A midday meal ritual for Korean growers is inspiring one California cook.
IN A WATERCOLOR PAINTING TITLED SIMPLY Saecham, 18th-century Korean artist Kim Hongdo portrays shirtless men seated on the ground, sinking chopsticks into huge bowls of rice and tipping back cups of makkoli, a fermented, lightly effervescent rice drink with the alcohol content of beer. Though modernization has made the practice scarcer today, similar scenes still play out in parts of the Korean countryside. Literally translated as “in-between break,” the communal meal known as saecham brings farmers together for quick but hearty sustenance in the midmorning and late afternoon. Chef Michael Kim of Maum—a 16-seat tasting-menu restaurant in Palo Alto, California—wants to introduce this daily ritual to an American audience.
هذه القصة مأخوذة من طبعة Summer 2019 من Saveur.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Summer 2019 من Saveur.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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