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* Date : 2014-12-29

Korea’s Boundless Flavors
Part 1. Korea’s Boundless Flavors, Canadian chef David, Fermented food origins

A restaurant nestled in Jenju’s Hanok village is operated by a Canadian chef called David. He met his wife in Korea and settled down in Jeonju where he has been living for the last 10 years. He is keenly interested in fermented foods. Korean fermented foods are attracting attention around the world for being slow foods and David gets to meet culinary masters in Korea.
1. Yoo Cheong-gil has been brewing sanseong makgeolli rice wine for 50 years. The wine is made with nuruk yeast that is stomped by foot.
2. Eoyukjang is a special sauce served to kings and queens of the Joseon Dynasty. The original recipe that was recorded in an ancient cookbook dating back 200 years ago is used by culinary master Kwon Ki-ok to continue the tradition of making this special sauce.
3. Kimchi is designated as an intangible cultural asset by UNESCO and culinary master Yoo Jeong-im is known as one of the best kimchi picklers in the country.
David improvises with what he learned from the culinary masters to make new dishes at his restaurant that incorporate fermented ingredients. This blue-eyed chef follows the slow food trend along with the three culinary masters who are carrying on old traditions to this day.

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- Producer : Cho Hyun-tae

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