fbpx Myungsik Jang | Krug

Page Not Found

This page is not valid in your langage.
Please change your location to see the article.

Myungsik Jang

L'Amitié, South Korea
icons/arrow Created with Sketch.
icons/arrow Created with Sketch.

WHEN WAS THE MOMENT YOU REALIZED YOU WANTED TO BE A CHEF?

When I was 20, I worked part-time at a restaurant. One day I had a chance to work with the knife in the kitchen, and it felt very natural to me. This experience led me to become interested in cooking and eventually go to a culinary school. After graduation, I started working at a hotel and dreamt of opening my own restaurant.

WHEN WAS THE MOMENT YOU REALIZED YOU WANTED TO BE A CHEF?

When I was 20, I worked part-time at a restaurant. One day I had a chance to work with the knife in the kitchen, and it felt very natural to me. This experience led me to become interested in cooking and eventually go to a culinary school. After graduation, I started working at a hotel and dreamt of opening my own restaurant.

A talk with Myungsik Jang

I focus more on the ingredients I use than on possible changes in my culinary style.
Has your cooking style changed as you gained experience? If so, how?
I gained more experience over time, but my culinary style has not changed much, as I prefer not to follow the latest trends. I thus focus more on the ingredients I use than on possible changes to my style.
Where and how do you find inspiration for cooking?
I find inspiration from my own culinary experiences and cookbooks. I also get new ideas from the ingredients that I find at the market to come up with a new menu.
Did you like mushrooms since you were young?
Born in a rural town, I had many chances to encounter wild mushrooms. I remember having mushroom soup made with mushrooms that my parents collected. These mushrooms were very chewy and had a strong scent since they grew in the wild.
Do you think mushroom is a humble ingredient? Why or why not?
There of course are very expensive mushrooms like pine mushrooms or truffles, but mushrooms in general, I think, are more of a humble ingredient. Most of them are affordable and easy to find; their scent and texture can be expressed in a better way than any other ingredient.
If you could pick only one mushroom for cooking and eating in the future, which would it be and why?
I would choose the same mushroom as what I chose for my dish: the shiitake. The biggest strength of this mushroom is that it has an appetising, meat-like texture and a very savoury flavour.
How do you draw out the special flavour of the mushroom?
When stir-frying mushrooms, I do so on high heat to capture their scent and moisture. When making stew or soup, on the other hand, I simmer them on medium heat.
If you had to cook for yourself or your friends at home, what would you make?
I would go for button mushroom soup or Shiitake risotto. My friends enjoy simple and delicious recipes.
Could you share your experience or memories related to Krug Champagne?
As a restaurant owner and Chef, I have had a lot of opportunities to try various wines, but it is Krug that has changed my notion of what Champagne can be: much more than an aperitif, Krug can be perfectly paired with a countless variety of dishes.
What is the name of the dish you matched with Krug Grande Cuvée?
Name: Shiitake mushrooms filled with shrimp mousse and button mushroom consommé

Main Ingredients: Shiitake and button Mushrooms

Other ingredients: Shrimp, garlic, thyme, spring onion, onion, egg white
How did you come up with this dish?
When I was asked to create a mushroom dish, the first thing that came to mind was a recipe that called for readily available ingredients.
Why does this dish match well with Krug Grande Cuvée?
The freshness of Krug Grande Cuvée blends well with the shiitake's aromatic flavour and is complemented by the shrimp, of which the sweet and savoury taste is maximised by the button mushroom consommé. The result is a pleasantly light mushroom dish that can be beautifully paired with Krug Grande Cuvée.

Tous les Chefs KRUG

Chef

Woojoong Kwon

Kwonsooksoo, South Korea
Discover
Chef

Olivier Deboise Méndez

La Table Krug, Mexico
Discover
Chef

Jorge Martin Del Cañizo

Dani García Restaurante, Spain
Discover
icons/arrow Created with Sketch.
icons/arrow Created with Sketch.
Krug Grande Cuvée
Krug Grande Cuvée
Composed by
Selected by