In celebration of the Korean culinary tradition, the city of Seoul organized an interactive digital cooking class with Michelin starred Chef Kang Mingoo as part of the five-day program of Taste of Seoul from 11 to 15 November 2020. While diverse events are organized in Seoul, two cooking classes were organized and promoted by the Korean Cultural Institute in Rome, Italy on the 14th of November with the online participants in Rome while the chefs demonstrated the cooking of their chosen dishes in Seoul. The participating chefs Cho Heesuk and Kang Mingoo are both prominent Michelin-starred chefs in Korea who share the camaraderie and support Italy in this difficult moment for the gastronomic sector. Food breaks down cultural barriers and cooking together finds its way to unity.
With the two cooking classes in the program, in this article, you will find the recipe and pictures of the cooking class of Chef Kang Mingoo with gochujang (fermented red chili paste) that I participated in. His two recipes using gochujang are Beef Tartare and Fish Ravioli with Truffle Sauce and Gochujang, the video of which can be seen at YouTube (https://www.youtube.com/watch?v=94Q1b9YazL4).
Kang Mingoo is a Korean chef who started to occupy himself in introducing a new kind of Korean cuisine abroad that both Koreans and foreigners would enjoy. His cuisine travels between international flavors and ancient recipes of the Korean tradition, giving life to a completely unique and personal style. In his ten years of working outside Korea, he gained vast experience like at the kitchen of the leading figure in modern Basque cuisine, three Michelin starred Chef Martin Berasategui. Upon his return to Korea, he sought the guidance of the world renowned Buddhist priest and chef Jeong Kwan and Cho Heesuk, Asia’s Best Female Chef. With his wealth of culinary knowledge, he aligned his innovative perspective with the Korean culinary tradition.
In 2014, he opened Mingles in Seoul, his first restaurant where he presents an innovative Korean cuisine influenced by other international cultures. In two years time, Mingles was awarded a Michelin star which was followed by a second star in 2019. He also collaborates with the European restaurant Festa by Mingoo of Hotel Banyantree Club and Spa in Seoul. Last July 2020, he opened in Hongkong his second restaurant, HansikGoo.
Beef Tartare With Gochujang
By: Chef Kang Mingoo
– 120 grams beef brisket, rump or sirloin
– 100 grams Asian pear (or similar European variety)
– 1 teaspoon lemon juice
– 2 tablespoons soy sauce
– 1 tablespoon honey (any kind)
– 1/2 tablespoon minced pickled unripe plums in gochujang (can be replaced with other types of pickles)
– 1/3 tablespoon gochujang (fermented red chili paste)
– 1/3 tablespoon sesame oil
– 1/3 tablespoon sesame seeds
– 1/4 garlic clove, minced
– 1 egg yolk
– 100 grams potatoes or Jerusalem artichokes, thinly sliced
– Oil for frying
– Ecklonia seaweed powder (or nori seaweed powder), to taste
- Slice the meat into thin strips, about 0.3 cm. Set aside.
- Peel, core and slice the pear into strips similar in size to the meat. Brush with the lemon juice. Set aside.
- In a medium bowl, prepare the sauce by combining the soy sauce, honey, minced plums, gochujang and sesame oil. Mix well then add the sesame seeds and garlic. The quantities of the ingredients for this sauce can be adjusted according to personal taste. Add more soy sauce if you want it saltier, add more gochujang if you want it spicier or add more honey if you want it sweeter. Add the sliced meat and mix well. Set aside.
- In a medium wok or pot, heat an abundant amount of oil for deep frying. Fry the sliced potatoes or Jerusalem artichokes. When cooked, place them on a plate lined with paper towels to absorb the excess oil. Transfer to a small serving bowl and sprinkle with the seaweed powder.
- In the serving plate, place the meat in the center, creating a crater in the center. Place the egg yolk in the crater carefully. On the side of the meat, place the strips of pear and the chips.