A classic Korean Kimchi
There are events that anticipate where the trends are going to go, what is going to 'cook' in the coming years. From January 23 to February 5, Madrid will be the focus of national gastronomy , a city open to the flavors of our land but also to cuisine from other parts of the world.
The Gastrofestival of Madrid Fusión is celebrated, that is to say, that program of parallel activities that some twenty gourmet establishments in the city have created in order to bring 'haute cuisine' closer to everyone. This is how only during this week it will be possible to take the tapas route through Madrid for just three euros, enjoy a gastronomic film cycle or participate in the most diverse cooking courses, among other activities.
But this Gastrofestival also brings a new word to the city and therefore an unknown flavor to our Spanish palates: kimchi. Korea would not be understood without understanding what it is and what it tastes like : in short, it is a fermented vegetable, usually cabbage. The cabbage is placed in huge, beautiful clay urns, which can be seen at the door of the vast majority of Korean houses, and is left to marinate with salt, soybean paste and chili peppers for six or even a year or two. Thus arises the white or red kimchi, spicy and inseparable companion of all the meat and fish dishes of Korean cuisine. Kimchi is eaten until dawn.
In Madrid, on the occasion of the Gastrofestival, you can enjoy kimchi in a 'luxury' menu prepared by the Korean chef Yim Jung Sik. It is about a young chef who today is one of the best transmitters of Korean cuisine in New York. His first restaurant was opened in 2009 in Seoul and in mid-2011, in New York . In a short time, the latter has become the favorite restaurant of fashion celebrities, including David Beckham and his wife, Victoria. Traditional signature cuisine that can be tasted at the Hotel Palace. Happy Kimchi!
And if you want to taste other delicacies from around the world in Madrid, the entire program of the Gastrofestival here .