Edward Kwon on culinary journey with CNN
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Celebrity chef Edward Kwon poses in front of his restaurant Lab XXIV in Gangnam, Seoul. His version of Bibimbap is aired on CNN’s Culinary Journey show (small photo). / Courtesy of EK Food, Turner
By Kim Jae-heun
The Cable News Network’s (CNN) popular international cuisine series “Culinary Journey” has picked celebrity chef Edward Kwon to introduce Korean traditional food to the world.
Premiering today, the episode will highlight various aspects of Korean food, centering on “bibimbap” (rice mixed with assorted vegetables).
In the August segment of the monthly series, Kwon heads to Jeonju, South Jeolla Province, which was designated as a UNESCO City of Gastronomy. In the city famous for bibimbap, Kwon traces the secrets behind a dish that is labeled once fit for a king.
Kwon spoke about “Culinary Journey” during a press conference at his restaurant, Lab XXIV, in southern Seoul, Thursday.
“It was a great opportunity to promote Korean food and I was honored to be a part of it,” he said. “I knew about this show even before CNN contacted me, and world-renowned chefs representing their countries have starred in the show.”
In the 25-minute program, Kwon not only introduces the royal cuisine-style of bibimbap but also the street version. The original “Jeonju Bibimbap,” which was once served to royalty, requires quality rice, meat and vegetables as well time. But bibimbap today is more casual and can be made from leftovers.
Kwon said at first he wanted to feature popular Korean street food “tteokbokki,” or stir-fried rice cake in chili paste sauce. But he decided bibimbap would have a greater impact on international viewers. He also had to go on a culinary excursion and Jeonju caught his eye with its fame for bibimbap.
“I have participated in several international cuisine shows previously and was disappointed to see so many people ignorant of Korean food,” he said. “Ten out of 10 say Korean barbeque when I ask them about Korean food, and there may be a few mentions of bibimbap. Many foreigners like Korean barbeque because they are used to the sweet and savory flavor of soy sauce, which is also common in Japanese or Chinese cuisine. But Korea has diverse dishes that comes from its cultural history and I want to show them to the world.”
The chef believes it will take long time for Korean food to become popular like that of Italy, Thailand or Japan. He said a lack of access to ingredients was the major cause. According to Kwon, Korean cuisine requires unique ingredients that are particular to Korea and hardly found outside the country.
Kwon believes a chef’s principal duty is being in the kitchen, serving guests, though it does not mean he opposes chefs on small screen.
“Popular chefs can promote Korean food in global cuisine shows and it will make Korean ingredients more readily available in international markets,” he said. “However, I have a rule of not appearing in more than one television show at the same time since it affects the guests at my restaurant directly. I heard some chefs are starring in a few television series currently as fixed cast. This means they are not present in their kitchens.”