Saturday, 2 February 2013

KCC UK 5th anniversary VIP Dinner

Korean culture centre is situated perfect place near Trafalgar SQ. I still remember when it was opened, I could not believe the location; it simply could not get any better that this. The centre sits in the middle of an arty part of London, nearby institutions include the National Gallery, Royal Academy and the West End theatres. It is the perfect location to promote Korean culture to UK.

KCC UK promotes Korean Culture so successfully in art, literature, film and language. Korean film has developed a vast following here in UK already. I think weekly free film night was a good foundation along with Korean film makers have received lots of award from various film festival.
Korean Culture is not as widely well known as Chinese or Japanese, but Korean culture certainly has as long and deep roots as Chinese and Japanese. However, in my opinion I can say our culture is quietly elegant and has more understated charm. But since KCC UK opened UK citizens are in love with Korean Culture it seems.
KCC UK 5th Anniversary Dinner on 30th of January at Corinthia hotel was a grand occasion with distinguished guests in arts. I feel very privileged to be invited with my husband.
Chef Mr. Kim's menu were carefully created and beautifully presented. I had a long conversation with a lecturer of Cordon Blue in London , we found endless things to talk about food.
Starter was Pumpkin soup with cream and herb on the top, it was from our old dish, Pumpkin porridge made more watery soup with a few red beans and pine nuts and cream on the top. It was excellent idea, not too sticky and light, without rice balls in the porridge. Perfect for the starting a meal in Winter month.

2nd was Roast Rice cake with beef and wild mushroom was from another old dish Tteokjjim .

Roasted tube rice cake is eaten  around Luna new year , this is another old dish made modern twist by chef Kim. it was sophisticated rice cake dish fit for the occasion. Slightly chewy rice cake with thinly cut beef and wild mushroom on the top was a good combination.
Roast rice cake

Roast rice cake with beef , wild mushrooms 

Small dish called Hongshi with Plum wine Granate dish was a very nice for the pre- dessert dish, Hongshi means ripe persimmons, Persimmons is a signature fruit in late Autumn and Winter in Korea.

Every village house has a few persimmon trees , you can often see bright orange coloured persimmons on the tree in the late Autumn, they look so pretty against Korean blue Autumn sky.

All Koreans have fond memories  nice about this. Persimmons are very sweet when they are ripe, we used eat with spoon or put on the plain rice cake like honey. when I had this dish I feel suddenly very homesick.

Main course was Roasted fillet of Cod with Sangsun Jungol mean Cod Fish Stew. It is also very famous Winter dish, Cod Stew. crispy cod skin , perfectly cooked cod with vegetable and light fish broth , clean taste, delicate cod flavour was well balanced main course.

It looked more like French fish dish than Korean hearty stew, Chef, Kim created another Korean old dish made fit for the modern banquet.
Dessert was Pear Tart with barley and Sugunga Ice Cream. It is the most clever creation for me, because this desert concept comes from Korean eating habit, since Korean Cuisine has no Sweet dish in the end of meal, Chef Kim took our custom, serving pear and dry persimmon punch flavoured with ginger and cinnamon in the Winter

Sugunga is Cinnamon punch made with dry persimmons stuffed with walnuts. it is very refreshing after hearty  meal. I thought Chef, Kim's this creation was very clever.
It was a perfect Korea meets West moment!   Finally this menu has shown different side of Korean Cuisine, more sophisticated side, not serving Kimchi or other well known spicy dish were Chef, Kim's intention. I may say, he showed us other side of Korean food beautifully.

Vegetarian Dish, Tofu , slow cooked kimchi with spring onion is well known Kimchi Jjigae and for the Main course , the most famous dish, Bibimbab with namul and gochujang looked very tasty and an excellent dish for the Vegetarian.
Pear Tart with barley and Sugunga Ice Cream



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