"An Evening of Korea's Premium Soju: Andong Jinmaek Soju & Exquisite Cuisine"
Co-Presented by Korean Cultural Center New York, Menge Distillery, and KMS Imports|Woorisoul, and Restaurant SOOGIL.
November 23rd (Sat), 2024 @ 5 PM
Korean Cultural Center New York
(122 E 32nd Street, New York, NY 10016)
Admission: Free (*Required pre-registration)
The Korean Cultural Center New York (KCCNY) is excited to announce a special event entitled "An Evening of Korea's Premium Soju: Andong Jinmaek Soju & Exquisite Cuisine" co-presented with Menge Distillery, KMS Imports|Woorisoul, and Restaurant SOOGIL.
During this exclusive event, SungHo Park, Master Distiller of Jinmaek Soju will present a very special taste of soju, made from organic wheat. Soju is a national alcoholic beverage of Korea. It is also known as the world’s best selling liquor. According to the historical record of soju can be found in the first cookbook “Soowoonjapbang (수운잡방)” in Korea written by Kim Yu, an aristocratic scholar in the 1540s, dedicated to the cooking and liquor recipes for welcoming guests and holding memorial services for ancestors of noble class families in the Andong region in South Korea. Of course, Andong Soju still does.
Also, Master sommelier Kyung-moon Kim, the first Korean master sommelier, will demonstrate the art of crafting cocktails featuring soju.
Furthermore, chef Soogil Lim, Executive chef at the SOOGIL, Korean restaurant, will present a cooking demonstration with his selection of Andong’s representative dishes that can be paired with soju, and all attendees will also have the unique and enjoyable opportunity to taste delicious dishes with the flavors that go well with traditional Korean soju.
Please join us for an opportunity to discover a world of luxury and sophistication with premium Soju and learn more about “Real Soju”– including the history and the current trend, followed by tasting a selected leading real soju, Jinmaek soju from Andong which has its own unique flavor and aroma with exquisite dishes.
ABOUT THE SPEAKER & DEMONSTRATORS
SungHo Park is the Master Distiller of Jinmaek Soju, the Chairman of the Andong Soju Association, and a Judge for the Spirits Selection 2024 by CMB (Concours Mondial de Bruxelles), an International Wine Competition.
He is also the author of the book "Andong Soju."
After graduating from the Culinary Institute of America, Kyungmoon Kim sought to round out his education in hospitality management at the University of Nevada, Las Vegas. But it was in Seoul, Korea, where he was serving in military that he began entering sommelier competitions, accumulating many accolades including a third place at the Concours National du Meilleur Sommelier en Vins de France en Corée by SOPEXA and a third place at the Korea International Professional Sommelier Contest.
In 2009, Kyungmoon Kim helped to open JUNGSIK in Seoul. There, he spearheaded the much-lauded wine and beverage department and eventually traveled back to New York to open the second JUNGSIK. After 4 years of running the beverage program and the operation at JUNGSIK where he helped it garner two-Michelin stars, Kyungmoon Kim departed to join the team at The Modern in 2015. While working with The Modern’s wine team, the restaurant earned two-Michelin stars and the Grand Award by Wine Spectator. Kyungmoon Kim went on to hold the Master Sommelier Certification and joined the Court of Master Sommeliers in 2016.
In 2019 Kyungmoon Kim started his own company KMS Imports, sourcing genuine and authentic distilled spirits from Korea.
Born and raised in South Korea, Chef Soogil Lim was originally majoring in Biology. His interest in the culinary world was sparked when he went into a restaurant and saw a sign that said “Make People Happy.” It prompted him to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, he began his training in French cuisine at Daniel, one of New York’s most acclaimed fine dining restaurants. Through his hard work and great talent, he was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing his French technique, he became Executive Chef at Hanjan, where he ran the kitchen for 4 years. With the opening of his own restaurant, Chef Soogil Lim will blend the two backgrounds he knows best: French and Korean.