Korean Cuisine Deconstructed

Seminar Schedule at NRA Show Chicago May 21-24

At the NRA Show, the Korean Pavilion is a MUST VISIT destination for all culinary and food service professionals. Top Korean food companies will be showcasing their distinguished and new products alike. Sample tasty bites as you discover modern and creative uses of Korean flavors and ingredients.

The Pavilion will also be a destination to learn, to experience and to be inspired. Renowned chefs and culinary educators will be presenting a seminar series throughout the 4-day show. Attendees of these seminars will be presented with a Certificate upon completion of a Korean Cuisine Deconstructed session and the registration form (sharing contact information for future follow-up). They will also have a chance to win an autographed copy of Cecilia Lee’s books.

Please join us at these 15-20 minute culinary classes + tastings:

10 a.m. – Building Blocks for Korean Cuisine (Walter Neuhold)

Korean cuisine has arrived in America. It is important for many professionals who are not familiar with the cuisine to learn how to master some classic flavor building blocks, so as to adapt and create something Korean to satisfy the cravings of consumers and diners.

In this Korean Cooking 101 class, Chef Walter Neuhold will share some of the key ingredients frequently used in cooking Korean dishes, including a variety of quintessential items such as garlic, green onion and chili peppers. Chef Neuhold will explain how the unique flavor balance of sweet, sour, bitter, salty and nutty is achieved through natural ingredients. In addition, there will be a sampling of various marinades, dipping sauces and seasonings.

Tasting of Bindaeddeok (Korean pancake) – a la minute. This dish is to illustrate how a traditional item is served, and is also ideal to share the different flavors of Korean dipping sauces (sesame, soy, red chili paste etc). Chef Neuhold also talks about how this dish can be easily prepared in a Western kitchen. 

11 a.m. – Rice – The Long and Short of It (Youngsun Lee)

Rice, arguably the most important grain in Korea and much of Asia, is widely cultivated across Korea. In the paddy field, it is called phy. When it’s cooked, it is referred to as “bap.”

Koreans traditionally greet each other with the phrase “did you eat your bap?” which means, “Did you eat?”

Rice is the key ingredient used in a myriad of Korean dishes – not just plainly steamed. It appears on the menu as appetizers, entrees, desserts, and even in beverages such as teas, spirits and wines.

This session touches on the role of rice–types and uses–and highlight the latest trend in rice dishes, including Black Pearl Sticky Rice and rice cakes of all shapes and sizes.

Tasting of Ddeokbokgi (Spicy Rice Cake) – an extremely popular, almost addictive dish with a wide appeal. This versatile rice cake can be presented in a range of ways, from a quick cheap bite to a sophisticated fine dining menu item. (Youngsun Lee)

Beverage tasting of Makgeolli – this is an alcoholic beverage native to Korea. Made from fermenting a mixture of boiled wheat and rice, this milky, off-white beverage has a unique sweetness and a silky texture. This beverage is about 6.5% - 7% alcohol by volume.

12 noon –The Many Facets of Bulgogi  (Walter Neuhold, Cecilia Lee and Youngsun Lee)

This is a tasting session of a hugely popular beef dish found in Korean restaurants across the globe. Cecilia Lee talks about the versatility of bulgogi marinade as well as how this dish can be presented in both traditional and innovative contemporary styles with ease.

Tasting of Bulgogi (grilled marinated beef sirloin strips) served with classic lettuce leaf with fermented soybean paste, and also, amuse bouche-style on crisp-bread (sesame, whole grain, plain and cracked pepper) and slices of pickled cucumber.

1:30 p.m. – Kimchi – The New Pickle? (Cecilia Lee)

Kimchi has emerged to be an iconic Korean dish with almost a cult following. This session will cover the history of kimchi, how to make it in any kitchen, and the various types of kimchi. Chefs across America have also come up with inventive, modern and amazing dishes using kimchi – liberally used as a pickled condiment. Today, kimchi is frequently found in tacos, quesadillas, hotdog, paella and pizza. Cecilia will also divulge her own recipe of using kimchi to stuff turkey for Thanksgiving.

Numerous renowned chefs have grown to appreciate this fermented dish, often comparing its flavor complexity to wine or cheese. Cecilia Lee will also share some health benefits kimchi has to offer.

Tasting: Kimchi Arancini – a sophisticated fusion dish presented by Youngsun Lee

PLUS: Sampling of a variety of ready-to-serve kimchi from Daesung.

