Fine Korean food will become global
Yun Kyoung-suk, chef and owner of Yunga Myeongga, poses in her restaurant, at Avenuel in downtown Seoul, Tuesday. / Korea Times photo by Shim Hyun-chulYunga Myeongga chef committed to promoting 'hansik'By Kim Ji-sooYun Kyoung-suk, chef and owner of Yunga Myeongga, is known as “Wonder Woman” among her staff at the Korean fine dining restaurant in downtown Seoul. For one thing, she hardly sleeps.“Oh, you might say I live 25-hour days,” Yun, 50, said.Passionate and driven to spread “hansik,” or Korean cuisine, she makes many of the ingredients herself, even the oil, soybean sauce, chili pepper paste and soybean paste.Her belated return to a childhood dream of promoting Korean fine dining began two years ago with Yunga Myeongga. She prepares and cooks the dishes, which she updates according to Korea’s four seasons, and she constantly thinks about ways to better deliver fine Korean dining.Interestingly, if Korean food had a passionate preacher, Yun would come close.“Korean dining has a rich history that anyone can delve into; our f
Jan 13, 2017