One of the reasons I want to globalize is that I want to show that there's more to Korean food than Korean barbecue, ten times out of 10, people will order Korean barbecue. But when friends visit from abroad, I'll take them to have ugeoji haejangguk and they love it.

Edward Kwon

Categorized in : Travel

Becoming a chef was never my dream, i had to feed myself, however, so I ended up working at a restaurant.

Now a lot of people are getting interested in Korea, especially Korean drama and K-pop, but they don't really know about Korean food.

Usually in Korea it's served with pine nuts, and julienned, but I changed the way it looked on the plate. But when you dig in, it's yukhoe. It's just shaped differently.

The most important thing is that my Korean food is reinterpreted in a modern way, but that in the taste and the roots, it's perfectly Korean, if you don't protect your roots, the globalization of Korean food is meaningless.

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I'm trying to globalize Korean food. by Edward Kwon

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