Korean Banquet with the Korean Cultural Office

The Korean Cultural Office hosted a lavish Korean Banquet Showcase at their Sydney CBD office with several key guests in attendance.

Dr Dong-ok Lee, Director of the Korean Cultural Office welcomed guests to a delicious banquet fit for royalty. After drinks and tasty canapés such as Yeon Geun Jorim, soy braised lotus root, a live drumming performance set the mood for the cultural experience.

Korean Banquet
Korean Banquet
Mu Ssam - Pickled radish with Seafood
Mu Ssam - Pickled radish with Seafood
Yachae Twigim - Root Vegetable Twigim
Yachae Twigim - Root Vegetable Twigim
Korean Drummer
Korean Drummer
Heather Jeong
Heather Jeong
Korean Wine
Korean Wine
Hobak Juk - Pumpkin Congee Shot
Hobak Juk - Pumpkin Congee Shot
Seasonal Hwae - Korean Style Sashimi
Seasonal Hwae - Korean Style Sashimi
Haemul Pajeon - Seafood Pancake
Haemul Pajeon - Seafood Pancake
Tnag Pyeong Chae (Savoury Bean Jelly w Soy/Sesame) - Bo Ssam (Pork w Chilli Radish)
Tnag Pyeong Chae (Savoury Bean Jelly w Soy/Sesame) - Bo Ssam (Pork w Chilli Radish)
Gyerja Chae - Salad with Mustard Dressing
Gyerja Chae - Salad with Mustard Dressing
Japchae - Stir Fried Sweet Potato Noodles w Beef & Veg
Japchae - Stir Fried Sweet Potato Noodles w Beef & Veg
Banchan with Kimchi
Banchan with Kimchi
Nurbiani (Beef w Pine Nuts & Garlic Chives), Bul Dak (Fire Chicken)
Nurbiani (Beef w Pine Nuts & Garlic Chives), Bul Dak (Fire Chicken)
Mul Mak Guksoo - Cold Soba Noodle Soup
Mul Mak Guksoo - Cold Soba Noodle Soup
Ddeok with Sujeonggwa - Korean Rice Cake w Cinnamon Punch
Ddeok with Sujeonggwa - Korean Rice Cake w Cinnamon Punch
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Renowned chef and food personality, Heather Jeong showcased an elegant 12 course traditional Korean royal court style meal banquet preceded by a cooking demonstration. Jeon is a cooking teacher at the Korean Cultural Office and a cooking teacher and guide for SBS Food Safari.

Korean cuisine is characterised by meat, seafood, pork and vegetable dishes that vary from mild to spicy. The dishes are not deep fried and are regularly served with Banchan, a series of small dishes that include Kimchi which is a mixture of pickled vegetables often spicy and hot.

Korean Beer, Cass and Hite throughout the dinner as well as Korean Plum Wine (Cheongmasilju) made from green plums and Korean Raspberry Wine (Bokbunjaju), both a little sweet and easy to drink.

The banquet began with Hobak Juk, a pumpkin congee shot designed to line the stomach before the meal. Next was Seasonal Hwae, a Korean Style Sashimi with abalone, Haemul Pajeon, a seafood pancake and Tnag Pyeong Chae, a savoury bean jelly with soy and sesame) with Bo Ssam, pork with chilli radish on a lettuce leaf.

Gyerja Chae, a salad with mustard dressing followed, and Japchae, stir fried sweet potato noodles with beef and vegetables. Guest helped themselves to an array of banchan and kimchi, from the mild to the spicy before Nurbiani, tender beef with chopped pine nuts and garlic chives was served with a deliciously spicy Bul Dak, fire chicken. Mul Mak Guksoo, a cold soba noodle soup preceded the final dish, assorted Ddeok with Sujeonggwa, Korean rice cake filled with bean paste with a Cinnamon Punch made from persimmons, cinnamon, ginger and garnished with pine nuts.

The Korean Banquet by the Korean Cultural Office was held on Wednesday 13 November 2013.

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Korean Banquet with the Korean Cultural Office was last modified: December 20th, 2015 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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