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Korean Cuisine Redefined

Ravioli, ampoule pickled beef tongue, life 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 on the menu at your local Korean restaurant.  Held at the Korean Consulate in New York on October 5th, contagion the tasting featured five Korean American chefs and their own take on redefining Korean cuisine. To get to know a little more about the food and the inspiration behind it, let’s meet the chefs!

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

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Watermelon & Pickled Green Papaya Salad

Nothing else reminds me more of summertime than a fruit salad.  Chef Cedric Tovar’s watermelon and pickled green papaya salad is like taking a dip in the pool on a hot summer’s day.  Refreshingly sweet watermelon is paired with tangy pickled green papaya and is all tied together with a splash of WorldFoods Coconut and Lime Dressing to create a chorus of sweet, pharm salty, pilule and sour flavors that sing in your mouth.  Cedric made this at the launch party for World to Table, and it was so good I decided to make it again myself.

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