ON SCREEN: Excerpts from “Kimchi Chronicle” – the Travel Channel Series hosted by Marja Vongerichten

2:30 p.m. – Cooking with Ginseng (Walter Neuhold)

This session covers the history of ginseng cultivation in Korea, and how it has grown to be a highly prized crop. Chef Neuhold explains the many health benefits of ginseng, the various types available from Korea today, and sharing some ideas on how to use ginseng in beverages, soups and dishes.

Its popularity is likely enhanced with Caffe Bene’s introduction of ginseng latte, coming to a neighborhood coffee shop near you.

Tasting: Ginseng Tofu Mousse (Youngsun Lee)

3:30 p.m. – Korean Tapas – plus Book Signing (Cecilia Lee)

Cookbook author, travel guide writer and culinary educator Cecilia Lee will explore the topic of how popular Korean street foods are inspiring a range of finger foods and “tapas” everywhere around the world. As the writer for Frommer’s Guide to South Korea and Frommer’s Day by Day Seoul, she will highlight some interesting facts about today’s lifestyle in Korea. “Freaking amazing” is what some food lovers used to describe the sensation of Korean street foods in Seoul.  Lee will share her insights about what dishes are “in” and will likely make their way to the U.S. She will share some tidbits about the sticks and skewers found in Namdaemun food carts, and how the current food truck craze in the U.S. may translate into opportunities to make some of these items the next small dish to become the next big thing.

Book signing to follow: Quick and Easy Korean Cooking and Frommer’s South Korea

Tasting: Soojong Gwa (Chilled Cinnamon-Ginger Tea) recipe from Cecilia Lee’s Quick and Easy Korean Cooking OR Ohmija cha (Magnolia Tea with honey)(Youngsun Lee)

Tastings at the Korean Pavilion

Apart from learning more about Korean cuisine, you have a chance to sample as well.

CJ Foods, a leading Korean food company exhibiting at the show will offer the following delicious tastings:

10:00 a.m. Soba Noodle Salad

12 noon Korean Wings

1:00 p.m. Korean Burritos

2:00 p.m. Mini Korean Tacos

Kimchi - The New Pickle?

Korea enjoys four distinct seasons, fertile soil and good general growing conditions. But the winters are harsh and cold. Kimchi began as a vegetable preservation method, using mostly salt to keep the harvest from spoiling during the colder months. The salted vegetables were kept in special storage vats buried underground. Around the 17th-18th century, red hot chili pepper was introduced, and it revolutionized the way kimchi looked and tasted. 

The health benefits of eating kimchi have been studied extensively in and outside of Korea. From a nutritional standpoint, kimchi, made primarily of vegetables and spices, is a good source of dietary fiber. it is natually low in calories, but rich in nutrients such as carotene, Vitamin C, calcium, and iron. It is also an excellent source of lactic acid which promotes digestion.

While there are many fermented foods developed in many cultures, well-fermented kimchi seems to have struck the perfect harmony, attaining its pH balance through a process that yields optimal results. Combining ingredients such as Napa cabbage or radishes with seasonings containing high molecular compounds produce low molecular substances that can in turn permeate the inner cell membranes of the vegetables, delivering the desirable unique flavor.

Typically, the ingredients used to make kimchi are: Garlic, green onion, salted shrimps, ginger, red pepper, Korean chives, and onion. 

Types of Kimchi:

Baechu Kimchi (Napa cabbage kimchi) - the most ubiquitous, emerging to be a global favorite, now used creatively and liberally, considered by many culinarians as the new pickle. It is now used as an ingredient in many popular dishes - from taco, burrito, quesadilla, hot dog, slider, pizza even paella. 

Chonggak Kimchi (Whole Radish Kimchi)

Gat Kimchi (Mustard Leaf Kimchi)

Baek Kimchi (White Napa Cabbage Kimchi) a milder toned kimchi made the almost the same way as Baechu kimchi, but apples and Korean pears are used instead of red pepper, giving this a pinkish white color.

Oi Sobagi (Stuffed Cucumber Kimchi) made with crunchy cucumber.

Kkakdugi (Diced Radish Kimchi) radishes are cut into cubes.

Dongchimi (radish Kimchi in water) is usually made with salt-rolled whole radishes that are floating in brine. Its clear broth is highly prized, regularly used as a base for Naengmyon, the famous Korean buckwheat noodle soup.

HOW TO MAKE KIMCHI

First, select your vegetables. Most popular would be barrel-shaped Napa cabbage, or even seasonal vegetables including brussel sprouts. 

