05-07-2015
Left to right, Foie gras and kimchi, baek kimchi and bugak, the triple entrée presented by Mingoo Kang, chef at restaurant Mingles in Seoul, on the occasion of the national day of South Korea at Expo, organised on 23rd June by the Korean Food Foundation inside hotel Principe di Savoia in Milan
We wrote about the talent of Mingoo Kang, chef at restaurant Mingles in Seoul, little over a month ago, within our Reportage from Korea. We met him again a few weeks later at hotel Principe di Savoia in Milan, on the occasion of the national day of South Korea at Expo. He was the one to cook the dinner organised by the Korean Food Foundation, an organisation that has the goal of spreading the benefits of an extraordinary cooking around the world.
Mingoo is the kind of chef we like: he is very rooted to the territory he comes from but has a free mind, open to inspirations coming from around the world. This is proven by the recipe for this triple entrée presented in Milan, the same you can find at the start of his tasting menu at restaurant Mingles. Foie gras, paired with kimchi and the very traditional plum wine from his country. Bugak, traditional fried vegetables covered in a sticky rice purée is still a very active ritual in the centennial preparations inside the Buddhist temple. And baek kimchi (white kimchi), which explodes in the mouth, detonated by the chilli powder, a very strong pillar in traditional preparations. We suggest trying it at home to understand how the cuisines and tastes can differ around the world.
Mingoo Kang and Changho Shin, once colleagues, joined once again in Milan to prepare the dinner for the Korean Food Foundation
Among the fans of Mingoo Kang’s cooking, there’s also Massimo Bottura and Rene Redzepi
Whitebait 50 g Whitebait 5 g oil 15 g honey 3 g ‘Gan Jang’ – Korean soysauce Mix oil, honey, and Gan Jang all together and brush it on the white bait. Deep fry it and break it into small bites.
Sesame leaf aioli 100 g mayonnaise 100 g sesame leaf Blend well.
by
born in Milan, 1973, freelance journalist, coordinator of Identità Golose World restaurant guidebook since 2007, he is a contributor for several magazines and teaches History of gastronomy and Culinary global trends into universities and institutes. twitter @gabrielezanatt instagram @gabrielezanatt
Seven virtues... in just one dish