Authentic South Korean delicacies are on the buffet menu this spring at Sino Hotels – The Royal Pacific Hotel & Towers, City Garden Hotel and Hong Kong Gold Coast Hotel. Available from 24 February to 20 March 2016, the promotional menu of more than 18 traditional recipes and cocktails is crafted by Seoul’s multi-award winning Chef Pilsun Nam and Korean food culture expert Dr. Jia Choi Ph.D.
The authentic Korean gourmet choices include:
An authentic recipe using all natural ingredients is Oi Sobagi (Cucumber Kimchi), with a refreshing, tangy and spicy flavour perfect during warm and humid weather. It features handmade kimchi, seasoned with red chili powder, garlic, Chinese chivesand other spices.
Gimbap is a popular Korean rice roll that also incorporates the “Wu Xing” philosophy. Premium rice is selected for its soft and sticky texture. Complemented by colourful, appetising ingredients such as cucumber, carrots, pickled radish and thin slices of beef brisket, this dish is perfect for spring.
Korean cuisine incorporates the philosophy of “Wu Xing” (Five-Elements) and an iconic example is traditional Bibimbap, which first appeared in the 19th century Korean cookbook ‘Siuijeonseo’. Five colours are represented by its wholesome ingredients, oyster mushrooms, spinach, summer squash, shredded eggs, carrots and doragi bellflower.
Dak- bokkeum-tang (Braised Spicy Chicken) is a tender chicken marinated with gochujang sauce and soy sauce, and later simmered in a spicy chicken broth with potatoes, leek, red and green chili, carrots and onions.
Samgye-tang (Ginseng Chicken Soup) is prepared by stuffing a spring chicken with Siberian ginseng, astragalus jujube (red dates), ginkgo nuts, dried Kalopanax bark and glutinous rice.
Yukgaejang (Spicy Beef Soup) is a classic spicy Korean beef stew. Beef briskets are simmered in beef stock for 40 minutes, then fiddleheads, shitake mushrooms and bean sprouts along with chili powder, red chili oil and Korean beef powder are added to create a hearty Korean beef stew.
Korean Fried Chicken is legendary among the country’s favourite fast foods.
Omija Punch – the name “Omija” means “Five Flavours” in Korean, and the drink is made from red berries of the Schizandra plant, exuding a combination of salty, sweet, sour, pungent and bitter flavours. The tonic is renowned for lowering blood pressure and detoxification.
Kimchi Mary (HK$68) is a blend of soju, Smoke Mary mix and tomato juice, topped with kimchi radish foam.
Pear Crush (HK$88) combines soju, Korean Naju pears, ginger and lime juice for a crisp and refreshing tonic.
