K-Food: Combining Flavor, Health, and NatureKorean Culture and Information Service, Ministry of Culture, Sports and Tourism, 2013 M05 18 - 131 páginas K-Food in the World K-Food: A New Global Food Trend Non-Koreans Share Korean Cuisine with the World
K-Food, a Harmony of Taste, Health, and Nature Nutritional Balance in the Korean Diet Nutritional Value and Health Benefits of Korean Ingredients Leading Ingredients, Seasonings, and Cooking Techniques
The Most Popular K-Foods Kimchi Bibimbap: Mixed Rice with Meat and Assorted Vegetables Bulgogi: Marinated Meat Cooked on the Grill Bossam: Napa Wraps with Pork Japchae: Stir-fried Glass Noodles and Vegetables Haemul Pajeon: Seafood and Green Onion Pancake Makgeolli: Korean Traditional Rice Wine
Star Korean Chefs and Their K-Food Creations Hooni Kim, Owner-chef of New York's Danji, the First Korean Restaurant to Earn a Michelin Star Sang-hoon Degeimbre, Michelin Two-Star Chef at L’Air du Temps, Combines Artistry with Science Kim Sohyi of Vienna’s Kim Kocht Brings Gochujang and Chopsticks to Austria and Germany David Chang of Momofuku, a Michelin Two-Star Chef Selected by TIME as One of the World’s 100 Most Influential People Yim Jungsik, Michelin Two-Star Chef at Jungsik, Captivates New Yorkers with Fusion Korean Cuisine |
