The Korean Food Foundation and the 2013 New York City Wine & Food Festival
The Korean Food Foundation (KFF) will participate in the 2013 New York City Wine & Food Festival (NYCWFF) as an official sponsor partner of the renowned charity food festival. The sixth annual NYCWFF benefits the hunger-relief programs of Food Bank for New York City and Share Our Strength’s No Hungry Kid Campaign. Since the inaugural launch of NYCWFF, the festival has raised $6 million with 100% of the proceeds directly donated to community-based programs combating hunger.
The Korean Food Foundation has participated in charity programs annually since its inception and in this year, they have selected the 2013 NYCWFF to spread greater awareness of social issues such as poverty and hunger. The organization intends to join the charity tasting event, to further integrate Korean cuisine into mainstream culture while enhancing localization of Korean products in the United States markets. Chef de Cuisine Deuki Hong joins the Korean Food Foundation in representing Korean fermentation as the iconic custom of Korean cuisine culture.
The Korean Food Foundation (KFF) is the leading organization dedicated to promoting Korean cuisine and culinary culture. The foundation is committed to guiding the development of the Korean food industry and the marketing content planning of Korean food. The KFF is expected to present a detailed presentation of South Korea’s art of fermentation in the New York City Wine & Food Festival’s signature event, the Grand Tasting.
The Korean Food Foundation is devoting extensive resources to introduce Korean food and culture in domestic Korean and international markets. The organization has utilized their research and development of Korean cuisine to initiate ventures that adaptively markets relevant food content to its intended audiences worldwide.
Korean Culinary Industry in the US
The Korean food industry is enjoying growth and international attention as Korean government funded projects drive the development of Korean restaurants and suppliers in international markets such as the United States. Korean Cuisine is being branded to foreign markets as a harmonious food that delicately balances flavor and nutrition. Furthermore, food fermentation has been an iconic method of preparation to the Korean peninsula with Kimchi as the forefront talisman of the art.
As Korean cuisine becomes increasingly adopted by Western audiences, Kimchi exports to the United States in 2012 are estimated to a worth of $3.87 million (which is a 24.9% increase from the previous year), according to a study from the Korea AgroFisheries and Food Trade Corp. (aT). Further branding efforts of Korean foods will continue to stimulate the growth of restaurant dining and exported ingredients related to Korean cuisine. The NYCWFF is appropriately hosted in New York City, a crossroad of commerce and culture where there are currently 255 restaurants dedicated to Korean cuisine (according to the New York City Health Department).
By participating in widespread food events like the NYCWFF, Korean cuisine gains favorable exposure and potential market share in a city, where restaurant revenue is projected to account for $33 billion in annual sales (according to a study by the National Restaurant Association). The highly acclaimed NYCWFF event is attended by high profile guests which includes gourmet chefs, celebrities, food industry professionals and media. A Korean food centric booth at the NYCWFF, stimulates American awareness and perception of brands, ingredients and tastes relating to Korean cuisine. Therefore greater exposure of Korean cuisine at the NYCWFF will ultimately drive the demand and exports of Korean products into United States.
Fermented food have long been associated to the Korean nation, as a traditional and indigenous form of cuisine that is regularly enjoyed and consumed in nearly every standard meal. The positive health trends of Korea are strongly linked to the diets of fermented food which contain an abundance of nutrients. Currently, Western audiences are mostly familiar to fermentation through foods such as vinegar, bread, cheese and yogurt. However, the flavors of Korean fermented foods are distinctly unique that produces an inspired sensation for first time triers.
Historically, fermented foods have been an integral element of Korea’s development as a nation. The country of Korea is known to have a very cold climate while having mostly mountainous land with few fertile plains. The Korean peninsula adopted an agricultural culture accordingly by developing an early form of zymology which aided the preservation and consumption of salted vegetables. After the successful Joseon Dynasty in Korea (1392-1910) and increased cultural diffusion, the modern form of Kimchi was developed along with over 90 other variations.
