OFF MENU Flavour Profile

Fermentation has long been a part of cooking, and chefs today are making excellent use of this technique to give their dishes complexity and depth of flavour 

- Dudi Aureus

ELEVATED CLASSICS

“Fermentation is a cornerstone of Korean gastronomy,” shares Young Cheol Park, the head chef of South Korean restaurant Onmi. And at the heart of his cooking are fermented ingredients such as kimchi, doenjang (soya bean paste) and gochujang (red chilli paste), which bring depth of flavour to the classic South Korean dishes on his tasting menus. Take, for example, the kimchi pork stew, a beloved South Korean comfort food that he reimagines as a pork ball mixed together with garlic, onion, leek and ginger. Its strong flavours are contrasted with a house‑made kimchi garnish, which represents the essence of the kimchi stew, while the slice of cabbage it comes with offers a delightful textural contrast and visual appeal.

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