Chef de Cuisine Deuki Hong presents Kimchi Dubu at the Grand Tasting event of the 2013 New York City Wine & Food Festival, showcasing unique approach to fermented foods that is native to the Korean peninsula.
(PRWEB) October 11, 2013
The Korean Food Foundation presents Korean cuisine and fermentation at the Grand Tasting event of the 2013 New York City Wine & Food Festival. A Korean Food Foundation sponsored booth will be devoted to the globalization of Korean cuisine, exposing acclaimed fermentation practices of the Korean peninsula to Western audiences. Chef de Cuisine Deuki Hong will represent the efforts of the Korean Food Foundation by demonstrating the preparation of a unique Kimchi Dubu dish consisting of three fermented ingredients: Kimchi, Gochujang and Jeotgal. The Kimchi Dubu also incorporates bacon and homemade Dubu (tofu) to complement the savory and spicy flavoring of the fermented condiments.
Kimchi is perhaps the most significant culinary contribution offered by Korea, as it is recognized as a national symbol of the Asian peninsula. In the United States, Kimchi is trending in interest as chefs and consumers are developing a preference likened towards the boldly spicy and pungent flavoring of the fermented vegetable dish. Aside from the traditional Korean restaurants in Western markets, consumers outside of Korea now have access to innovative fusion dishes that incorporate the usage of Kimchi as an ingredient, available from local food trucks while also maintaining presence among fine-dining establishments. Fermentation has become a revelation for flavoring as Korean Kimchi has captured the creative imaginations of chefs and eaters that are interested in experimenting with new tastes.
Aside from Kimchi, the consumption of fermented dishes has become a staple practice of Korean dining for centuries. The fermented condiment, Gochujang is a commonly found ingredient of many well regarded Korean dishes and it is also consumed in conjunction with certain foods. Gochujang is a hot chili paste made by naturally fermenting its respective ingredients (such as red chili powder, sweet rice, soy beans and salt) while contained in large earthen pots called Onggi. The spicy yet sweetly savory flavoring of Gochujang is prominent in dishes such as Bibimbap, Topokki, marinated meats and various stews. In Chef Hong's Kimchi Dubu, the Gochujang sauce is blended into the Kimchi to provide rich and powerful flavors when pan frying the food.
The naturally savory taste produced by fermented condiments, strongly complement the palette of an array of foods that are commonly eaten around the world. Jeotgal is a salted condiment that is prepared with seafood ingredients such as shrimp, fish, oysters and shellfish. The flavor of Jeotgal allows the condiment to be versatile in application but it is most commonly found as an ingredient for pickling Kimchi. The potential of Jeotgal as a flavoring agent is quite powerful and it is natively paired with foods such as pork, sausage and even soup. Specialty forms of Kimchi also incorporate the condiment as exemplified by Chef Hong’s usage of a shrimp based Jeotgal called Saeu Jeot when preparing his Kimchi ingredients and dishes.
Join the Korean Food Foundation in celebrating the taste of Korea and fermented flavors at the 2013 New York City Wine & Food Festival where Chef de Cuisine Deuki Hong participates in the Grand Tasting event. Experience the sensation of colorful Korean cuisines that animates the appetites and palettes of foods developed through the tireless efforts of Korean culinary development that spans from several centuries. The Grand Tasting portion of the 2013 New York City Wine & Food Festival will take place on October 18-20, 2013 at the Pier 94.