Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 65 of 131

SEA SALT CARAMEL COLLECTION wholesale@debrand.com • 260.969.8335 • www.debrand.com From impressive chocolate gifts to impulse items! info@ReliantRibbon.com • Call 1 - 8 0 0 - 8 8 6 - 2 6 9 7 & TRIMS A Family Business Since 1963 Th e P e r f e c t To u c h S H O W R O O M L O C A T I O N S : ATLANTA • DALLAS • NEW JERSEY Let us help you design the perfect finishing touch. · 15,000 Stocked Ribbons & Bows · In-House Printing Service · Custom Bows & Ribbon Strips 50 Years of Custom Ribbons and Bows Summer Fancy Food Show Booth 3975 "It is so much broader and deeper than Korean barbecue and kimchi," says Ann Chung, CEO and co-founder of Korean Delights, producer of We Rub You Korean sauces. "And the cuisine has really penetrated the restaurant scene." Second-generation Korean-Americans are the driving force behind the emerging trend, says Chung. David Chang's Momofuku empire leads as a global trendsetter, while New York 's Michelin-starred Danji restaurant serves both traditional and modern dishes, and Southern California's Kogi BBQ Taco Truck offers unbridled Korean fusion on the go for hungry millen- nials. These tastemakers, Chung notes, are bridging a gap between past and present, translating Korean f lavors for an eager American audience seeking out bold f lavors and unexplored textures. GLOSSARY: KOREAN INGREDIENTS AND DISHES Banchan: side dishes served at the center of the table for sharing Bap: boiled rice (or grains) Bibimbap: boiled rice topped with vegetables, egg, and/or meat; traditionally served in a hot, earthenware bowl Bulgogi: grilled, marinated, thinly sliced beef Cochugaru: Korean red pepper powder Doenjang: fermented soybean paste Galbi (or Kalbi): grilled marinated beef short ribs (dwaeji galbi for pork ribs) Gochujang: spicy-sweet fermented red pepper paste Kimchi: fermented vegetables (traditionally cabbage) used as both condiment and ingredient Japchae: stir-fried sweet potato cellophane noodles with vegetables Juk: porridge Mandu: filled dumplings Myeolchi: anchovies, usually purchased dried Pajeon: savory pancake with green onion filling Sambap: assorted ingredients served with rice and vegetable leaf wraps Ssamjang: spicy paste used as a condiment for grilled meats Tteok: glutinous rice cakes made in a range of sizes, shapes, and colors SPRING 2014 63 cuisineSpotlight_korea.indd 63 3/17/14 8:13 AM

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