Kim Rahn is the managing editor of The Korea Times. Since joining the company in 2003, she has covered various beats including the presidential office, Seoul city government, the Bank of Korea and the tourism industry. In 2014, she won the Society of Publishers in Asia (SOPA) award for her coverage of the ordeals of migrant women in Korea.
Korean Air hones 'hansik' menus
By Kim Rahn
By Kim Rahn
More traditional Korean dishes will be available on Korean Air flights, with the launch of the carrier’s new “hansik” menus.
The airline presented “dongchimi noodle” (cold noodles served with radish kimchi) and “yeongyangbap” (rice and various cereals steamed in hollowed out autumn squash), Wednesday.
The new menus will be offered to passengers in first and prestige classes on long-range flights to America or Europe starting next month.
“The dongchimi noodle and the rice dishes are easy to digest, and good for passengers who need to fly for long durations. They will also help Korean cuisine become more widely known to the world,” Heather Cho, the carrier’s senior vice president, said while demonstrating the menus during a media briefing at the Hyatt Regency Incheon hotel.
She said Korean Air has developed the noodle menu after three months of study to create the regular taste of the kimchi. The rice dish is comprised of rice, brown rice, jujube, chestnut and gingko nut in the pumpkin, served with non-spicy white kimchi.
Both of the menus are offered along with Korean barbecued beef, “galbi.”
Korean Air will also serve Californian wine Ghost Block Single Vineyard, which it has offered to first class passengers on flights to New York, Los Angeles and Washington since September, on flights to all cities in the United States starting next June.