{"id":236898,"date":"2019-11-08T09:29:20","date_gmt":"2019-11-08T14:29:20","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=236898"},"modified":"2019-11-08T09:29:20","modified_gmt":"2019-11-08T14:29:20","slug":"tradition-asian-fusion-in-korean-cuisine","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/11\/08\/tradition-asian-fusion-in-korean-cuisine\/","title":{"rendered":"Tradition, Asian fusion in Korean cuisine"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-236898 gallery-columns-3 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/canadianinquirer.net\/v1\/2019\/11\/08\/tradition-asian-fusion-in-korean-cuisine\/chef\/'><img loading=\"lazy\" decoding=\"async\" width=\"415\" height=\"260\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-236899\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef.jpg 415w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/chef-300x188.jpg 300w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-236899'>\n\t\t\t\tKOREAN CUISINE. Chef Jang Jinmo (left) shows event host Sam Oh how he would use leaves to decorate the main course. &#8220;A Taste of Korea&#8217;s Finest&#8221; was held in BGC, Taguig City, last October 30, 2019. (PNA photo by Cristina Arayata) \n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/canadianinquirer.net\/v1\/2019\/11\/08\/tradition-asian-fusion-in-korean-cuisine\/sdr-3\/'><img loading=\"lazy\" decoding=\"async\" width=\"1767\" height=\"1728\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/staff-preparing-the-soup.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-236903\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/staff-preparing-the-soup.jpg 1767w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/staff-preparing-the-soup-300x293.jpg 300w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/staff-preparing-the-soup-768x751.jpg 768w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/staff-preparing-the-soup-1024x1001.jpg 1024w\" sizes=\"auto, (max-width: 1767px) 100vw, 1767px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-236903'>\n\t\t\t\tHotel staff meticulously preparing the seafood soup. (PNA photo by Cristina Arayata)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/canadianinquirer.net\/v1\/2019\/11\/08\/tradition-asian-fusion-in-korean-cuisine\/dav-12\/'><img loading=\"lazy\" decoding=\"async\" width=\"3456\" height=\"4608\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/main-course.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-236900\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/main-course.jpg 3456w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/main-course-225x300.jpg 225w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/main-course-768x1024.jpg 768w\" sizes=\"auto, (max-width: 3456px) 100vw, 3456px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-236900'>\n\t\t\t\tMAIN COURSE. Korean style marinated beef with mushroom puree (PNA photo by Cristina Arayata)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/canadianinquirer.net\/v1\/2019\/11\/08\/tradition-asian-fusion-in-korean-cuisine\/dav-14\/'><img loading=\"lazy\" decoding=\"async\" width=\"4608\" height=\"3456\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-236902\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert.jpg 4608w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-300x225.jpg 300w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-768x576.jpg 768w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/dessert-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 4608px) 100vw, 4608px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-236902'>\n\t\t\t\tSAM-AK. White chocolate red bean mousse, mango cream for dessert. (PNA photo by Cristina Arayata)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/canadianinquirer.net\/v1\/2019\/11\/08\/tradition-asian-fusion-in-korean-cuisine\/dav-13\/'><img loading=\"lazy\" decoding=\"async\" width=\"3456\" height=\"4608\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/fish.jpg\" class=\"attachment-full size-full\" alt=\"\" aria-describedby=\"gallery-1-236901\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/fish.jpg 3456w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/fish-225x300.jpg 225w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2019\/11\/fish-768x1024.jpg 768w\" sizes=\"auto, (max-width: 3456px) 100vw, 3456px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-236901'>\n\t\t\t\tFISH COURSE. Steamed ginger seabass, soy sauce, sesame seeds, mirin, spring onion, courgette ribbons (PNA photo by Cristina Arayata)\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p><strong>MANILA<\/strong>\u00a0&#8212;\u00a0Korean food isn&#8217;t just about kimchi, bibimbap, chapchae and bulgogi. There&#8217;s more.<\/p>\n<p>While samgyeopsal has been well-received in the Philippines, have we ever wondered how Koreans actually prepare their food? Are there similarities between their cuisine and ours?<\/p>\n<p>&#8220;We use a lot of fermented (ingredients). I know we could find fermented stuff around the world; but we ferment (livestock) animals, vegetables, seafood,&#8221; one of the respectable chefs in Korea&#8217;s culinary industry, chef Jang Jinmo, told the Philippine News Agency (PNA).<\/p>\n<p>Jang said fermentation is actually a key to make the food taste better and distinct.