Holly shares her recipe for "Jelly Salad", Korean-American chefs to feature at the upcoming James Beard Awards, palates prepared ahead of Milan expo, and Maangchi demystifies the Korean table layout.
"Korean Americans Nominated for the 2015 James Beard Awards"
Nominees Corey Lee, Rachel Yang, Edward Lee are three top chefs whose Korean-American flavours and personal food-fusion philosophies have earned them "Oscar" recognition at the finals of the upcoming James Beard Awards: "The awards are presented annually and honor leaders in the food industry, including chefs, restaurant owners and designers, food journalists and cooking show hosts". The semi-finalist list has been up since February, and the winners will (according JamesBeard.org) be announced at their upcoming Awards Gala, May 4th.
"Korean dishes unveiled for Milan expo"
In preparation for Korea's pavilion at this year's expo in Milan, a few lucky tasters got a chance to enjoy the six special dishes the team created under the theme of harmony, healing and health; the pavilion's larger message is: "Hansik, Food for the Future: You Are What You Eat", and the expo runs from May Day to Halloween.
...READ ON KOREA.NET: http://www.korea.net/NewsFocus/Culture/view?articleId=126482&pageIndex=1
"Korean Jelly Salad"
Holly introduces Korean "Jelly Salad" (묵, or "Mook") and offers a great recipe with straightforward steps and stunning pictures of the process.
...READ ON BEYOND KIMCHEE: http://www.beyondkimchee.com/korean-jelly-salad/
"A typical Korean homestyle table setting"
Maangchi shares some insight into Korea's eating habits, reveals the nation's favourite daily dishes, and demystifies some of the chaos behind Korean table layouts.
...READ ON MAANGCHI: http://www.maangchi.com/blog/korean-table-setting
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