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 Tradition
and modernity combine in the Korean Food Festival presented by InKo
Centre in association with the Korean Cultural Heritage Foundation,
Seoul, the Taj Coromandel, Chennai, and Kingfisher Airlines.
Come September and chefs Do-seop Kim and Mi-kyung
Lee will present a 10 day Korean Food Festival at Taj Coromandel,
Chennai. With a variety of delectable dishes and a special
vegetarian section, the festival promises to be a veritable treat
for both vegetarian and non-vegetarian food connoisseurs.
Do-seop Kim and Mi-Kyung Lee will bring both
experience and flair to the culinary festival in Chennai.
 Korean
cuisine is based largely on rice, noodles, vegetables, meat, fish
and tofu. Traditional Korean meals are notable for the number of
side dishes or banchan that accompany the ubiquitous steam-cooked
short-grain rice, soup and kimchi which is a fermented, spicy
vegetable banchan most commonly cabbage, radish or cucumber. Every
meal is accompanied by numerous banchan. Korean food is usually
seasoned with sesame oil, fermented soybean paste or doenjang, soy
sauce, salt, garlic, ginger and red chilli paste or gochujang.
Korean cuisine varies seasonally, and during
winter, traditionally relies on kimchi and other pickled vegetables
preserved in big ceramic containers stored underground in the
outdoor courtyard.
The traditional Korean diet contains an abundance
of greens and roots.
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