Korean American Chef Kim Hooni Brings Korean Food Into Fine Dining World
A Korean American chef brings Korean taste into fine dining as he tries to maintain the identity of Korean food while gratifying the taste of Western people.
New York-based chef Kim Hooni shared that Korean food tastes differently in the United States as compared to authentic home-cooked meals prepared by his grandmother, as per Korea Joongang Daily Friday.
Despite this, chef Kim is determined to "show that Korean food can be as good as theirs."
Kim also shared how they work in his restaurant, Danji, which is the first Korean restaurant in New York to be given a Michelin star. Reports have revealed that the star was given to Danji even before the Korean restaurant celebrated its first opening anniversary.
"At Danji, we focus on maximizing the texture of the food by using good meat and try to find a harmonizing point with sauce and ingredient," he said. "That is what people who consume fine dining want."
The rising chef is bullish that Korea's culinary scene will have a good future since many Americans are getting fascinated with Korean food.
"Koreans are good with using their hands, and the culture also goes well with the strict hierarchy in the kitchen. If we develop skills step by step, I absolutely believe that we can reflect our identity in our dishes," Kim said.
On the other hand, Kim revealed he is "a foodie before a chef," as noted by Korea Times Feb. 8, 2012.
"I love food. I come to Korea once a year every year. Everytime I come here, I eat and walk. That's how my day is filled."
He continued, "There are some restaurants that make me keep thinking about the food over and over again even when I'm back in New York. Those foods, I have to taste again."
Kim added that he makes it a point that the food he makes is not a copy of any other dish.
"It's like taking a picture. For me, flavor profiles are like a picture. That's how I've been able to build the menu at Danji," he said.
"It won't be a copy of that dish. As much as I like to mimic Korean food, any dish I make has to be my own. My personality has to come out. So it won't be exactly the same - it never is - but the inspiration is there."
