S. Korea: U.S. Food Guru Hails Korean Cooking (lecturer at CIA)

Chosun Ilbo ^ | 07/12/07

[TigerLikesRooster]

U.S. Food Guru Hails Korean Cooking

“The future of Korean food is bright; it’s healthy and the flavors are unique,” says Assoc. Prof. John Nihoff of one of the top culinary schools in the U.S. He was speaking at the 2007 New York Food Fair.

Prof. Nihoff, who has been lecturing in French cuisine and cultural history of food at the CIA - that’s the Culinary Institute of America -- for 20 years, has a special affection for Korean food thanks to his Korean wife. He is a judge on the popular TV show “America Iron Chef.”

“Korean dishes have unique taste and look good. And they’re good for our health,” he explains. “Japanese dishes are too focused on artistic packaging and Chinese food is so various that it is difficult to find a single identity. But Korean food is simple and has a unique identity.” Nihoff eats Korean food for breakfast and dinner. “I’ve lost 4 kg of weight over the last two or three years. I think Korean food helps me.”

He is particularly keen on sesame oil, which gives much of Korean food its distinct flavor. “American students splash sesame oil over dishes as if it was mayonnaise. But I tell them to smell the oil first, just like we enjoy scent of wine, and carefully put just two or three drops on the dishes.”

Korean Beef barbeque, kimchi and dishes made from fresh song-i mushrooms have a competitive edge on the world stage, he believes. Nihoff urges Koreans not to Westernize traditional recipes and serving styles. There is no need, he says, to change Korean serving style to produce several courses rather than an all-at-once feast: many Americans love the Korean custom of putting rice, soup and all the various side dishes on the same table.

But asked to choose the best Korean product, he answers with a smile, “My 10-month-old daughter Min-joo.”

[TigerLikesRooster]

CIA - that’s the Culinary Institute of America

I learn something new everyday.:-)

By the way, I suspect that he is responsible for increased feature articles on NYT regarding Korean food. At first I found it curious that NYT's coverage on Korean food suddenly picked up recently. Now I have a plausible explanation: It has all started when a food-guru married a Korean woman.

[TigerLikesRooster]

Ping!

[edcoil]

What does Bobby Flay say?

I don’t cook it unless I Iron Chef it!

[The Great RJ]

Yum...kimchi.

[CholeraJoe]

My favorite restaurant is a Korean-Japanese restaurant about 1 1/2 blocks from work. I eat there at least weekly. If I want sushi or Korean food, I have the best of both right there.

[mylife]

Man, I love toasted sesame oil.

Think I’ll have bun thit nuong for lunch

[Red Badger]

The excess/abandoned dog problem can be solved overnight.......

[Red Badger]

Think I’ll have bun thit nuong for lunch

Who's she?.........

[HungarianGypsy]

**Freeper Kitchen Ping**

[golas1964]

Woof!

[mylife]

;0)

[Lurker]

CIA - that’s the Culinary Institute of America

Without doubt the most over rated culinary school in the world.

My wifes former employer routinely tossed CIA interns out for lack of competence.

If you want a first rate culinary education, try Kendall.

L

[fishtank]

ping!

[rwfromkansas]

While kimchi turns my stomach, there is something called beef bul goki or something like that a local Korean restaurant serves.

Man that is good.

[aft_lizard]

I like kimchi and Korean BBQ but for me the best Asian dishes are Thai and Vietnamese.

[mylife]

You dont like kimchee? I’ll have yours.
I Love it!

[MplsSteve]

There are a few Korean restaurants here in the Twin Cities.

Believe it or not, the best one is out in the ‘burbs in s strip maill. It’s called Hoban.

Their beef bulgogi is pretty damned good. The kimchi is great too.

The service is at times slow and impersonal - but it’s almost worth it just for the food.

[mylife]

I agree with you 100%

[ReignOfError]

Yum...kimchi.

Not sure whether or not that is sarcastic. It's certainly an aquired taste, one I have not acquired.

Of course, there's no shortage of, um, odd Western cuisine -- I'm not about to line up for chitlins, haggis, souse or lutefisk, either.I do like Brunswick stew, though -- I choose not to think about where it comes from.

[ReignOfError]

>>CIA - that’s the Culinary Institute of America

I learn something new everyday.:-)

I used to see CIA recipes as a weekly wire feature. There's no way you don't do a double-take at the phrase "CIA recipe." But I find they turn out pretty well if you substitute a pinch of cayenne in place of the sodium pentothal.

Depending on your guests, of course.