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.
CATCH OF THE DAY
Bu hikaye Tatler Singapore dergisinin July 2023 sayısından alınmıştır.
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Bu hikaye Tatler Singapore dergisinin July 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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