|Slow cooked belly pork|
I had a meeting with college chefs on 12th of February, I made sample dishes at home, Bibimbab and Belly Pork Bossam, they all loved the taste.
As ever, college chefs so willing to be my right hand (literary) chefs and all are excited about making new Korean dishes.
We are serving, Belly Pork Bossam followed by Bibimbab with miso soup, kimch, mooli salad for the dessert, Lemon Tart and Fruits salad .
I am so proud to cook in this event at Cambridge University, what a task, and the best way to promote Korean food to the future generation in Britain. Hope Korean government would notice Dr Shin's idea and his enthusiasm for Korean food.
Watch this space I will write a blog after the event.