Braised ribs, crab cakes to be served at state dinner for Yoon

Korean American chef Edward Lee presents braised beef short ribs with butter bean grits, sorghum-glazed carrots and pine nuts during a media preview, Monday (local time), for the state dinner of Korea's President Yoon Suk Yeol and first lady Kim Keon Hee scheduled for Wednesday in the State Dining Room of the White House in Washington, D.C. Reuters-Yonhap

By Kwon Mee-yoo

President Yoon Suk Yeol and first lady Kim Keon Hee will have crab cakes, braised beef short ribs and banana splits during a state dinner hosted by U.S. President Joe Biden and first lady Jill Biden, slated for Wednesday (local time).

The U.S. first lady unveiled the menu for the second state dinner of the Biden administration in the East Room of the White House, prepared with Korean American chef Edward Lee, chef of 10 Magnolia in Louisville, Ky., and author of "Smoke & Pickles" and "Buttermilk Graffiti," alongside the White House chefs.

Chef Lee infused the American cuisine with a Korean touch.

Guest chef Edward Lee's Maryland crab cake with cabbage, kohlrabi, fennel cucumber slaw and gochujang vinaigrette is displayed during a media preview, Monday (local time), in advance of a state dinner for President Yoon Suk Yeol and first lady Kim Keon Hee scheduled for Wednesday at the White House in Washington, D.C. EPA-Yonhap

To start off the meal, guests will be served Maryland crab cakes accompanied by a slaw made of cabbage, kohlrabi, fennel and cucumber with a “gochujang” (red pepper paste) vinaigrette and a chilled yellow squash soup.

The main course will be braised beef short ribs, sorghum-glazed carrots and pine nuts served atop butter bean grits, Lee's reimagining of Korean traditional “galbijjim” (braised beef short rib).

The dessert will be a deconstructed take on an American classic, the banana split, and will include lemon bar ice cream, caramelized bananas, fresh berries and a mint gingersnap cookie crumble. To add a unique twist, it will be drizzled with a caramel sauce infused with "doenjang," or Korean fermented soybean paste.

Guest chef Edward Lee's reinvention of the banana split with lemon bar ice cream, fresh berries, mint gingersnap cookie crumble and "doenjang" caramel is displayed during a media preview in advance of a state dinner for Korea's President Yoon Suk Yeol and first lady Kim Keon Hee scheduled for Wednesday at the White House in Washington, D.C., Monday (local time). Yonhap

“Chef Lee creates meals that are both familiar and surprising. A fusion of different worlds that finds a perfect balance," Jill Biden said during a media preview of the state dinner at the East Room, adorned with cherry blossom branches.

Lee said he wanted to create a fresh, spring-like menu for the state dinner.

“I've wanted to take some of my favorite American foods and just, just tinker with it a little bit, and this is also how I cook in my restaurants. Just add a little bit of Korean touch to it. It's not traditional Korean food but just gives you a little hint of Korean flavors," Lee explained.

Lee mentioned that when he was tasked with creating the menu, he immediately called his mother, who had immigrated to the United States from Korea.

"We've always felt this huge debt of gratitude to the United States of America for the opportunities that they've had, that I've been able to have. So to come full circle, and to give back and be able to do this was, you know, a very proud moment for me and also for my mom," he said, adding that his mother's advice was "Don't mess it up."

U.S. First lady Jill Biden, right, presents the menu and concept, Monday (local time), for the state dinner for Korea's President Yoon Suk Yeol and first lady Kim Keon Hee scheduled for Wednesday at the White House in Washington, D.C. From left are White House Executive Pastry Chef Susie Morrison, White House Executive Chef Cris Comerford and guest chef Edward Lee. AP-Yonhap

For decorating the East Room, Biden worked with Fete, a New York-based design firm owned by another Korean American, Jung Lee.

"We hope to showcase the harmony of our cultures and our people intertwined," she said explaining the theme of the decoration.

The room will feature scenic landscape designs incorporating some of the most iconic American symbols, such as the American bison, American bald eagle, roses and stars, alongside Korean imagery of the magpie and the tiger.

As a tribute to the 70-year alliance between the United States and South Korea, the decorations will feature flowers that hold significance to both nations. In addition to the towering 1.8-meter cherry blossom branch centerpieces, smaller arrangements of pink orchids and peonies will also adorn the tables. For the pre-dinner cocktail reception, Korean-native azaleas will be on display to honor Korean heritage.

Tables for Wednesday's state dinner with President Yoon Suk Yeol are displayed during a media preview at the White House in Washington, D.C., Monday (local time). AP-Yonhap