A former army cook, he now helms a three-Michelin-starred restaurant in Seoul
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Remarkable Living
A old army cook, he at present helms a three-Michelin-starred restaurant in Seoul
Chef Kim Byung-jin presides over Gaon, where Gangnam'south aristocracy gather to pamper their palates with beautifully-plated traditional Korean cuisine.
"My cooking is all about beingness responsible to the ingredients. Simply through skilful ingredients are we able to have skilful nutrient," says chef Kim Byung Jin. (Photo: Threesixzero Productions)
12 January 2022 06:30AM (Updated: 16 Aug 2022 03:28PM)
Mention Korean nosh and you automatically think of an organised chaos of small dishes that immediately warm our bellies and hearts. Rarely does information technology requite us the impression of pretty, plated creations deserving of iii Michelin stars, until we paid a visit to Gaon.
"Most people think that Korean food is underrated. We wanted to improve on that and tell more people about our cultural heritage in a proper manner," explained principal executive chef, Kim Byung-jin. And and then Gaon was created to promote a better understanding of traditional Korean cuisine in a style that gourmands would appreciate.
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Located in the eye of Gangnam at Horim Art Center, Gaon is only one of two fine-dining restaurants in Seoul awarded three stars in the Michelin Guide for both 2022 and 2018. The 3-storey space is minimalist in design, near like the museum it'due south situated in, where your only focus is the culinary journey y'all are near to embark on.
The restaurant applies a very subcontract-to-table approach in its cooking, using only fresh seasonal ingredients sourced from local suppliers. "Korean cuisine is nutritionally well-balanced. To me, it is very healthy and overflowing with charm," said Kim with a grinning.
Depending on what's readily bachelor, the set menu will adapt from time to fourth dimension. Residue bodacious, at that place volition be evergreen classics like kimchi and seafood pancake. "Once the dish has been created and if there is room for comeback, I make variations of it, instead of removing it later on a season," revealed Kim.
Through his dishes, you understand his philosophy and respect for ingredients. "My cooking is all near being responsible to the ingredients. Only through proficient ingredients are nosotros able to take proficient food. What chefs handle are primarily ingredients, then comes the skill," he admitted humbly.
After xx years in the business – he offset started cooking Korean food during his military service, creating daily menus for the Army Chief of Staff's residence and during official events – Chef Kim has elevated his cooking into an art course where each dish boasts complex flavour profiles deserving of their Michelin stars.
Kim'south seafood dishes, in particular, have received the highest praise for their uplifting flavours. "I grew up in the city's inland, and so it was difficult to come beyond fresh fish. As I started cooking with fresh seafood, I stepped into a whole new world. The scent, the texture and the gustatory modality, everything that I knew well-nigh seafood had changed," he enthused.
Operated past the KwangJuYo Group, maker of fine ceramic ware and traditional Korean liquor, Gaon's amuse lies in its meticulous presentation of dishes on a wide array of handcrafted crockery, which Kim personally designs.
"When I was a junior chef, I preferred to use white crockery because there is more room for food decoration. One day, I realised that the all-time way to decorate Korean cuisine is not to do it. The most of import affair is to proceed the look of Korean cuisine natural," he explained.
Almost every detail in Gaon is purposeful – the decor, the music selection, the staff's uniforms – bringing together a certain ideology and aesthetic that the eatery aspires to achieve.
To Kim, the space and factors associated with the whole place affects the diner's feel and memories.
"Information technology'southward like if you inquire anyone who the best chef is, everyone will say their mum. It'due south not most the taste, but information technology's the retentiveness and the feel that makes food great. That's the role of an honour-winning restaurant."
Adapted from the series Remarkable Living (Flavour 3). Watch full episodes on CNA, every Sunday at 8.30pm.
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Source: https://cnalifestyle.channelnewsasia.com/remarkableliving/gaon-three-michelin-star-restaurant-seoul-south-korea-246786
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