The Modern Korean Gala Dinner was held Thursday, October 5th, at the Westin Perimeter Hotel in Atlanta and was cosponsored by the Korean Food Global Association, S.E, USA and the Consulate General of the Republic of Korea.
By Anna Kim
Korean cuisine in the U.S.A is everywhere. An assortment of Korean foods have entered gourmets’ lexicon, including Korean cuisines major staple Korean BBQ. Obviously, Korean culture is lapped up through the Korean Wave such as K-Pop, drama, film, and Korean language.
The Southeastern region is also in the grip of the Korean food craze, and Korean Food Global Association, S.E, USA (KFGA) and Consulate General of the Republic of Korea in Atlanta (CGRKA) are adding fresh fuel to the Korean cuisine fever. These two leading organizations hosted the Modern Korean Gala Dinner event together to provide 150 VIP guests with the opportunity to relish Korean delicacies and their derivatives including traditional Korean drinks---Baekseijoo (deep and mellow wine), Kooksoondang Draught (unfiltered and unpasteurized rice beer), Rice Makkoli (milky wine with creamy texture and sweet taste), Myungjak Maesil (premium wine made of maturing green plums), and ICING which is a rice beer brewed with grapefruit.
The invitees sipped and savored these mind-blowing drinks while they were all ears towards KFGA’s president’s welcoming speech.
“Korean cuisine has been cultivated over a rich 5,000 year history and a long line of tradition. It maintains unique characteristics including the art of fermentation, which makes it one of the healthiest cuisines around the world,” said John D. Son, President of KFGA. “As the future of Korean cuisine will be very bright with endless potential, I humbly ask that if you enjoy this wonderfully prepared meal, please share your experience with others out there. Tonight will hit the sweet spot between the Beauty of Korea and the Taste of Korea."
KFGA’s efforts to promote Korean foods with ardor in the Southeastern area of the U.S.A were commended during the event.
“I hope this event will make you better understand Korean culture and food, which have recently become more popular not only in the U.S.A, but also in other countries,” said Seong-Jin Kim, Consul General of CGRKA. “I would like to thank the KFGA for organizing such a wonderful event and their tireless endeavors to popularize Korean cuisine.”
As the Gala show which was co-hosted by Angela Kim and Michael Oh escalated, the demonstration of the main dish---GalbiJJim (braised short ribs)---set in with the projection on the computer screen so that all of the attendees could see the rendition that Chef Jason Oh conjured an amazing GalbiJJim out of a few ingredients.
Enthralled by this mouth-watering tender meat that makes some tweak on the traditional recipe, the attendees were also eager to savor the remaining 4 dishes of the total 5 courses: Seoul Garden (appetizer), Chestnut Soup, Galbijjim, Bibimbap, (mixed rice with meat and veggies), and Sujinggwa (Cinnamon Punch with Dried persimmon).
All the foods that were set on the table during the event were a hint of modernized version rather than the traditional recipe, and KFGA hit the mark in terms of rolling out the blueprint of Korean cuisines to come.
“These Korean foods today give off the characteristics of Avant-garde. Of course, I love the traditional, but I am more intrigued by modernized and popularized Korean cuisine versions,” said Daniel Bowers, Instructor of AIA. “I think KFGA sensibly finds a way to mix the traditional with what is contemporary. Tonight is the key to the approach for the Korean food globalization”
John D. Son, President of KFGA, delivers welcoming remarks to the attendees.
GalbiJJim, braised short ribs, is set on the table.
Chef Jason Oh conjures an amazing GalbiJJim out of a few ingredients.
The attendees are savoring traditional Korean drinks.