Sunday, November 7, 2010

Korean Cuisine Event in Boston, November 2010

Photo credit: Jacqueline Church
EVENT AT THE KOREAN CONSUL GENERALS' RESIDENCE


Opening remarks from Mrs. YoonKyung Kwon,
wife of the consul general

보스톤 총영사관저의 한식 행사
사모님의 환영사



Photo credit: Jacqueline Church
Introduction of Korean food history from
FOOD OF THE ROYAL COURT,
COMMONERS FOOD
TEMPLE CUISINE and
the close relations of Korean customs and food


시범을 보이기전에 한국의 위치, 기후등의 일반적인 소개로 시작하여, 우리의 음식역사 소개. 궁중음식, 일반음식, 사찰음식의 특성과 변화, 한국의 전통과 음식의 밀접한 관계등의 설명











Photo credit: Jaqueline Church
There were many shining stars including
Power house of Asian cuisine, Grace Niwa of Niwa Public Relations

Tim and Nancy Cushman, chef and owners of Japanese restaurant O YA,

German lam, Glam Foods

Patricia Yeo of Ginger Park

보스톤의 유명 쉐프들이 참석하여 더욱 흥미있는 행사가 이루어짐. 그레이스 니와 (Niwa Public Relations), 유명 일본 식당 주인이자 쉐프인 팀과


Photo credit: Jacqueline Church
낸시 쿠쉬만 (O Ya), 져먼 램 (Glam Food), 패스리시아 야오(Ginger Park), 라스 리비쉬 (Fissler US representative) 등이 참석. 그외 요리책의 저자이자 강사인 데보라 사뮤엘스와 그레이스 쳐치가 참석 하였음.


Lars Liebisch, chef and US representative of Fissler, manufacturer of German state of the art Kitchen equipments


Debra Samuels, cookbook writer, cooking instructor


Jacqueline Church, writer, photographer and cooking instructor http://jacquelinechurch.com

It was an honor to have all those food professionals there



Demonstration of Pajon (Scallion Pancakes with Oysters) 계절에 맞는 굴 파전 소개

Samgyopsal (Pork Belly with Hot and Sweet Marinade): 인기 많았던 삼겹살 요리법
Served as an appetizer with fresh scallion and
candid ginger

Since everybody loved Samgyopsal, I am posting the recipe here.

1 1/4lbs/568g PORK BELLY, sliced - thin 3/18"/ 5mm

4 TB GOCHUJANG (chili paste)
2 ts GOCHUGARU(coarse chili powder)
4 ts SOY SAUCE
1 TB GRATED GINGER
2 GARLIC CLOVES, crushed
2 TB HONEY
1/2 ts SALT

Unless you use outdoor grill, it can be cooked easily in the oven. You should cook the meat 4"/10cm away from the grill.

1 Combine the marinade. Spread the meet in one layer on a grill pan. Spread half of the marinade on both side of the meat. When the meat is cooked opaque (5 minutes), turn it over and add more marinade generously, using the back of a spoon. Grill 2-3 minutes more or until lightly browned.

2 Cut into bite-size pieces with scissors. Put the meat pieces in bamboo skewers with scallion and candid ginger pieces.


Photo credit: Jacqueline Church
Food enthusiasts from International Womens Club in Boston

국제여성 클럽 회원들의 참석

Saturday, September 4, 2010

NRA (National Restaurant Association) Show in Chicago

End of May 2010

Event at Korean Pavillion: 4 chefs were invited from all over the United States to show the good taste and beauty of Korean food.

Presentation of GUJOLPAN and PAJON with anchor woman
Kyung Yoon
미국 식당협회의 박람회에서 선보인 한식 행사

It was not easy to catch the attention of the audience while so many things were going on at the show. Fusion Korean food was introduced by other chefs.

선보인 메뉴는 구절판과 굴파전

GUL PAJON (OYSTER PANCAKES)
1 bunch large SCALLIONS: 3"/7.5cm long, 1 cup small OYSTERS, 2 ts GRATED GINGER
VEGETABLE OIL
(PANCAKE MIX) 2/3 cup FLOUR, 3 TB GLUTINOUS RICE POWDER, 2/3 ts ANCHOVY POWDER, 1cup WATER, 1 EGG, SALT and PEPPER

Prepare the pancake mix and set aside for 30 minutes. The gluten in the flour has to relax to make soft pancakes. Wash and prepare scallions. If oysters are big, put them in a cup and cut them with scissors. Add oysters and ginger to the pancake mix. Heat the non stick pan over medium-low heat. Add some oil and arrange the scallions evenly in the frying pan than add the pancake mix with oysters, covering the scallions. Drizzle some oil between the pancakes. When the top surfaces of the pancakes are dry, turn them over and cook until the other side is also lightly brown. Drizzle the sauce over and serve.
(SAUCE) 2TB SOY SAUCE, 1 TB SESAME OIL, 1/2 ts COARSE CHILI FLAKES, 1/2 ts SESAME SEEDS

BELOW: Listening to a question from the audience 앵커우먼 윤경씨의 사회로 이루어진 행사

Wednesday, June 9, 2010

KOREAN CUISINE

I get a lot of comments from the readers that it is not only a beautiful book but also the recipes are very easy to follow.

NY BOOK STORES: $35
Kitchen Arts & Letters, the most beautiful cookbook store in the US
1 212 876- 5550
1435 Lexington Ave. (93rd Street)

Korea Society 1 212 759-7525
950 Third Ave. (entrance 57th street)

Koryo Books 1 212 564 1844
35 West 32 street

QUEENS BOOK STORES:
ALADIN 1 718 353 4411

NEW JERSEY BOOK STORES:
Nobel Bookstore


BRITISH COLUMBIA Books to Cooks 1740 West 2nd Avenue, Vancouver
1 604 688 6755

Wednesday, March 31, 2010

맛의 여행 표지


2008년 6월 부터 뉴욕 한국일보에 연재된 맛의 여행이 2010년 4월 출판 (한글) 되었습니다.

세계각지를 돌아다니면서 느낀점, 만나는 사람들과의 인연, 음식 이야기가 어울어진 책입니다. 남아연방에서 먹어보는 악어고기, 모로코에서 해변 마을의 레스토랑에서 시켜본 성게 이야기, 프랑스의 졸기면서 바삭 거리는 바게트 이야기 까지 감칠맛나는 음식이야기와 눈을 즐겁게하는 여러 사진으로 여러분을 안내할 것입니다.
LA book stores: 동아 213 382 7100
샘터 213 380 8787
세종 323 735 7374
알라딘213 380 8885
정음사 213 387 6767

New York Region:
Koryo Book in NYC 212 564 1844
35 West 32 street, NYC
알라딘 in Flushing 718 354 4411

Wednesday, February 24, 2010

Food Network Event Feb.19th


FLAVORS OF KOREA



Sponsored by Korea Agro Trade Center for the chefs producers and the staffs of Food Network TV








Listening the close relations between Korean culture and the food.













Introduction of the speaker by Harriet Siew, culinary producer









Preparation of the food








We prepared:

Pajon
Tokboki
Sukat Muchim

Kimchi
Galbi Chim

Sujongua


























Hyeyoung
Youngsoo
Christine
working hard behind the scenes

















More photos can be found at http://www.flickr.com/photos/worldtotable/sets/72157623366686107/detail/