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Wed, 24 Oct 2018

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?

Ms. Chaeri Jeong, Assistant PR Manager at the Four Seasons Hotel Seoul, and Jaeyoung Lee, Executive Chef of the Four Seasons Hotel Seoul. Click to enlarge.

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 us all.

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.

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