Korean Food Draws Attention from Washingtonians
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In celebration of Asian Pacific American Heritage Month in May, the Korean Heritage Foundation held a special event as part of the Fiesta Asian Street Fair last Saturday, May 21, to promote the taste of traditional Korean food in downtown Washington DC.
The culinary and cultural festival took place on Pennsylvania Avenue NW between 3rd and 6th streets, in the shadow of the U.S. Capitol, and was filled with a variety of live performances, Pan-Asian cuisine, martial arts, and hands-on activities.
A booth set up by the Korean Heritage Foundation, under the slogan of "Discover the Secrets of Korean Food", drew visitors in a long queue throughout the day. Many stated wide-eyed as they took in the aroma of more than 10 different kinds of Korean food available to try, including gujeolpan (an assortment of side dishes on an octagonal dish), bibimbab (rice, vegetables and meat mixed with spicy red pepper paste), dduk (soft and chewy rice cakes), and Sujunggwa (a cinnamon infused desert drink).
Chef Byun Youngah, a graduate of the Culinary Institute of America, drew cheers for her non-stop preparation of galbi (barbecued spare ribs) and kimchi (the inconic Korean picked, spicy cabbage) for a steady stream of visitors throughout the day.
Ko Jin-Kyung, a Korean rice cake maker, introduced Korean desserts such as Songpeon (steamed rice cake treats filled with cinnamon and sesame filling) and Injeolmi (powdered soft rice cake treats).
The event was co-sponsored by the Korean Government's Ministry for Food, Agriculture, Forestry, and Fisheries, as well as the Korean Cultural Center at the Embassy of the Republic of Korea in Washington D.C.
By Kim Hyung-ki
The culinary and cultural festival took place on Pennsylvania Avenue NW between 3rd and 6th streets, in the shadow of the U.S. Capitol, and was filled with a variety of live performances, Pan-Asian cuisine, martial arts, and hands-on activities.
A booth set up by the Korean Heritage Foundation, under the slogan of "Discover the Secrets of Korean Food", drew visitors in a long queue throughout the day. Many stated wide-eyed as they took in the aroma of more than 10 different kinds of Korean food available to try, including gujeolpan (an assortment of side dishes on an octagonal dish), bibimbab (rice, vegetables and meat mixed with spicy red pepper paste), dduk (soft and chewy rice cakes), and Sujunggwa (a cinnamon infused desert drink).
Chef Byun Youngah, a graduate of the Culinary Institute of America, drew cheers for her non-stop preparation of galbi (barbecued spare ribs) and kimchi (the inconic Korean picked, spicy cabbage) for a steady stream of visitors throughout the day.
Ko Jin-Kyung, a Korean rice cake maker, introduced Korean desserts such as Songpeon (steamed rice cake treats filled with cinnamon and sesame filling) and Injeolmi (powdered soft rice cake treats).
The event was co-sponsored by the Korean Government's Ministry for Food, Agriculture, Forestry, and Fisheries, as well as the Korean Cultural Center at the Embassy of the Republic of Korea in Washington D.C.
By Kim Hyung-ki
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