Korean Embassy hosts “K – Food Showcase”

Korean Ambassador Miyon Lee

Korean Chef Kang Bo-Seong

The Embassy of the Republic of Korea earlier this week hosted a “K – Food Showcase”, an immersive journey on the Korean culinary art.

Ambassador Miyon Lee said the initiative was in tandem with the growing popularity for Korean food among Sri Lankans. The event showcased the richness and diversity of authentic Korean cuisine, from kimchi to trendy street-food dishes made by a Korean chef on a special invitation from Korea.

Among the dishes were

Tteokbokki – the most popular street food among K-students. Sliced rice cake sticks stir-fried in a spicy sauce with vegetables and fish cakes

Gimbap – Rolled seasoned rice with salt and sesame oil with fried vegetable and pickled radish in a sheet of roasted gim (fried seaweed), served in a bite-sized pieces after sliced

Korean fried chicken – Deep fried chicken cut with various Korean style sauces and is one of the most favourite dishes of Koreans

Japchae – Stir-fried glass noodles with beef, assorted mushrooms and vegetables. A beloved colourful traditional dish for major holidays and family gatherings.

Dakgalbi – Stir-fried marinated chicken pieces in a Korean spicy paste (gochunjang) in a flat grill pan with cabbage, sweet potato, carrots and tteok (rice cakes). This is a local dish of Chuncheon city of Gangwon Province.

Mandu – Korean dumplings made of thinly rolled flour dough folded with a filling of ground meat and vegetables. Served boiled, steamed, deep-fried or pan-fried

Kimchi – Typical fermented Korean food. Pickled cabbage with a variety of seasonings.

Patbingsu – Shaved ice topped with boiled red beans and various toppings like fruit, rice cake and sweetened condensed milk. This is a famous dessert during summer.

Pix by Ruwan Walpola