Chennai celebrates, Korean Cultural Week, the Southeast Asian nation’s cuisine, together with bibimbap and bulgogi beef
If the various scenes extensively that includes meals in Okay-Dramas are something to go by, Korean cuisine guarantees to be heat, comforting and scrumptious. And such was the meals at ‘Celebrations of the Korean Culinary Arts’, organised over the weekend as a half of the Korean Cultural Week by the Consulate General of the Republic of Korea in Chennai.
The consulate, in collaboration with The Leela Palace, Chennai, launched 5 Korean dishes on Sunday night to the diners at Spectra restaurant, with the goal of selling the cuisine in town and giving diners a peek into the nuances that go into creating the piquant flavours of these dishes.
Korean meals locations emphasis on utilizing many greens and little oil.
“We went through a list of around seven to eight dishes, their recipes and the ingredients that go into them before zeroing in on five dishes. They had an interesting amalgamation of flavours which we were sure would appeal to the Indian palette as well,” stated Rohit Tokhi, government chef, talking about how they deliberate the menu.
The diners have been ushered in; tables had a bowl of kimchi positioned on the centre. Probably the preferred half of Korean cuisine and recognized world over, there was a lot of stress on this seemingly easy facet dish to ship since it’s extensively thought of to be the right accompaniment to most different dishes.
The kimchi helped elevate the jeon (pancakes with chopped seafood). While japchae, or cellophane noodles, with greens and meat had an attention-grabbing mixture of flavours, it’s the texture that stood out; Chef Tokhi stated that the potato starch noodles used made the dish distinctive.
Bibimbap is usually served as a giant dish, nevertheless on the occasion, compact, particular person portion-sized bowls crammed with rice, beef bulgogi, greens and an egg have been served.
“With bibimbap, I felt the strongest connection to the cuisine here in South India. It reminded me of a bowl of warm, comfort food akin to a bowl of hot rice and rasam that many of us turn to,” stated Chef Tokhi.
Bulgogi, the pièce de résistance of the meal, didn’t disappoint. The small items of tenderloin have been completely marinated and cooked, and it was exceptional how tender the meat was.
“The produce we used was fresh, all locally sourced and the ingredients were from our kitchen. We only had to specially source the noodles for the japchae and the Korean chilli powder,” he added.
While it was the primary time that their kitchen was serving a unfold of Korean dishes, Chef Tokhi stated that the dishes they put out will quickly discover a everlasting place in the resort’s buffets and brunches.
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