The Korean Banquet Showcase for 2015 was presented by The Korean Cultural Office in their Sydney CBD office.
Korean Banquet Showcase
As guests mingled, drinks and tasty canapés of Kimchi mandu, Lotus root skewers and Moo ssam were served.
Sinyoung An, the Director of Korean Cultural Centre welcomed guests to the banquet and introduced Whie-Jin Lee, Consul General of Republic of Korea who proposed a toast recognising the friendships that can built by food.
Jia Choi, President of O’ngo Food presented a history on Kimchi and Kimchang which is the the making and sharing of kimchi and its importance in the cultural history of Korea and family lives. That importance is summed up in the saying that the most humble meal consists of rice and kimchi, but the most extravagant banquet is incomplete without kimchi.
Making Kimchi
Heather Jeong, TV Chef and cooking instructor at the Korean Cultural Centre, demonstrated kimchi preparation and then invited guests to try their hand at making this Korean staple.
The banquet as follows, took guests on an evening of Korean food culture immersion.
Lotus root skewers
Canapes of Lotus root skewers,
Moo Ssam
Moo ssam, parcels of prawn and sprouts in pickled radish wraps,
Kimchi Mandu
and Kimchi mandu, a spicy dumpling.
Kimchi
A selection of Kimchi was selected to accompany the banquet as follows.
Ojinga and Yachae Twigim
Ojinga and Yachae Twigim, crisp calamari and vegetable tempura.
Gaeran Jim
Gaeran jim, a Korean steamed egg with crab and salted shrimp.
Hwe
Seasonal Hwe,Korean style sashimi of abalone, salmon, kingfish and cuttlefish served with kochi hang, a chilli paste.
Jun
Assorted Jun, Korean pancakes, of kimchi, oysters, mung beans and zucchini served with salad kimchi and soy based pickle.
Yang Jang Pi
Next Yang jang pi, a plate of potato noodles, pork, prawns and vegetable with sweet fermented mustard.
Bo Ssam
Bo ssam is slow cooked pork belly with home made tofu and chilli.
Korean Fried Chicken
Boneless Korean fried chicken with pickled white radish.
Gogi Mari
Gogi Mari is a dish of Wagyu beef with vegetable filling served with ssam jam and mixed grain rice.
Odeng Tang
Odeng tang, a fish cake soup with radish was presented in a small bowl.
Pat Bingsu
As a palate cleanser, Pat bingsu, shaved ice with berries was served.
Hangwa
For dessert, Hangwa, a traditional Korean confectionery and
Tteok
Tteok, a rice cake, finished the dinner.
The Korean Banquet Showcase by the Korean Cultural Centre was held on Thursday 19 November 2015.