Today there are approximately 336 variations of Kimchi that have been produced and enjoyed by eaters around the globe. Additionally, other fermented foods of Korea have a varied range of distinctions, as there are approximately 130 paste condiments (such as Gochujang), 170 forms of Jeotgal, 160 kinds of Jangajji (pickled and marinated vegetables), and over 370 variants of traditional Korean alcohol beverages.
A new generation of Korean-American chefs is leading an advancement of Korean cuisine localization in the “melting pot” of New York City. Optimism grows as Korean-American chefs that were previously interested in specializing in European cuisine, are now developing high quality cuisine 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.
Chef Deuki Hong & Kimchi Dubu
Chef de Cuisine Deuki Hong is greatly passionate about Korean cuisine and he specializes in fermented food through his development as a talented Korean-American chef from the Tribeca area. Deuki Hong is known for his sophisticated palette and modern approach to appraising traditional Korean flavors, developed through his past experiences with world-renowned chefs such as Jean Georges, David Chang of Momofuku and Aaron Sanchez. He began his education in the culinary arts at the ripe age of 15 in one of New York’s finest restaurants, Centrico of Tribeca. 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 Receipe of Kimchi Dubu (Servings: 4)
200 mL Fresh soy milk (no preservatives)
1 mL Gypsum or Liquid Nigari (magnesium chloride)
Combine the cold soy milk and coagulant and mix well. Pour into 4 oz. custard cups and place in steamer for 15 minutes or until tofu is set firm. Place in refrigerator and cool for at least 2 hours.
For Kimchi Compote:
1 c. Kimchi (old fermented), small dice
1/2 c. Onions, small dice
1/2 c. Bacon (heavy smoked), small dice
2 T. Gochujang
1/2T. Sweetened cooking rice wine
1 T. Sugar
1 T. Apple cider vinegar
1 T. Kimchi juice
- In a small bowl, combine the Gochujang, mirin, sugar, Kimchi juice, apple cider vinegar and reserve
- In a large sauté pan, render out bacon and take out bacon bits and reserve
- Sweat onions in bacon for 5 minutes. Then add Kimchi and cook out for another 5 minutes.
- Take off heat and immediately add the Gochujang mixture
- Cool and reserve
For Perilla Salt:
20 pc. Perilla Leaves
1/4 c. Salt
- Layout perilla leaves on a plate with paper towel to cover the leaves.
- Dry out in microwave in 30 second increments until completely dry (usually 4 times a total of 2 minutes)
- Mix the leaves and salt in a blender until powder like.
Sesame Seeds; Toasted
Chef de Cuisine Deuki Hong will represent the efforts of the Korean Food Foundation by demonstrating the preparation of a unique Kimchi Dubu that embodies the abundant taste produced by fermented foods. The flavor profile of Kimchi Dubu is enhanced by three foundational fermented ingredients which are Kimchi, Gochujang and Saeu Jeotgal. The Kimchi Dubu also incorporates a bacon and Kimchi compote that is served alongside a soft, homemade Dubu (tofu) to complement the savory and spicy flavoring of the fermented condiments.
Chef Hong’s Kimchi Dubu is prepared by assembling a soft Dubu 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.
per 100 g
per 100 g
|Food energy||32 kcal||Moisture||88.4 g|
|Protein||2.0 g||Lipid||0.6 g|
|Total sugar||1.3 g||Fiber||1.2 g|
|Crude ash||0.5 g||Calcium||45 mg|
|Phosphorus||28 mg||Vitamin A||492 IU|
|Vitamin B1||0.03 mg||Vitamin B2||0.06 mg|
|Niacin||2.1 mg||Vitamin C||21 mg|
Kimchi and Korean Fermentation
Kimchi is perhaps Korea’s main representative cuisine of fermentation and it is easily the most popularly consumed dish in its native homeland. The fermentation process and ingredient materials of Kimchi provides excellent health benefits and nutrition for long-term well-being. The qualitative fermentation process determines the maturity of a Kimchi’s rich texture and flavor characteristics. Furthermore the preservation of lactic acid bacteria that is found in Kimchi, assists with the digestion of carbohydrates and fat breakdown in the human body.
