchi, are good for stomach health, he said. Gujeolpan, a traditional Korean platter with nine different ingredients, was once a meal served to royalty, he said.
They also serve sanjeok and the popular Korean dish bibimbap.
Guests were also treated to green plum omiage, a traditional Korean dessert.
Jeong said that although she has not been able to explore the sights and historical beauty of Delhi, she has visited restaurants and tasted various cuisines.
He noted that Indian cuisine is slightly saltier than Korean cuisine, adding that he was particularly impressed by the spicy papaya and coconut curries.
“I am interested in vegetarian food. We went to a restaurant and I enjoyed the vegetarian food very much. In my previous visits, I had always represented Korean food, but this time I tried the combination of Indian ingredients and the menu in Korean cooking. Thought about developing.
“I can mix together vegan kimchi and other foods and they’ll be great,” she said.
When asked what dish she would recommend to someone discovering Korean food for the first time, she said it would be bibimbap, a dish served with rice and a colorful mix of vegetables, meats and side dishes.
She said, “I would recommend bibimbap because you can experience traditional Korean vegetables and this menu is very popular in Korea. I would highly recommend it.”
That’s how he started making vegan kimchi, a fermented dish that is a staple of Korean cuisine and is made from vegetables, mostly napa cabbage and Korean radish.
Traditionally, fish sauce is used in its preparation.
Jeong said that many people visiting his restaurant in Seoul liked the vegetarian version of his dishes and he realized that vegetarian kimchi would be popular among vegetarian food lovers.
KCCI Director Hwang II Yong said the aim behind the three-day event was to introduce sophisticated, authentic and sumptuous Korean cuisine to the Indian audience.
“With the expertise of Korean chefs, we hope to showcase how Korea’s most traditional dishes can be harmoniously incorporated into Indian society. We hope this program will spread awareness about the traditional Korean fermented food kimchi in India. “and provide an opportunity to understand the cultures of our two countries more deeply,” he said.
This article was generated from an automated news agency feed without any modifications to the text.
