Upholding integrity of Korean food
Yun Mi-wol is CEO of the Michelin two-star Korean restaurant Yunke in Ginza, Tokyo. / Courtesy of Yun Mi-wolBy Kim Ji-sooCHANGWON, South Gyeongsang Province — In the busy commercial Sangnam market district in this southeastern city is Sugeumjae, a fine-dining Korean restaurant. There seems to be a slight mismatch between the neighborhood and the high-end food served in the restaurant. Sugeumjae was created by Yun Mi-wol, CEO and chef of a Michelin two-star restaurant called Yunke in Tokyo, and a kimchi master.As I stepped inside Sugeumjae, I found white-walled dining areas where multi-course meals and a la carte lunch dishes are served, such as “bibimbap,” or Korean rice with vegetables, “galbitang,” or short rib soup, and “sundubu jjigae,” or soft tofu stew. As a solitary eater, I chose to dine a la carte and ordered Korean herb bibimbap priced at 18,000 won.The bibimbap featured a variety of marinated greens and was served with a raw egg in the center and side dishes of cabbage kimchi, pickle kimchi, a small vegetable pancake and soybean st
Nov 4, 2016