Chef develops in-flight kimchi dishes

Lee Jae-gil, Asiana Airlines’ menu development chef

By Yi Whan-woo

One didn’t usually see a bowl of kimchi stew served on flights until March 2012, when Asiana Airlines became the first among Korean air carriers to introduce the menu item to passengers.

The company is still the only airline in Korea to serve in-flight meals with the fermented side dish made of seasoned vegetables. Such meals were made possible by Lee Jae-gil, Asiana Airlines’ menu development chef.

“Kimchi is the most common everyday dish for Koreans, and I’ve always thought it’s my responsibility to promote it globally,” Lee, 40, said in a telephone interview with The Korea Times, Thursday.

He joined the country’s second-largest carrier in 2010 after building his career for 15 years at various luxury hotels, including the Grand InterContinental Seoul Parnas and the Park Hyatt Seoul in Samseong-dong.

He says he was attracted to in-flight meals because they have many similarities to hotel food.

“Meals served at hotel restaurants and airplanes require extreme cleanliness in preparing them.

“Also, airlines continue to develop various menu items as passengers are becoming more interested in the quality of in-flight meals. I thought I would be able to contribute by drawing from my expertise in Korean, French and Italian cuisines.”

Asiana Airlines first served kimchi stew to first-class passengers flying from Incheon to Frankfurt, Germany in 2012.

The stew is now served to first-class passengers on other international routes as well. Lee said this is part of a marketing strategy to promote kimchi as a luxury food item.

“I visited Frankfurt once on a business trip and was surprised that kimchi was seen as a luxurious food item by the locals,” the chef said. “So, I said that it would be a good idea to promote the food in such a way.”

Another in-flight meal he developed is steak served with “baek kimchi,” which literally means “white kimchi.” It is made without chili powder, which is commonly used for fermenting kimchi, and can be served in place of sauerkraut, according to Lee.

Lee also created steak served with bacon-wrapped kimchi, kimchi fritta and chicken breast served with kimchi.

With the growing popularity of Korean culture worldwide, he said he will remain in his job for the time being.

“I would like to come up with more menu items made with kimchi to be served at a wide range of international routes,” he said.