ICC Spotlight: Korean Beef with Hooni Kim
Civilizations evolve and cuisines are refined, but one thing remains the same: the unabashed, sublime joy that comes from a bite of tenderly handled, expertly prepared beef. And Hooni Kim, 2011 StarChefs.com Rising Star and chef of modern Korean Danji, is well aware. Join Kim in his hands on workshop as he transforms beef into incarnations of both traditional and modern Korean dishes, proving once and for all that even as societies—and cuisines—evolve, certain culinary fundamentals unite us over time. And beef, most certainly, is one of them.
Supported by Meat & Livestock Australia