Obstacle to the globalization of Korean cuisine is the difficulty to buy Korean ingredients!

All of 7 celebrity chefs invited to 'Seoul Gourmet 2012(10/31~11/3)' admired the deep and profound taste of Korean cuisine.

Many chefs including German chef Thomas Bühner who has got 3 stars from 'the Bible of gourmets', Michelin guide, and Brazilian chef Alex Atala who has ranked 4th in the 'World's Best 50 Restaurants' by the British magazine 'Restaurant' experienced dishes by Korean food masters. In addition, they went to Noryang-jin fish market and checked many various Korean ingredients.

Bühner, who has attended the press conference in October 31, said "I have never seen various ingredients like this time before." He admired the Maneul-jjong by a food developer 'Choi Yeong-sook' by saying 'Wonderful!' and he bought her soy sauce at the 'Savor the Korea' event that took place in Woon-hyeon Palace' the day before. He said that he was surprised because Korean food masters perfectly understand all the ingredients and know how to make delicious food from them. Moreover, he says that they know which body organ each ingredient helps.

Tetsyua, who had a meeting after the press conference, confidently said, "Young and competent Korean chefs are already working in many countries all around the world. Korean cuisine is already globalized. The difference between Korean cuisine and European cuisine is that the same Korean ingredients can make some changes of taste. If young Korean chefs remember the tradition and keep on developing it, they will make really good dishes."

Bühner who values the natural taste and flavor from unprocessed ingredients, said, "Delicious and healthy Korean cuisine will definitely succeed in the Europe."  Moreover, he  
emphasized the importance of keeping the original taste of Korean cuisine.

Then why Korean cuisine is not popular yet compared to Chinese or Japanese cuisine? Chefs say that it is because the difficulty of getting Korean ingredients and lack of information. They think that making Korean ingredients easy to be found in other countries is the fastest way to the globalization of Korean food. Tetsuya said, "I can never compromise on not getting ingredients that I want."

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Intermediate English Composition #2
English education 201211003 Sang-yoon Lee  


the original article : http://news.heraldcorp.com/view.php?ud=20121102000453&md=20121102110548_AK

the website of Seoul Gourmet 2012 : http://www.seoulgourmet.org/

This is the website of restaurant by Alex Atala, 'D.O.M'
(S. Pellegrino World’s 50 Best Restaurants #4 (2012)) : http://www.domrestaurante.com.br/

This is the website of restaurant by Tetsuya, 'Tetsuya's'
(S. Pellegrino World’s 50 Best Restaurants # 8 (2008))  : http://www.tetsuyas.com

This is the website of restaurant by Thomas Bühner, 'La vie'(Michelin 3 stars) : http://www.restaurant-lavie.de/