Julia Moskin of the New York Times, hinted in her “Dining and Wine” article, that Kimchi and fermentation would become top trending food interests of 2013. She would go on to mention that restaurants are beginning to adopt new cuisines by stating “pickling is baby steps; Fermentation is where it’s at… Your peers are contemplating long-term bacterial activity like year-old Kimchi”. In cities like New York, chefs are beginning to introduce new fusion foods utilizing Kimchi as an ingredient while, restaurant goers are gaining familiarity with dining at Korean restaurants. Food enthusiasts and chefs will be able gain a first-hand experience of how Kimchi is produced and the relevant skills of executing a successful fermentation.
Kimchi captured headlines and greater interest from all over the world in early 2013 when Michelle Obama shared her very own Kimchi recipe via Twitter. The First Lady of the United States tweeted: “Last week, we picked Napa cabbage in the garden. Now we’re using it to make Kimchi in the kitchen. Make it at home.” while posting pictures of her jarred Kimchi. As the leading figure of the “Let’s Move” campaign, Michelle Obama is influencing Americans to combat obesity while raising awareness of practicing healthier diets. Kimchi is finding its way onto the tables of more American households and restaurants, as Westerners are becoming accustomed to the unique flavor and health benefits associated with the fermented food.
Kimchi is perhaps the most significant culinary contribution offered by Korea, as it is recognized as a national symbol of the Asian peninsula. In the United States, Kimchi is trending in interest as chefs and consumers are developing a preference likened towards the boldly spicy and pungent flavoring of the fermented vegetable dish. Aside from the traditional Korean restaurants in Western markets, consumers outside of Korea now have access to innovative fusion dishes that incorporate the usage of Kimchi as an ingredient, available from local food trucks while also maintaining presence among fine-dining establishments. Fermentation has become a revelation for flavoring as Korean Kimchi has captured the creative imaginations of chefs and eaters that are interested in experimenting with new tastes.
Aside from Kimchi, the consumption of fermented dishes has become a staple practice of Korean dining for centuries. The fermented condiment, Gochujang, is a commonly found ingredient of many well regarded Korean dishes and it is also consumed in conjunction with certain foods. Gochujang is a hot chili paste made by naturally fermenting its respective ingredients (such as red chili powder, sweet rice, soy beans and salt) while contained in large earthen pots called Onggi. The spicy yet sweetly savory flavoring of Gochujang is prominent in dishes such as Bibimbap, Topokki, marinated meats and various stews. In Chef Hong’s Kimchi Dubu, the Gochujang sauce is blended into the Kimchi to provide rich and powerful flavors when pan frying the food. As with vintage wine cultures, Gochujang of fine fermentation is scarcely applied to only specialty foods for select occasions.
The naturally savory taste produced by fermented condiments, strongly complement the palette of an array of foods that are commonly eaten around the world. Jeotgal is a salted condiment that is prepared with diverse seafood ingredients such as shrimp, fish, oysters and shellfish. The flavor of Jeotgal allows the condiment to be versatile in application but it is most commonly found as an ingredient for pickling and enhancing the deliciousness of Kimchi. Jeotgal is an abundant source of amino acids which assists the nucleic acid composition of producing a finer Kimchi taste with crunchier texture. The potential of Jeotgal as a flavoring agent is quite powerful and it is natively paired with foods such as pork, sausage and even soup. Specialty forms of Kimchi also incorporate the condiment as exemplified by Chef Hong’s usage of a shrimp based Jeotgal called Saeu Jeot when preparing his Kimchi ingredients and dishes.
Fermentation Demonstration at the Grand Tasting
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. The attendants will be able to experience how Kimchi is made firsthand, so that they will be able to reproduce the process and enjoy Kimchi from their homes.
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.