World to Table

Ravioli, pickled beef tongue, and sashimi were just three of the dishes that were served earlier this month for Korean Cuisine Redefined — none of which you will probably find at a traditional Korean restaurant. Held at the Korean Consulate in New York on October 5th, the tasting showcased five Korean American chefs and their interpretations and redefinitions of Korean cuisine, using ingredients or techniques commonly found in classical Korean cuisine. Let’s meet the chefs!

Rachel Yang, Akira Back, Youngsun Lee, Andrew Chang, and Tommy Lee

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