K-Food Pop-Up brings Korean cuisine, Milanese traditions together

Crazy about Korea, its K-beauty, lifestyle, TV series and food? The fusion of Korean and Milanese culinary traditions is taking place in Milan, where until September 26, Risotto alla Milanese and Mondeghili meet Kimchi and Tteokgalbi at the K-FOOD POP-UP in Milan, hosted at the SKS (Signature Kitchen Suite) Showroom Milano.

A dialogue between two different culinary cultures, united by their focus on ingredient quality, tradition and conviviality, is taking shape through products, recipes and new interpretations, CE Report quotes ANSA.

Two recipes were specially created for the occasion by Chef Fabrizio Ferrari: Risotto alla Milanese with Kimchi and Mondeghili di Tteokgalbi with Russian salad and Kimchi. The two dishes start from Milanese tradition and bring it into dialogue with ingredients, flavors and preparations from Korean cuisine.

Risotto alla Milanese with Kimchi retains the elements of the traditional recipe — toasted rice, white wine, broth, saffron, butter and Parmigiano Reggiano — and combines them with Kimchi sautéed with Ssamjang. The dish is completed with a gremolata made from parsley, lemon zest and garlic.

Mondeghili di Tteokgalbi reinterprets the typical Milanese meatball, drawing inspiration from Korean Tteokgalbi, seasoned and glazed Korean meatballs made with minced meat. The meat is prepared with pear juice and soy sauce, shaped into meatballs and browned, then finished with a reduced soy and honey glaze. The dish is served with Russian salad dressed with Kimchi juice and chopped Kimchi.

The fusion of the two cuisines thus provides a starting point for discovering K-Food through its products and ingredients. Until September 26, the Pop-Up is offering 34 free public events, including showcooking sessions, tastings, workshops and masterclasses dedicated to Korean cuisine and beyond, and to its various expressions. The event's schedule, promoted by the Ministry of Agriculture, Food and Rural Affairs and the Korea Agro-Fisheries & Food Trade Corporation (aT), is available on the event's official website: www.kfoodpopup.com.

Korea's most representative gastronomic products

From Kimchi, Korea's iconic fermented food, to pastes and sauces such as Doenjang, Ganjang, Gochujang and Ssamjang, as well as Ramyeon and Tteokbokki, plus snacks, sweets and beverages.

Mondeghili di Tteokgalbi with Russian salad and Kimchi

Work the minced meat with pear juice and soy sauce until obtaining a compact mixture, then shape it into meatballs. Brown the meatballs in a hot pan to seal in the juices and achieve a golden exterior. Roll them in the special reduced soy and honey sauce until they are glossy and evenly coated.

Mix the mayonnaise with Kimchi juice to create the special dressing, then season the Russian salad and chopped Kimchi. Arrange the glazed meatballs on the plate alongside the fresh Kimchi salad.

Risotto alla Milanese with Kimchi

Toast the rice in a pan, heating it well, then add the white wine and allow the alcohol to evaporate. Gradually add the broth while stirring. Add the dissolved saffron to obtain a golden risotto.

Remove from the heat and vigorously stir in cold butter and Parmigiano Reggiano to achieve the typical creamy, “all'onda” consistency. Briefly sauté the chopped Kimchi with Ssamjang and set it aside as a garnish.

Finely mix the chopped parsley, lemon zest and garlic to make a fragrant gremolata. Serve the risotto “all'onda,” place the sautéed Kimchi in the center and finish by sprinkling with the gremolata.

Photo: Chat GPT