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 with beef , wild mushrooms
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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