The Korean Food Culture Globalization Festival, commemorating ‘Korean Food Day,’ was held on the 23rd at the Oxford Palace Hotel in LA’s Koreatown. Hosted by the American branch of the Korea Food Forum, the event showcased the traditional 9-course meal by Master Chef Lee Young-mi, buckwheat noodles and side dishes by Master Monica Kim, and 10-year aged Cheongryu (fermented liquid) by Chef Kim Geum-ok.
Through events like this, Traditional Korean Cuisine continues to captivate global audiences by highlighting the rich heritage and meticulous preparation methods deeply rooted in Korean culinary arts.
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Read this article in Korean:
미주중앙일보(The Korea Daily) 원문 보기
