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It gives you a deeper sense of appreciation for it … (Because if not,) you're not going to see the love and the amount of process that goes into it. Because I think, even when it's maybe simple carrots or the forage ingredients, if you go to meet the person, you see the love that goes into making or harvesting that ingredient. You need to have that connection with the person who's growing it and with the source of where it's growing to really appreciate the ingredient. Especially with food and cuisine, you need to find out where it comes from.

You still travel around Korea to source local ingredients. It takes so many years it takes life and love into those products and it might be so common for Korean people, but for people outside of Korea, it's really special.Ī staffer at Evett is prepping in the kitchen. And I was just amazed about the level of flavor and the level of integrity in the ingredients, especially within making jang. When I first came to Korea, I was traveling through and learning about 'meongge' (sea pineapple) or pen shell or 'doenjang' (fermented soybean paste), and all these kinds of familiar ingredients to Korean people. What's so unique about Korean ingredients?Ī. It has been edited for clarity and readability. He still takes trips every couple of weeks to source them, like accompanying foragers to collect wild dureup or edible plants such as spicebush in the forest.įrom his creative and boundary-pushing dishes, the Australian chef is transforming the way people experience and appreciate Korean cuisine ― and in the process, uncovering a world of possibilities.īelow is an excerpt from the interview with Lidgerwood. Impressed by the wide variety of ingredients and their different processing techniques, the chef travels across the country for hands-on experiences with fresh local ingredients. But when I came here, it's completely different.'Ĭhef Joseph Lidgerwood strives to offer unique dining experiences with local ingredients.

'But all representations of Korea was just like barbecue and 'gimbap' ― rice and vegetables wrapped in dried seaweed ― and I think that's such a low representation of what Korean food is. There were really good representations of those restaurants outside of the country,' he said. So on the weekends, I could get really good Vietnamese, Japanese or Szechuan food. 'When I was working in the U.K., especially London, they have such a great culinary scene. That's when he came across Korea and saw his culinary journey laid out before him after falling in love with the country. Then in 2016, he took a year off to travel to different countries to open pop-up restaurants. The Tasmanian-born chef has experience in various culinary scenes, from Europe to the U.S., including working at The French Laundry, a California-based three-Michelin star restaurant. Opened in 2018, the fine dining restaurant has been maintaining one Michelin star since 2019.Įvett earned one Michelin star a year after it opened. Lidgerwood offers innovative cuisine at Evett, incorporating Korea's local ingredients in new, unique ways, such as leaf-shaped acorn crisp with soy-based creme fraiche hanging on a branch. So I thought that Korea was one of the best and most undiscovered places.' 'I wanted to work out what I wanted to do with my career as a chef, and one of the things I wanted to challenge myself with is to try and use different ingredients. There's so much life,' the chef said during a recent interview with The Korea Times at the restaurant. (But) all the ingredients felt the same … But when I came to Korea, the ingredients were so different, so amazing. and the U.S., in really good restaurants.

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So to Koreans, sea pineapple caught by 'haenyeo' (female free divers), wild 'dureup' (shoots of angelica trees) gathered by foragers and years-old 'jang' (a traditional fermented food paste) are just other ingredients available in the country.īut for Australian chef Joseph Lidgerwood, owner of the Seoul-based Michelin-star restaurant Evett, these ingredients, and others, attracted him to the country's cuisine.

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Surrounded by water on three sides with plenty of mountainous terrains, Korea is a land full of ingredients, offering four distinctive seasons of greens and seafood.Ĭhef Joseph Lidgerwood of Evett / Korea Times photo by Kim Kang-min Evett showcases Korea's local ingredients in innovative ways.