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Twice-roasted seaweed, dried kimchi, anti-hypertension salt, red ginseng, black garlic extract. These are but a handful of flavor experiences one will have when visiting the Korean Pavilion, sponsored by the Korea Agro-Trade Center, a government agency that promotes foods and beverages imported from Korea, during the Summer Fancy Food Show, July 10-12, at the Walter E. Washington Convention Center in Washington D.C. More than 25 exhibitors representing some of specialty products offered by top Korean food companies will be on-site this year, extholling the virtues, flavors and individuality of Korean foods.

In addition, Korean-born celebrity chef Akira Back from Yellowtail Restaurant & Lounge at the Bellagio Resort & Casino in Las Vegas will be the host chef at Hansik, a pop-up restaurant to be featured at the show. Back will incorporate select products displayed at the pavilion using his modern cooking style and serving dishes such as Bibim Tuna with Strawberry, Rayu and Mini Corn, Kogi Taco with Serrano Perfume, Micro Cilantro and Smoked Tomato Salsa, Galbi Jjim Prime Beef, Black Garlic, Potato and Micro Carrot, Ssam, Free-Range Chicken, Ginseng Air and Ssam Jang, Persimmon Delight with Mocha, and Korean Tea Air. The restaurants will be open all three days of the show and feature just 10 seats. Buyers (distributors, brokers, importers, retailers and professionals authorized to buy) in attendance at the Summer Fancy Food Show who are interested in meeting with the exhibitors are eligible to book a seat. For reservations, go to www.hansikpopup.com

In addition, Hansik Chef Youngsun Lee will be hosting the Taste of Korea Food Bar, where passers-by can sample Chef’s creations and still experience the world of Korean flavors being presented. Lee also will be the culinary guide at A Taste of Korea dinner on Monday, July 11, hosted by the Embassy of the Republic of Korea.

Having been called “The New Hot Cuisine” by The Wall Street Journal, and thanks to chefs Roy Choi (of Kogi BBQ fame) and David Chang, both of whom were named to Food & Wine Magazine’s “Top Ten Best New Chefs in America” list, there is a growing trend of American chefs and restaurateurs incorporating elements or flavors of Korean cuisine into their cooking. Items such as kimchi sit side by side with other condiments in American home refirgerators, and recipes for Bulgogi Beef and Bibimbap appear regularly in culinary articles, making it only natural that Korean food would have a large presence at this year’s show.

Source: The Korea Agro-Trade Center, NY