The Base of Korean Cuisine: Fermentation & Rice
Presented by Korean Cultural Center New York with special support from Kim’C Market.
Monday, May 20th, 2024 @ 6 pm (Doors open at 5:30 pm)
Korean Cultural Center New York
(122 E 32nd Street, New York, NY 10016)
Admission: Free (Pre-registration is required)
The Korean Cultural Center New York (KCCNY) is delighted to announce a special talk program entitled "The Base of Korean Cuisine: Fermentation & Rice," featuring Chef Hooni Kim, renowned owner chef of Danji, the first Michelin-starred Korean restaurant globally, and Ryan Kim, CEO of Kim’C Market, renowned for its direct sourcing of natural Korean food from farmers and artisans.
During this exclusive event, the esteemed speakers will delve into the intricacies of fermentation, elucidating the essence of Korean jang fermentation, its associated health benefits, and various fermentation techniques. Furthermore, they will provide insights into the history and theoretical background of Korean fermentation, and the key distinctions between Korean fermentation and other fermentation practices.
Additionally, the speakers will explore the importance of rice in Korean cooking, including the exploration of diverse rice varieties and different regions in Asia that produce distinct rice.
We invite you to join us for this enlightening session with Chef Hooni Kim and Ryan Kim, where they will share their deep knowledge and passion for Korean cuisine. Don't miss this opportunity to gain insights into the art and science of Korean culinary traditions.
About the Speakers
Chef Hooni Kim trained at Daniel and Masa before opening Danji, the first Michelin-starred Korean restaurant in the world. Last year he earned another Michelin star for Meju, his new Korean fermentation restaurant inside Little Banchan Shop, a retail Korean ingredient and prepared foods boutique in LIC, NY.
Chef Hooni is the author of My Korea: Traditional Flavors Modern Recipes published in 2020 by W.W. Norton. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that feeds and trains orphans to become cooks.
www.mejunyc.com / www.danjinyc.com / www.littlebanchanshop.com
Ryan Kim, CEO of Kim’C Market, pioneers an enhanced Korean experience. Renowned for its direct sourcing of natural Korean food from farmers and artisans, Kim’C Market elevates the essence of Korean cuisine.
An epicurean and health enthusiast, Ryan’s expertise centers on rice. He loves to share its history, cooking methods, and even the business side of the supply chain.
Kim’C Market extends its reach nationwide, catering not only to individual customers but also serving as the trusted supplier for numerous Michelin-starred establishments, including Meju. If you’ve savored a remarkable Korean meal at a fine dining eatery, chances are it bore the mark of Kim’C Market’s offerings.
Before launching Kim’C Market in New York City, Ryan forged a multifaceted career spanning banking, government, politics, consumer tech and business consultancy, guided by his passion. He holds an M.A. degree in Politics from NYU, complemented by dual bachelor’s degrees in Statistics and Economics from UC Berkeley.