Seminar for Korean Food Professionals, November 2010

The 1st Anual SEMINAR FOR KOREAN FOOD PROFESSIONALS  in KUMGANSAN Banquet Hall, Queesns, NY lasted for 10 days. The event was sponsored by Korean Agro Trade Center to promote the globalization of Korean cuisine. Lectures were held on Korean cooking techniques, management, hygiene and success stories of Korean restaurateurs.

Photo credit: Susan Kwak

THE IMPORTANCE OF HOLDING ON TO OUR TRADITIONS:

The traditional taste and food culture of Korean cuisine should be maintained in globalizing Korean food. 

When we serve food, it should be tasty without any doubt. At the same time, we should present it with pride and be dressed in neat attire.

Photo credit: Susan Kwak

IMPORTANCE OF FOOD PRESENTATION
We smell and eat with our eyes before we taste. Presentation is the key.

Daeha Jijim (Pan-grilled Shrimp Whole Shrimp with Chili Flakes)
serves 4
5 large shrimp (10oz/280g)
4 tbs soy sauce
2 tbs water
2 tbs sugar
1 1/2 tbs sesame oil
2 ts sesame seeds
2 garlic cloves, crushed
2 scallions, chopped
2 ts Gochugaru (chili flakes)
Vegetable oil

Wash the shrimp under cold running water, Remove the body shells except the head and tail. Cut the back of the body with knife and remove the dark line. Combine all the ingredients except shrimp and oil. Heat the frying pan over medium heat and grill the shrimp with oil. When they turn pink, turn them over to cook the other side. Sprinkle with 2/3 of the marinade and turn the heat down. Let sizzle until the marinade is reduced by half. Be careful not to burn the marinade. Sprinkle rest of the marinade over salade.