Inspired Localization of Korean Fermentation
Chef de Cuisine Deuki Hong and the Korean Food Foundation presents Korean fermented cuisine at the Grand Tasting event of the 2013 New York City Wine & Food Festival. The Korean-American chef is expected to prepare a Kimchi Dubu dish that will be served from the Korean Food Foundation sponsored booth, to the attendants of Grand Tasting. Despite the common perception of Kimchi as a side dish or a form of salad in Western society, Chef Hong intends to introduce his Kimchi offerings as beyond just appetizer for the 11,000 Grand Tasting attendants over the three day event. The chef’s dish comprises of three main fermented components to compliment the homemade soft Dubu (tofu), which are Kimchi, Jeotgal (fermented fish) and Gochujang (fermented red pepper paste.) Kimchi fermentation enthusiasts, Melissa Clark of The New York Times and MIL Kimchi Founder, Lauryn Chun will also be present at the booth to demonstrate their acclaimed recipes to prepare Kimchi dishes.
A new generation of Korean-American chefs in the “melting pot” of New York City, is displaying a growing preference in learning and refining culinary practices relating to their Korean heritage. Optimism grows as Korean Chefs that were previously interested in specializing in European cuisine are now developing an affinity for designing menu items that are strongly influenced by Korean foods and fermentation. The accomplishments of Danji and Jungsik restaurants further exemplifies the success stories of Korean chefs who has made great strides for Korean cuisine in New York City. Jung Sik Yim is enjoying enormous success as the Executive Chef and founder of the highly-rated Jungsik (meaning “formal dinner,” and at the same time the name of chef, in Korean) that has recently earned a 2 star Michelin-rating. Hooni Kim, the Korean-American chef and restaurateur of Danji and Hanjan, has also been an influential figure in exposing the attractiveness of Korean cuisine to New York City’s food-savvy audiences.
Deuki Hong Unveils Korean Fermented Dish, Kimchi Dubu
Chef de Cuisine Deuki Hong was raised in the Tribeca Area is greatly passionate about Korean cuisine and he has specialized in fermented food during his development as a talented Korean-American chef from the Tribeca area. Deuki Hong is known as an emerging chef with a sophisticated palette and modern approach to appraising traditional Korean flavors, developed through his past experiences with world-renowned chefs such as Jean-Georges Vongerichten, David Chang of Momofuku and Aarón Sánchez. He began his education in the culinary arts at the ripe age of 15 in one of New York’s finest restaurants, Centrico in Tribeca. Chef Hong studied at the Culinary Institute of America where he graduated near the top of scottsdale ac repair specialists class. His academic excellence at the Culinary Institute of America is particularly impressive as he was the youngest student to enroll and graduate from the school. With great promise, Deuki Hong is expected to showcase his unique Korean dish, Kimchi Dubu to the multicultural crowds of the Grand Tasting.
Chef Hong’s Kimchi Dubu is prepared by assembling a soft Dubu (tofu) that is made from gently mixing fresh soymilk and gypsum (magnesium chloride) coagulant into a solution and is later steamed for 40 minutes. A Kimchi-based compote is applied on top of the Dubu after it has completely cooled after approximately 4 hours. The compote is precisely crafted by placing finely diced bacon and onions inside a pot over a low medium heat until the onions soften. Diced Kimchi is then added and cooked for approximately five minutes in order to optimize the fermented flavor. Once taken off the heat, the ingredients are seasoned with Kimchi juice, sesame oil, and a Korean fermented chili paste called Gochujang that is blended with apple cider vinegar, sugar and sprinkled xanthan gum for a thicker texture. The final Kimchi Dubu is served with a tastefully pleasing garnish comprised of gold squash shoots, sesame seeds, and perilla salt.
Kimchi Enthusiasts Melissa Clark and Lauryn Chun
Attendants of the Grand Tasting will also be exposed to a live Kimchi demonstration hosted by Melissa Clark (Friday, October 18th from 1:30-2:30 Pm) or Lauryn Chun (Saturday & Sunday, October 19-20 from 1:00-2:00 PM) at the Korean Food Foundation sponsored booth. Melissa Clark is a published author of several cookbooks including the acclaimed “In the Kitchen with a Good Appetite” and she is a writer for The New York Times for the weekly food column called “A Good Appetite”. Clark’s passion for cooking has led her to collaborative work with Rachel Ray, Martha Stewart along with many other New York’s celebrated chefs. With great pleasure, Melissa Clark will make an appearance at the Grand Tasting and she will present her very own radish Kimchi prepared with a pickled fermentation. Radish Kimchi is also referred to as Kkakdugi in Korean, and consists of cube shaped radishes flavored with salt and red chili powder.
Lauryn Chun will also be present to demonstrate her Kimchi expertise during Grand Tasting weekend. Chun’s enthusiasm for Kimchi and Korean fermentation has motivated her to establish the Mother-in-Law’s Kimchi (MILKimchi) company which sells Kimchi based on an original recipe from her mother’s restaurant (which has been open for over 20 years in Garden Grove, California). While living in New York City’s Lower East Side, Chun was inspired to the development of Kimchi as an aging art comparable to fine foods such as wine, cheese and beer. Find Lauryn Chun at the Grand Tasting where she presents her highly regarded, cucumber Kimchi variation.
Enjoy a festive presentation of Korean fermentation at the highlighted event of the 2013 New York City Wine & Food Festival, the Grand Tasting. Fermentation is the art of producing vibrant and animate flavors from a delicate aging process that has captured the imagination and cravings of chefs and eaters alike. Chef de Cuisine Deuki Hong, Melissa Clark and Lauryn Chun will be available to showcase their unique methods and insight pertaining to Korean fermented foods at the Grand Tasting.
About Korean Food Foundation at the Grand Tasting & Culinary Demonstrations during 2013 NYCWFF
The Grand Tasting presented by ShopRite Featuring KitchenAid ® and Culinary Demonstrations presented by MasterCard ® will take place on October 18-20, 2013 at the Pier 94 where Deuki Hong, on behalf of Korean Food Foundation participating in with Silver Sponsorship, showcases the cultural brilliance of Korean cuisine alongside culinary superstars such as Bobby Flay, Rick Bayless and Masaharu Morimoto.