Korean Food Culture

[Anchor Lead]

Most countries have their own unique traditional fermented food. A French chef says that Korea's fermented foods are special. Next, we will bring you the story of this famous French chef who calls himself a missionary for Korean cuisine and hosts a Korean cooking competition.

[Pkg]

Renowned French chef Damien Duquesne experienced the profound flavors of Korean dishes while traveling across Korea and meeting Korean culinary masters. Calling himself a missionary for Korean cuisine, the French man hosted a Korean cooking contest. Prior to the beginning of the competition, he himself demonstrates how to make kimchi using red pepper powder, salt and other ingredients. He regards the fermented dish kimchi as the first step to Korean cuisine.

[Soundbite] Damien Duquesne(French Chef) : "The basics of Korean cooking is fermentation. There is a wide variety of kimchi. It is truly a unique dish."

Kimchi, dumplings and the mixed rice dish bibimbap are on the menu. Teams each consisting of two people--food bloggers and ordinary people--are busy making the required dishes. Although the cooking is not easy, they unanimously agree that Korean dishes are appealing and captivating.

[Soundbite] (Contestant) : "Korean cuisine uses fresh vegetables a lot. And by using low heat in some cooking methods, it enriches the food's vitamins."

With Korean cuisine touted as a healthy food, 65 million U.S. dollars worth of Korean cooking ingredients were exported to France, a nation known for its gastronomic sense, last year.
That's up 30 percent in two years.

[Soundbite] Kim Min-ho(Korea Agro-Fisheries & Food Trade Corporation) : "We are planning to promote Korean cuisine and expand the exports of Korean farm produce, such as traditional sauces and pastes, and kimchi."

[Soundbite] Damien Duquesne(French Chef) : "French people will begin to eat dumplings and bibimbap thanks to the popularity of Korean pop culture."

Despite its late start compared to Japanese and Chinese foods, Korean cuisine is said to have great potential, as food is a culture.