KOREAN CRAZE

While a host of new high-end restau­rants have mush­roomed in the cos­mopoli­tan city, four of th­ese have quickly gen­er­ated buzz for wor­thy rea­sons. By Divya Pridhnani

Epicure (Indonesia) - - CONTENTS -

The lit­tle things we love about Korean food that make it Asia’s hottest food trend

(clock­wise from top left)

Mulchi bokkeum (dried an­chovies sea­soned with soy sauce, garlic, a touch of honey for a can­died sweet­ness), gyeranmari, bibim­bap, sam­gyetang

(gin­seng chicken soup), japchae, and red spicy kimchi, pre­pared by chefs Sun Kim and Louis Han

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