Fine Dining at Samcheongaak

Around 30-minutes from Seoul in Seongbuk Dong you will find the world famous Samcheongaak Restaurant, located in one of the most beautifully pristine restaurant settings Scott has ever seen! All of this reflects directly in their cuisine.

Korean food is all about the simplicity and brightness of the primary fruits and primary product that hits the plate. The Korean beef tartare is sensational; it’s served with sesame seed and raw ginger and garlic, with slivers of pear.
The pickled mushrooms smell divine. They have an earthy tang along with the brightness and sweetness on the nose. This inspires Scott to take a pickling mushroom class.

With just four ingredients: vinegar, sugar, salt and mushroom, you remember that Korean pickling really is just about the quality of the product.

For a nice big, rich, soft, warming taste, Scott trims shitake mushrooms and cuts about an inch thick. He pours in about 70ml of vinegar, a splash of soy sauce and roughly half a teaspoon of honey.

For a more light, bright, fresh and snap clean taste, Scott uses Daikon, which is a type of radish. He trims it and slices as finely as he can. He lays the slices flat and loads finely sliced chili (seeds included) on top, along with chili flakes. Next comes slightly less vinegar, a heaped teaspoon of honey and a little bit of soy sauce. This will take no longer than 10-minutes and can be served to the table just like that.

For more information about this story, visit Korea Tourism Organization’s website: www.visitkorea.org.au
Or Facebook site: www.facebook.com/SeeKorea

Our Explore TV team travelled to Korea on Cathay Pacific. To book flights from Australia to Korea, visit: www.cathaypacific.com.au