Visitors line up to sample some of the fermented vegetables on offer at the Korean booth at last year’s Madrid Fusion, a Spanish food fair. Starting on Jan. 25 at this year’s international gastronomic event, Korea will share one specific slice of its cuisine: dishes that use seafood.
Korean seafood dishes will be on show at the culinary hub and Spanish capital of Madrid this month.
The Ministry of Agriculture, Food and Rural Affairs teamed up with the Korean Food Foundation to present a range of Korean seafood dishes at the 2016 Madrid Fusion food fair that will run for three days starting on Jan. 25 in Madrid.
Madrid Fusion, launched in 2003, is a gastronomic event where the world’s topnotch chefs, restaurant owners and critics gather to share recent food trends and recipes.
Sea string seasoned with crushed pine nuts and decorated with parboiled seafood (top) and rice porridge with seaweed and crab meat (bottom) are both presented at this year’s Madrid Fusion food fair.
At this year’s event, a range of Korean seafood dishes will be presented each day. There will be sea laver chips with fresh Spanish tuna on the first day, sea string seasoned with crushed pine nuts and decorated with parboiled seafood on the second day, and rice porridge with seaweed and crab meat will be ready for sampling on the last day. Korean desserts, such as red ginseng caramels, baked rice puffs and sweet tangerine chips with green tea from Hadong, also will be shared with the Spanish guests.
Over the years, organizers of the Korean booth have introduced the versatility of Korean cuisine at this event. Fermented dishes were presented in 2012 when Korea was the “honor country” for the food fair. In 2015, vegetable dishes inspired by fermentation were prepared, along with cocktails made from traditional Korean alcoholic beverages.
By Chang Iou-chung
Korea.net Staff Writer
Photos: Korean Food Foundation
icchang@korea.kr
