{"id":414,"date":"2014-10-20T15:43:51","date_gmt":"2014-10-20T19:43:51","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=414"},"modified":"2015-10-13T12:51:09","modified_gmt":"2015-10-13T16:51:09","slug":"hansik-pairing-at-soju-haus","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/hansik-pairing-at-soju-haus\/","title":{"rendered":"&#8220;Hansik Pairing&#8221; at Soju Haus"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-1040 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2014\/10\/iPhone-image-5-e1443554052176.jpg\" alt=\"chefs society soju haus hansik pairing\" width=\"800\" height=\"532\" \/><\/p>\n<p><strong><a href=\"https:\/\/www.hansik.org\/en\/index.do\">Korean Food Foundation<\/a>\u00a0(KFF)<\/strong> hosted a\u00a0fermentation-themed food and drink pairing reception presenting Korean rice wine Makgeolli cocktails with Bossam, a pork-belly based dish on October 20, 2014 from 5 \u2013 7 PM at a trendy bar and restaurant <a href=\"http:\/\/sojuhaus.com\">Soju Haus<\/a>.\u00a0Promoting the culture and benefits of fermentation in Korean cuisine, KFF showcased the pairing of food and drinks based on ingredients crafted through fermentation.<\/p>\n<p>The reception presented two types of Makgeolli cocktails by mixologist Juno Moon, in ginger and yuzu flavors. Makgeolli is a fermented alcoholic beverage made from rice or wheat, and is also known as Korean rice wine. The milky-colored liquor has been gaining increasing international recognition and popularity in recent years. Juno Moon\u2019s Makgeolli cocktails showcased the tastes of Korean fermentation with an added modern twist.<\/p>\n<p>Paired with the Makgeolli cocktails, Bossam and Ssamjang by Chef Sungchul Shim were\u00a0served. Chef Shim\u2019s Bossam presented flavors of fermentation through pork belly braised for 6 hours in doenjang, the fermented Korean soy bean paste.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-602 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/hansik-pairing-e1443142625651.png\" alt=\"hansik pairing\" width=\"800\" height=\"465\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Korean Food Foundation\u00a0(KFF) hosted a\u00a0fermentation-themed food and drink pairing reception presenting Korean rice wine Makgeolli cocktails with Bossam, a pork-belly based dish on October 20, 2014 from 5 \u2013 7 PM at a trendy bar and restaurant Soju Haus.\u00a0Promoting the culture and benefits of fermentation in Korean cuisine, KFF showcased the pairing of food and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":508,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,5],"tags":[93,84,86,89,63,91,23,62,88,94,92,87,90],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/414"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=414"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/414\/revisions"}],"predecessor-version":[{"id":1095,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/414\/revisions\/1095"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/508"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=414"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}