"Korean Food in the US Reaches New Heights: Edward Lee, Korean American Celebrity Chef, Discusses How Korean Flavors Are Evolving"

Key Highlights :

1. Korean food has been popular for so long, and what's new in America is the fermented flavor, its richness, and how it adds a layer to the flavor overall.

2. Combining jang with modern cuisines has been one of Lee's keenest interests. Jang's unique umami flavor is what Lee focuses on to give his dishes a Korean hint.

3. Guest chef Edward Lee's banana split with "doenjang" (soybean paste) caramel is displayed ahead of a state dinner at the White House in Washington, D.C., April 24 (local time).

4. Lee felt that the most important thing in combining Korean and American flavors is harmonization. "I think it's important that the flavors don't compete with each other. So sometimes a dish will have a more Korean flavor with a little bit of American flavor, and other times there will be American dishes with a bit of Korean flavor, but it's hard to do a 50/50 dish, there is never an equal balance," he said.

     Korean American celebrity chef Edward Lee has seen first-hand the evolution of Korean food in the United States. Having prepared the state dinner at the White House for President Yoon Suk Yeol in April, Lee believes that Korean food in the United States is at its peak right now.

     Lee, a Brooklyn native, has noticed subtle yet significant changes occurring in how Americans enjoy Korean flavors. He describes this phenomenon as a “renaissance of Korean food” that has “captured the taste buds of Americans” and found its way onto many American food menus.

     At his new restaurant, Nami Modern Korean Steakhouse, in Louisville, Kentucky, Lee has combined traditional Korean flavors with a modern touch. Customer favorites include tuna tartare with a “gochujang” (red pepper paste) vinaigrette. Lee explains that the traditional flavors of “jang” are what diners love so much. Jang is a traditional Korean condiment, which is a fermented paste made with either soybeans or red pepper.

     Lee believes that the most important thing when combining Korean and American flavors is harmonization. “I think it's important that the flavors don't compete with each other,” he said in an interview with The Korea Times. “So sometimes a dish will have a more Korean flavor with a little bit of American flavor, and other times there will be American dishes with a bit of Korean flavor, but it's hard to do a 50/50 dish, there is never an equal balance. So what matters is how the Korean flavor enhances the American dish, or how a Korean dish benefits from an American flavor.”

     At the state dinner, Lee showcased his creative dishes, such as a banana split with “doenjang” (soybean paste) caramel. His main goal was to honor the friendship between the two nations through the menus as a Korean American.

     It is clear that Korean food is in the midst of a renaissance in the United States. With the help of chefs like Edward Lee, who are combining traditional Korean flavors with modern techniques, Korean food is reaching new heights in the United States.

Continue Reading at Source : koreatimes