Chef forges farm-to-table relationships with local farmers for sustainable Jeju cuisine
Chef Kang Byung-wook poses in front of his Korean fusion bistro, “Last Spring,” located on the shore of Gimnyeong in northeastern Jeju, Oct. 20. Korea Times photo by Shim Hyun-chulChef designs premium meals with fresh and unique, organic ingredients from Jeju By Park Han-solJEJU ISLAND ― “So, how was the butternut squash that you got from our farm last time? Any good?” Inside a greenhouse nestled in Jeju's southwestern town of Daejeong-eup, farmer Yang Kyung-ae eagerly asked chef Kang Byung-wook, who was looking around the vibrant rows of butterhead lettuce, broccolini, okra, chicory, wild arugula, beet and cucumber.“I cooked the vegetable sous vide after dicing it. The pieces were quite soft, but I'd say that they got less and less sweet as I further bit into them,” Kang said after some thought.“I knew it,” Yang replied. “I grew them in this greenhouse, but squash and pumpkins are supposed to taste better if they are grown outdoors. I'm thinking of planting some in the field right outside next year.”The conversation between
Oct 28, 2021By Park Han-sol