Korean Fusion Foods Make Mark in the States
Published: 04 Jan. 2003, 18:41
Yoon Jung-su published the book based on her experience as a cooking instructor in New Jersey and New York.
Yoon's grandmother was related to Korean princess Uichin, therefore Mrs. Yoon had many first-hand opportunities to taste royal cuisine as a child. Following her marriage, Mrs. Yoon and her husband moved to New York where they studied western cuisine for eight years.
Mrs.Yoon said,"Most Korean foods have less calories and fat than western dishes. Whenever westerners visit my home I like to offer dishes that combine the best of Korean and western cuisine."
with the Korea JoongAng Daily
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