Posted March. 22, 2012 05:08,
Chefs at Mugunghwa, a Korean restaurant at the Lotte Hotel in downtown Seoul, were busy cooking at 3 p.m. Tuesday. They were inspecting the meals for the wives of heads of state who came to Korea to attend the Nuclear Security Summit.
On the second day of the Summit Tuesday, the presidential office of Cheong Wa Dae will host a luncheon for first ladies. Lee Byeong-woo, Lotte Hotel`s head chef who is in charge of catering at the event, will prepare a nine-course Korean meal.
Traditional taste is the core of the meal and a variety of in-season Korean ingredients have been utilized, he said, adding, Since the meal is for women, I`ve paid attention to delicacy."
One appetizer was especially unique. A fragrant grass and ginseng salad, folded vegetables and deep-fried sweet mountain herb were served on a tiny plate.
Lee said, A sampler-style starter that allows eaters to taste a small portion of food is a global fad, adding, We prepared a small portion but did our best to allow eaters to enjoy the true taste of Korean food.
The fragrant grass and ginseng salad can be eaten in one mouthful, tasting slightly bitter but fresh. This is because oil vinegar was added to remove the bitter taste that Westerners dislike.
The deep-fried sweet mountain herb looked like a Western food, but its unique fragrance becomes apparent as one chews it.
The nine-course meal also includes a royal court pine nut porridge, traditional Korean pancake, seafood japchae (cold mixed vegetables) and beef charcoal barbecue. Dessert has been prepared by keeping globalization in mind.
Lee said, Korean food is weak in desserts. Foreigners dont like the texture of Korean rice cakes, meaning foreigners are unaccustomed to Korean food that is not crispy or soft, but adheres to the mouth.
This is why Lee has prepared "jeungpyeon," which is similar to cake. The steamed rice cake is a traditional dessert fermented by the Korean rice wine makgeolli.
Ha Gyeong-tae, in charge of general affairs and planning at the presidential office, said, First Lady Kim Yoon-ok, who has strived to globalize Korean food, has been paying special attention to the luncheon.
Monday`s dinner and Tuesday`s luncheon for heads of state will consist of just four kinds of dishes: avocado salad, tomato salad, asparagus soup and Korean beef tenderloin steak. This is because the meals will be served while the leaders are working.
The Nuclear Security Summit Preparatory Committee said the meals will feature in-season organic ingredients under the theme Koreas spring.
President Lee Myung-bak and his wife will host a dinner Tuesday after the end of the summit featuring steamed tofu filled with crab meat, charcoal barbecue, frozen sweet persimmon, omija tea and spring green bibimbap (spicy mixed rice and vegetables).