{"id":236323,"date":"2019-11-02T07:35:59","date_gmt":"2019-11-02T11:35:59","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=236323"},"modified":"2019-11-02T07:35:59","modified_gmt":"2019-11-02T11:35:59","slug":"a-taste-of-koreas-finest-cuisine","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/11\/02\/a-taste-of-koreas-finest-cuisine\/","title":{"rendered":"A taste of Korea&#8217;s finest cuisine"},"content":{"rendered":"<figure id=\"attachment_236324\" aria-describedby=\"caption-attachment-236324\" style=\"width: 415px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/0-02-08-6131a1a3bf4c34c88b76d9c1aaa141bf5fb8472b76b0ce08c8210c4c77d0361521b39192-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-236324\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/0-02-08-6131a1a3bf4c34c88b76d9c1aaa141bf5fb8472b76b0ce08c8210c4c77d0361521b39192-1.jpg\" alt=\"\" width=\"415\" height=\"260\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/0-02-08-6131a1a3bf4c34c88b76d9c1aaa141bf5fb8472b76b0ce08c8210c4c77d0361521b39192-1.jpg 415w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/0-02-08-6131a1a3bf4c34c88b76d9c1aaa141bf5fb8472b76b0ce08c8210c4c77d0361521b39192-1-300x188.jpg 300w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a><figcaption id=\"caption-attachment-236324\" class=\"wp-caption-text\">Jang Jin-mo, one of Korea\u2019s leading chefs, gave a sample of his culinary expertise during a dinner hosted by South Korean Ambassador Han Dong-man at the Grand Hyatt Manila in Taguig City Wednesday night. (PNA Photo)<\/figcaption><\/figure>\n<p><strong>MANILA<\/strong>\u00a0&#8212; A top Korean chef is in Manila to showcase a taste of Korea\u2019s finest cuisine.<\/p>\n<p>Jang Jin-mo, one of Korea\u2019s leading chefs, gave a sample of his culinary expertise during a dinner hosted by South Korean Ambassador Han Dong-man at the Grand Hyatt Manila in Taguig City Wednesday night.<\/p>\n<p>Invited guests included Foreign Secretary Teodoro L. Locsin Jr., National Security Adviser Secretary Hermogenes C. Esperon Jr., and Central Bank Gov. Benjamin Diokno, among others.<\/p>\n<p>It was virtually \u201ca taste of Korea\u2019s finest\u201d food as Jang demonstrated his culinary expertise by cooking Korean-style marinated beef with mushroom puree as the main dish, a steamed ginger seabass, soy sauce, sesame seeds, mirin, spring onion, and courgette ribbons, and a seafood soup with winter melon, scallops.<\/p>\n<p>The appetizer was a raw fish, gochujang, pickle with fresh walnut, and the dessert was white chocolate red bean mousse with mango cream, and a freshly brewed Korean traditional tea.<\/p>\n<p>Jin-mo, a chef for 10 years, is co-owner of a popular restaurant in South Korea.<\/p>\n<p>He was given a standing ovation by the guests, who were very much satisfied with his culinary expertise in Korean food.<\/p>\n<p>In his short welcome remarks, Han noted that many Filipinos are patronizing Korean restaurants not only in Manila, but also in the provinces.<\/p>\n<p>He also said Koreans and Filipinos cook similar food such as<em>\u00a0pancit,<\/em>\u00a0and\u00a0<em>bulalo<\/em>, and prepare the popular\u00a0<em>halo-halo<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>MANILA\u00a0&#8212; A top Korean chef is in Manila to showcase a taste of Korea\u2019s finest cuisine. Jang Jin-mo, one of &hellip;<\/p>\n","protected":false},"author":44,"featured_media":236324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69,3],"tags":[],"class_list":["post-236323","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-lifestyle","mauthors-ben-cal","mauthors-philippine-news-agency"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/236323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=236323"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/236323\/revisions"}],"predecessor-version":[{"id":236325,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/236323\/revisions\/236325"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/236324"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=236323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=236323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=236323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}