PartⅠ. Breathing new life into Hansik
PartⅡ. Korean restaurants across the globe
In former days, compared to the other Asian cuisine such as Japanese or Chinese, Korean restaurants were hardly found abroad.
But now, the current has changed. Along the worldwide health boom, Hansik (Korean cuisine) is receiving attention from all around the world, setting its image as a healthy table. Also, the world renowned chefs are now applying Korean ingredients, recipes, and tastes in their dishes.
In Arirang Special 2012, the new and creative approach to globalize Hansik will be shown.
In PartⅠ, top chef Angelo Sosa's secret recipe of the winner of 'The Best Burger in America', Bibimbap burger, is unveiled. And Pascal Barbot's creative use of Korean ingredients and his fusion Hansik dishes are demonstrated. Also, the fancy Hansik dining proved by Michelin Guides, 'Danji' in New York and 'Sennohana' in Tokyo, not only satisfy your mouth, but also your eyes. Furthermore, 'Sobane' in Paris suggests inventive Hansik dishes that goes well with wines.
PartⅡ introduces localized traditional Korean restaurants in the world cities. Impressing the New Yorkers, healthy Korean dishes of 'Chom Chom' and Korean-style barbecue of 'Don's Bogam' are introduced. Also, highly acclaimed by President Barak Obama, 'Woo Lae Oak' in Washington D.C. reveals the President Obama's favorite menu. In Paris, the popularity of fast-served and nutrition-balanced bibimbap of 'Bibimbap', and the magazine recommended restaurant 'Shin Jung' will be discovered. The CEO of the most successful Korean restaurant in Japan, 'Saikabo', will give an advice to globalize Hansik as well.