From cello to cooking: Korean chef Jang Yun Jeong on why food and music are similar

Music, she said, has helped her research nutrient successful a amended mode arsenic some creation forms are akin successful immoderate ways.
“I person a musician’s soul. Both are precise hard things. Cooking needs spot and patience similar music. You person to signifier some regularly,” she added.

On her 3rd culinary travel to Delhi recently, Jeong treated 25 guests to royal authentic Korean cuisine astatine the Dal-Grak cafe astatine the Korean Cultural Centre India (KCCI).

On Friday, she celebrated the Korean Kimchi Day by hosting the ‘Vegan Kimchi Making Workshop’ with the students of Institute of Hotel Management, Catering & Nutrition, Pusa.

The dishes that she prepared, similar Zucchini Porridge with Nabak Kimchi, she said, are bully for tummy health. Gujeolpan, a accepted Korean platter with 9 antithetic ingredients, was erstwhile the nutrient served to royals, she said.

She besides served Sanjeok (grilled rootlike skewers) and fashionable Korean crockery Bibimbap.
The guests were besides treated to greenish plum Omij (five flavour berry tea) with accepted Korean sweets.
Jeong said portion she has not been capable to research the sights and the humanities quality of Delhi, she has been to restaurants and tried antithetic cuisines.

Korean cook Jang Yun Jeong presents Gujeolpan, a accepted Korean crockery with 9 antithetic ingredients. (PTI Photo)

Indian dishes are somewhat saltier than Korean cuisine, she said, adding that she was peculiarly impressed by pickled papaya and coconut curry.

“I americium funny successful vegan food. We went to a edifice and I enjoyed the vegan nutrient precise much. In my earlier trips, I ever represented Korean nutrient but this clip I thought of combining Indian ingredients and processing menus successful Korean cooking.

“I tin harvester (Indian ingredients) with vegan Kimchi and different foods unneurotic and they volition beryllium precise good,” she said.

Asked astir the crockery she would urge to idiosyncratic exploring Korean nutrient for the archetypal time, she said it would beryllium Bibimbap, a crockery served with atom and colourful premix of vegetables, nutrient and broadside dishes.

“I would urge Bibimbap due to the fact that you tin acquisition accepted Korean vegetables and this paper is precise fashionable successful Korea. I would urge it precise much,” she said.

How did she commencement making vegan kimchi, the fermented crockery that is staple to Korean cuisine and is made of vegetables, mostly napa cabbage and Korean radish.

Traditionally, food condiment is utilized successful its preparation.

Jeong said galore who visited her edifice successful Seoul liked the vegan mentation of her dishes and she realised that vegan kimchi would beryllium fashionable with vegan nutrient lovers.

Hwang II Yong, manager of KCCI, said the intent down the three-day lawsuit was to present refined, authentic, and luxurious Korean nutrient to the Indian audience.

“With the expertise of Korean chefs, we anticipation to amusement however Korea’s astir accepted cuisine tin beryllium harmoniously incorporated into Indian society. We anticipation that this lawsuit volition assistance dispersed the connection astir Kimchi, a accepted Korean fermented food, successful India and supply an accidental to recognize the cultures of our 2 countries much deeply,” helium said.