Korean Food and Soju - Interview with
Jaeyoung Lee, Executive Chef of Four Seasons Hotel Seoul
[HD video below]
What is Korean food all about, and why has it not grown in
popularity overseas as rapidly as some of the other cuisines from
the region such as Japanese, Chinese, Thai and even Vietnamese?
What is Soju, what differences are there
between the different types, and how do you drink it - cold or at
room temperature, sip or down in one, what etiquettes are there?
These are just a few of the questions Steven
Howard of TravelNewsAsia.com puts to Jaeyoung Lee, Executive Chef
of the Four Seasons Hotel Seoul, on 16 October 2018.
The interview is in both English and
Korean. Steven's voice has been removed and the questions inserted
in text format with Chef Jaeyoung answering in Korean before the
extremely talented Ms. Chaeri Jeong, Assistant PR Manager at the
Four Seasons Hotel Seoul, translates his answer into English for
Korean Food and Soju - Interview with Jaeyoung
Lee, Executive Chef of the Four Seasons Hotel Seoul
Because this interview is in two languages, the podcast has not
been uploaded. Thank you for your understanding.