Tour Sketch 6_Great Seosan & TaeAn Tour

Last Thursday, there was a great Korean Fine Dining, event named ‘Healing in TaeAn’ at Somu pension in TaeAn. Chef Kim Eun-Young and Sommelier Lee Hyun-Joo joined this project and presented wonderful Korean Fine Dining and great matching Korean Traditional Wine together. This Korean Fine Dining event was held to promote local ingredient from TaeAn Peninsula and also tried to make development to the Korean Food & Culinary Tourism, of local area.

Ready to begin ‘6th Korean Fine Dining_Healing in TaeAn’. Organizer Ms. Son Hyun-Joo, was a MC.
Ready to begin ‘6th Korean Fine Dining_Healing in TaeAn’. Organizer Ms. Son Hyun-Joo, was a MC.
Menu with all the ingredients from TaeAn Penninsula including Seafood, mountain hurb roots, and the vegetables from in local.
Menu with all the ingredients from TaeAn Penninsula including Seafood, mountain hurb roots, and the vegetables from in local.
Starter(From left)_Mungbean Jelly(Cheongpomuk), Vegetable Ssam and Crab Meat Rap.(Gye-Gamjeong).
Starter(From left)_Mungbean Jelly(Cheongpomuk), Vegetable Ssam and Crab Meat Rap.(Gye-Gamjeong).
Walnut & Jujube Porridge.
Walnut & Jujube Porridge.
Abalon, Crab & Shrimp with wild sesame dressing.
Abalon, Crab & Shrimp with wild sesame dressing.
Served with Kooggi-Ju(Wild berry wine).
Served with Kooggi-Ju(Wild berry wine).
Jinseng Beef rapping with Sticky Rice
Jinseng Beef rapping with Sticky Rice
Served with White Lotus wine
Served with White Lotus wine
Demonstration of Black Fish Noodle Soup
Demonstration of Black Fish Noodle Soup
Black Fish (Wooruk) Noodle Soup in Royal Court Style
Black Fish (Wooruk) Noodle Soup in Royal Court Style
Mud Octopus & Ground Beef Steak
Mud Octopus & Ground Beef Steak
Non expected menu. Grilled Half-dried fish decorated with dried rice plant and wild flower.
Non expected menu. Grilled Half-dried fish decorated with dried rice plant and wild flower.

Organizer tried to make diner to feel about their Nostalgia.

Rice Meal Service with 5 different side dishes(O-Chup-Ban-Sang)
Rice Meal Service with 5 different side dishes(O-Chup-Ban-Sang)
3 different side dishes, ‘Wild Hurb, Grilled Root hurb(Deo-duck) and Fruit pickle’
3 different side dishes, ‘Wild Hurb, Grilled Root hurb(Deo-duck) and Fruit pickle’
Dessert Ginger Jujube Tea with Chesnut(Yul-Ran) & Jujube Cookies(Saek-Danja).
Dessert Ginger Jujube Tea with Chesnut(Yul-Ran) & Jujube Cookies(Saek-Danja).
Keumsan In-sam Ju(Distilled Jinseng Liquor from Kumsan)
Keumsan In-sam Ju(Distilled Jinseng Liquor from Kumsan)
All served Korean Traditional Wine for the dinner.
All served Korean Traditional Wine for the dinner.
Korean Chef Kim Eun-Young, Koean Royal Court Cuisine Professional.
Korean Chef Kim Eun-Young, Koean Royal Court Cuisine Professional.
Sommelier Lee Hyun-Joo, Traditional Korean Wine Professional of National Certified.
Sommelier Lee Hyun-Joo, Traditional Korean Wine Professional of National Certified.
Avocado Salad with Ginger & Yuja(Citron) Dressing.
Avocado Salad with Ginger & Yuja(Citron) Dressing.
Sweat Potato Soup
Sweat Potato Soup
Served recommended menu for small hotels in TaeAn, Avocado Salad & Sweat Potato Soup.
Served recommended menu for small hotels in TaeAn, Avocado Salad & Sweat Potato Soup.

Veronica Kang