The Dishrag Newsletter
Issue 219
November 17, 2010
IN THIS ISSUE
1.  What to Eat and Drink in the Heart and Seoul of South Korea
2.  Seoul-Searching at Seoul Gourmet 2010
3.  Quiet Style in Seoul Cuisine: Chef Young Hee Roh
4.  Harnessing the Power of Fermentation: Chef Sang Hoon Degeimbre
5.  Technique: Mandu: Korean Dumplings, Two Ways
6.  Photo Galleries: Recent Tastings from Across the Country, and from South Korea
7.  Featured Video: Tour of Red Medicine
8.  Featured Cookbook: Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall
9.  Top 10 Jobs from the StarChefs.com JobFinder
10.  Featured Chef to Know: Chef Bill Kim of Urban Belly - Chicago, IL
11.  Recipe for Green Apple Sorbet with Red Bean Jelly from Chef Eric Kim of Cong-Du Restaurant - Seoul, South Korea
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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 1. What to Eat and Drink in the Heart and Seoul of South Korea
A travel guide to the sprawling city of Seoul, South Korea-everywhere you should eat, drink, and stay.
http://www.starchefs.com/features/travel/korea
 2. Seoul-Searching at Seoul Gourmet 2010
Catch the highlights of this five-day festival celebrating Korean cuisine, from the traditional to the innovative, with major industry figures like Bruno Goussault and Jordi Roca.
http://www.starchefs.com/cook/features/seoul-searching-seoul-gourmet-2010
Chef Young Hee Roh  3. Quiet Style in Seoul Cuisine: Chef Young Hee Roh
Chef Young Hee Roh of Seoul restaurant Poom draws inspiration from restrained elegance.
http://www.starchefs.com/cook/chef-features/chef-young-hee-roh
 4. Harnessing the Power of Fermentation: Chef Sang Hoon Degeimbre
All about fermentation, from its traditional culture-building roots to Chef Sang Hoon Degeimbre's innovative approach.
http://www.starchefs.com/cook/features/harnessing-fermentation

 5. Technique: Mandu: Korean Dumplings, Two Ways
Beyond bulgogi and bibimbap: Korean dumplings are the humble heroes of Korean comfort food.
http://www.starchefs.com/events/studio/techniques/mandu-Korean-dumplings
 6. Photo Galleries: Recent Tastings from Across the Country, and from South Korea
Check out the highlights from our recent trip to South Korea, and photos from recent tastings across the country.
http://www.starchefs.com/cook/photo-gallery
 7. Featured Video: Tour of Red Medicine
Chef Jordan Kahn gives us a tour of his new restaurant Red Medicine-still under construction.
http://www.starchefs.com/cook/videos/tour-red-medicine
 8. Featured Cookbook: Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall
February 2004
Ten Speed Press

Part memoir and part cookbook, this is one woman's cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soon Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life.
http://www.starchefs.com/cook/cookbooks_keywords/Hi%20Soo%20Shin%20Hepinstall
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 9. Top 10 Jobs from the StarChefs.com JobFinder
Cook
Bold, New, Upscale Eatery Currently Seeks Experienced Line Cooks
Old Edwards Inn and Spa
Blue Ridge Mountains, North Carolina
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272941&positionid=

Catering / Banquet Chef
We're Seeking a Highly Experienced Professional to Join Our Team
The Coastal Gourmet Group
Mystic, CT
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272382&positionid=

Chef de Partie
Join our Team and Help Create Innovative American Gourmet Cuisine
The Pinyon
Boulder, CO
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272320&positionid=

Hospitality Manager
Creative, Experienced Manager Wanted to Help Plan University Food Program
Stanford Dining
Stanford, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272723&positionid=

Chef de Cuisine
Great Opportunity and Benefits at Our Award Winning Resort and Spa!
The Grove Park Inn
Asheville, NC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272540&positionid=
Pastry Chef
Vail's Newest Luxury Resort is Seeking Exceptional Talent to Develop Pastry Program
The Sebastian Vail
Vail, CO
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272700&positionid=

Sous Chef
Become a Leader in Fine Dining at the Grand Met!
Grand Hyatt DFW Hotel
Dallas, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272880&positionid=

Executive Chef
Proven Professional Wanted for our Hot Southern Italian Restaurant
Patina Restaurant Group- Panevino
Livingston, NJ
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272580&positionid=

Cook
We're Looking for Cooks with Passion and a Dedicated Work Ethic
Hilton Hotel & Executive Meeting Center
Washington D.C. & Rockville, MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272102&positionid=

Assistant General Manager
Passionate Hospitality Professional with Italian Fine Dining Experience Wanted
A16
San Francisco, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272440&positionid=

 10. Featured Chef to Know: Chef Bill Kim of Urban Belly - Chicago, IL
Chef, Urban Belly
3053 North California Avenue
Chicago, IL 60618
(773) 583-0500
urbanbellychicago.com

FAST FACTS
Restaurant Recs: A Japanese grocery store called Matsuya
Kitchen Tool(s): Vita-Prep-we purée a lot of things. It almost intensifies the flavor of whatever you're making because you're blending all of the product and focusing on the flavor in that dollop of purée. It's the essence, in a spoonful.
Interview Question: I see if they have a dream for themselves. Where do they see themselves 5 years from now? That's my favorite question, because it means they're thinking about the next step and motivated to get there.
Flavor Combo(s): Coconut and lime; curry and squash; chorizo, Brussels sprouts and móle
Fave Cookbook(s): Nina Simon's Noodle-she's not a chef but it's the first Asian cookbook I bought.
Chef to Cook for You: My nephews-if they ever become chefs. Alain Ducasse would be great, too.
Culinary Travel: I would go to Hong Kong. I spent 14 days in Shanghai and Korea with a writer from the Tribune. We ate at 60 restaurants in 14 days. I hadn't been there for 20 years.
Waring 11. Recipe for Green Apple Sorbet with Red Bean Jelly from Chef Eric Kim of Cong-Du Restaurant - Seoul, South Korea
Adapted by StarChefs.com

Yield: 4 Servings

INGREDIENTS

Green Apple Sorbet:
1 green apple, cored and chopped
Lemon juice
10 millimeters simple syrup
Pinch salt

Red Bean Jelly:
25 grams red bean paste
70 milliliters water
3 grams agar agar
10 grams simple syrup

METHOD

For the Green Apple Sorbet:
Combine the apple, lemon juice, simple syrup, and salt and simmer, uncovered, for 10 minutes, or until apple is very tender. Strain all of the liquid through a chinois into a blender and add half the strained solids to the blender. Discard any remaining solids. Purée the strained apple mixtures and chill the resulting liquid until it is cold. Freeze the sorbet in an ice cream maker. This can be made up to 1 week ahead of time.

For the Red Bean Jelly:

Wash the red beans, then place them in a pot and cover them with cold water. Put the pot over medium heat and bring to a boil. Simmer until the beans are tender. Strain the beans and blend them into a purée. Combine the 70 milliliters of water with the agar agar in a small pot and bring to a boil over a medium heat. Stir the mixture and then add the simple syrup. Continue to stir until all of the sugar and agar agar have dissolved. When the mixture comes to a boil, add the red bean paste, reduce the heat and simmer for 20 minutes. Pass the mixture through a strainer into a small container. Put the finished mixture in the refrigerator to chill.

To Assemble and Serve:
Plate the red bean jelly and plate a scoop of green apple sorbet.

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