K-Food: Combining Flavor, Health, and Nature

Korean 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


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

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Acerca del autor (2013)

Yun is a former reporter for the food magazine Cookand . She graduated from

Kyung Hee University with a bachelor’s in Korean Language and Literature. She

has been active as a food columnist for many media outlets such as KBS Radio,

TBN (Traffic Broadcasting Network) and Cookand . Her book Eumsik Iyagi (A

Story of Food), published by Sallim Books, was chosen as the best food-related

book of 2008 by The Dong-A Ilbo . Critics praised her book for its simple yet fun

storytelling and its extensive and useful information.

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