Trim and discard discolored outer leaves or bruised parts of the vegetables. For Napa cabbage, trim the head and cut lengthwise into two halves. Soak the vegetables in brine for several hours. Then rinse thoroughly. Drain.

Peel and wash ginger and garlic. Dry them, then pound them with a mallet or mince finely. Clean and cut green onions, chives or other herbs. Finely chop the seafood (salted shrimps and/or anchovies).

Seasonings must be combined with the vegetables properly to enhance the fermentation process. For large, halved Napa cabbage, insert well-mixed seasonings by hand between leaves.

Pack the well-seasoned vegetables tightly in a crock pot or other container (avoiding vessels that will react chemically with the acid which increases during the fermentation process, such as ones made of metal). For Napa cabbage, use larger outer leaves to wrap the fermented mixture tightly. Removing air pockets will help the microbial fermentation process.

Kimchi can be kept for a long time. Some chefs even favor the longer note in the flavor with extended fermentation; as like wine and cheese, the character of the kimchi may actually improve with age.

Meet the Presenters at the NRA Show 2011

Chef Walter Neuhold

From cooking for Queen Elizabeth, Pope John II and former president Reagan, to traveling the world working in the finest hotels, Walter Neuhold has virtually seen it all. Born in Gleisdorf, Austria, he began his culinary apprenticeship at the age of 15 at the Austrian Park Hotel in Graz. After completing this three-year training program, Chef Neuhold began his travel as the executive chef in quality hotels and restaurants in Turkey, South Africa, Germany, Iraq, Hong Kong, the Philippines and seven years in South Korea. In 1987, Westin Hotels International, transferred him to Denver, where he met his wife, Marietta. He has stayed in the U.S. since then, owning several restaurants from coast to coast. Spending 7 years in South Korea the Chef utilized his knowledge to open in 1996 the Award Winning Seoul Jung in Los Angeles. In 1995 Kyoto Japanese Restaurant, Sushi Bar and Tempura Bar. With his vast knowledge of the hospitality industry, Chef Neuhold began The Professional Chefs Association in 1997. The chef’s club puts on Culinary Salons of Excellence, challenging chefs through competitions and exhibiting the latest in hospitality industry products. Presently, Chef Neuhold is helping the industry define quality standards through the PCA Gold Seal Program.

His love of travel, combined with his culinary knowledge, has made him the versatile professional he is today. Walter Neuhold currently resides in Fort Collins, Colorado with his wife and two daughters. “It’s hard to become a chef,” Neuhold states, “but it’s even harder to stay a good one.” 

Chef Youngsun Lee

Youngsun Lee came to the U.S. from Korea at the age of twelve and grew up in Queens, New York. Youngsun is a graduate of The Institute of Culinary Education (ICE), New York, and studied under famous chefs including Anita Lo of ANNISA.  Youngsun mastered traditional Korean cooking from his grandmother, including the famous Royal cuisine and home cooking.  His resume also includes working at EN in the West Village (traditional Japanese food), Craftbar, Momofuku Noodle Bar and Persimmon.  Chef Youngsun Lee desires to share the delicious food he has come to love his whole life.  He believes that it is his mission to educate more people about Korean cuisine and culture, including to the next generation. He was a culinary liaison for the introduction of Korean Temple Cuisine at the Culinary Institute of America (September 16, 2010) and an exclusive showcase dinner in New York City (September 20, 2010). In 2011, he helped launch the popular Kimchi Taco Truck, and has plan to open a restaurant in late 2011.  He now teaches Korean cuisine at his Alma Mater, ICE, as well as Kingsborough Community College in New York.

Cecilia Hae-Jin Lee

Cecilia Hae-Jin Lee is an award-winning chef, writer and artist, who specializes in fine arts, illustration, photography and design. She writes about Korean food, travel, arts, film, and culture. She has written for the food sections of the Los Angeles Times and the Washington Post, The Asian Pacific American Journal, Whole Life Times, Food & Wine magazine, Eating Well and numerous other publications. A James Beard Award nominee, she has written several cookbooks, including Eating Korean: From Barbecue to Kimchi, Recipes from My Home, Quick and Easy Korean Cooking and Quick & Easy Mexican Cooking. Her books have been selected in Food & Wine’s annual Best of the Best Cookbooks and as Gourmet’s featured Cookbook of the Month. Her travel writing include several editions of Frommer’s South Korea and the latest Frommer’s Day by Day Guide to Seoul.