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Chef Mingoo Kang manages to strike a fine balance between refined and comfort food—and that’s well worth mentioning. I love how he showcases, through technique, Korean cuisine at its most elegant, while still maintaining a certain accessibility, even intimacy. I learned so much about Korean ingredients and their delicate flavours from eating his food.
A few weeks ago, I dined at Hansik Goo (HK) and had the pleasure of flipping through Chef Kang’s latest cookbook. It featured recipes that were delicious, yet seemingly easy to replicate at home. Almost all the dishes that I was eating were in the book; so in theory—I thought to myself—anyone could “easily” prepare them at home by simply following the instructions to the tee. For me, I think I’d prefer to plumb the book for the underlying principles of Korean cuisine, then “play” with techniques and ingredients.
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