<\/p>\n<p>&#8220;We use a lot of fermented (ingredients). It gives deep flavor and balance (things) together,&#8221; he said.<\/p>\n<p>The 34-year-old chef said he used to think Korean food isn&#8217;t good.<\/p>\n<p>He said he didn&#8217;t study Korean food, and studied French cuisine when he was in Canada.<\/p>\n<p>&#8220;I came back to my country to see the Korean culture. Before I started to cook, I thought Korean food is not good. But since I came back, I found good things, a lot of treasures in Korean culture,&#8221; Jang uttered.<\/p>\n<p>The &#8220;culture taste&#8221;, he said, is something that is really good.<\/p>\n<p>When he was studying French cuisine, he said he discovered that their key is acidity, and still balances everything with this key.<\/p>\n<p>For Koreans, Jang said they try to touch everything, but make variations, especially when something is too salty, for instance.<\/p>\n<p>Almost all Korean chefs go on a long journey to be able to cook good food, he added.<\/p>\n<p>Jang visited Manila last week, and prepared some dishes, giving Filipinos a glimpse and &#8220;a taste of Korea&#8217;s finest&#8221;.<\/p>\n<p>Paired with red wine, a Korean style marinated beef with mushroom puree was served as the main course.<\/p>\n<p>&#8220;In Korea, we usually marinate beef in soy sauce. To give it a little more taste, I put a lot of fermented bean paste, which has a lot of Asian flavors,&#8221; he added.<\/p>\n<p>After marinating the beef with an Asian flair, he grilled it and served it with mushroom,&#8221; he said.<\/p>\n<p>Back when he was a kid, his mom had always cooked Korean barbeque with mushroom, so he had adopted this style.<\/p>\n<p>&#8220;We (Koreans) usually eat beef with fermented pickles and veggies. Since it is autumn season now, I wanted to make it (dish) look like (there are) fallen leaves). So I dehydrated the leaves a little bit, and served these together,&#8221; Jang said.<\/p>\n<p>The beef served was tender and has a smoky flavor.<\/p>\n<p>Jang said the smoky flavor was probably due to the leaves that he used.<\/p>\n<p>Prior to the main course, fish was also served. It was well-cooked and did not taste fishy. Paired with white wine, the fish course is actually enough to make one feel he or she is full.<\/p>\n<div>\u00a0&#8220;When I was young, and basing it in the Korean culture, I ate a lot of raw fish, Korean barbeque. So I twisted these (food) a little bit and served these to you,&#8221; he said.<\/p>\n<p>The chef with 10 years of culinary experience said he noticed some similarities with Korean and Filipino food. He specifically mentioned the two countries&#8217; pork dishes.<\/p>\n<p>Jang said the pork belly in the Philippines is steamed first before deep frying. This is somehow similar with how Koreans cook pork belly &#8212; grilling and then deep-frying it.<\/p>\n<p>During his short stay in Manila, he has tried Filipino dishes such as sinigang and adobo. &#8220;Sinigang and crispy pata are really good,&#8221; he said.<\/p>\n<p>Filipino food has more flavor and more spices than Korean food, Jang said.<\/p>\n<p>Meanwhile, for the dessert, mousse cake, red bean mousse wrapped in white chocolate, and mango cream, were served.<\/p>\n<p>This dessert, called Sam-ak, tasted fine though it was obviously loaded with sugar. The white chocolate gave the vibe of a &#8220;kinder surprise&#8221; chocolate, as there was a red bean mousse inside. It tasted like a mochi wrapped in white chocolate.<\/p><\/div>\n<div>\n<div>The dessert was paired with a fermented rice drink, a not so sweet beverage.<\/p>\n<p>Seafood soup with winter melon and scallops, as well as raw fish, gochujang, pickle, fresh walnut as appetizer, were also served. The appetizer has a bit of spices on it, while the soup was meticulously prepared since it was neither salty nor bland.<\/p><\/div>\n<div>Jang used Filipino ingredients in all the dishes he prepared, and gave these a Korean variation.<\/p>\n<p>He runs two restaurants in Korea, and would open another restaurant in December.<\/p>\n<p>He studied in Canada, and worked shortly in the United States and Australia, before returning to Korea to open his own restaurant in 2014.<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>MANILA\u00a0&#8212;\u00a0Korean food isn&#8217;t just about kimchi, bibimbap, chapchae and bulgogi. There&#8217;s more. While samgyeopsal has been well-received in the Philippines, &hellip;<\/p>\n","protected":false},"author":33,"featured_media":236903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-236898","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-ma-cristina-arayata","mauthors-philippine-news-agency"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/236898","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\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=236898"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/236898\/revisions"}],"predecessor-version":[{"id":236904,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/236898\/revisions\/236904"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/236903"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=236898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=236898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=236898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}