FOOD FOR THE SEOUL

A taste of Korea’s cuisine

Located in the Eastern part of Asia, Korea is known for its bitter cold winter months which had a great influence in shaping the characteristics of Korean’s culinary practices. Hot soups, stews, and fermented vegetables are typically included in household meals. The most popular among their dishes would be kimchi, a side dish made of salted and fermented vegetables that is a staple in Korean cuisine. kimchi is part and parcel of banchan which refers to small side dishes served along with rice and protein rich dishes such as beef, pork, chicken or fish.

Traditional Korean cooking makes use of antioxidant-rich spices such as red and black peppers, mustard, garlic, onion, ginger, leek, and spring onion, as well as fiber and nutrient rich vegetables aplenty. We could learn a thing or two from them when it comes to enhancing the nutrient value of dishes by using a variety of vegetables.

This July, Marriot Hotel Manila in collaboration with Korean Cultural Center, flew in a team of four chefs from one of the largest and famous resorts in Seoul, Elysian Gangchon, to share their culinary expertise during the Korean Food Festival.

As K-pop and koreanovelas have made their way into our daily lives, why don’t you try to have a taste of Korea and whet your household’s appetite by bringing out that inner chef in you? Try these authentic dishes shared by Marriott Manila’s Korean guest chefs Lee Yong Taek, Lee Youn Chul, Byung Eok An, Jeun Gi Nyeo during their short visit in the country. (Salad with prawn and ginseng) Ingredients: Prawns, 50 pcs. Pine nuts, 250g Fresh ginseng, 150g Fresh chestnuts, 100g Lemon, 100g Red onion, 200g Leeks, 100g Garlic, 50g Dried dates, 50g Ginger, 25g