Food Drink

Taste traditional summer dishes and Korean palace foods at Chef Kim

The Seoul-born chef learned how to cook from her mother-in-law and now shares authentic Korean family recipes in Adelaide.

All images: Matthew Kroker Photography

Since ancient times, there has been a deep relationship between food and medicine for Korean people. Following the adage that “food is the best medicine”, many traditional recipes are focused on health, nourishment and healing.

While westernised kitchens love Korean fried chicken, authentic Korean food is healthy, rich in fermented vegetables, lean meats, rice and seafood (albeit quite salty, which can be an acquired taste for non-Korean palates).

Hazelwood Park’s Chef Kim Korean Restaurant, a stone-throw away from Burnside Village, is the epitome of traditional Korean cooking.

Since emigrating from Seoul in 2013, head chef and owner Hyun Ji Kim has made it her life’s mission to bring authentic Korean cuisine to Adelaide. While she received no formal training, Hyun Ji’s mother-in-law passed down everything she needed to know.  

Co-owner and husband Martin Lee said his wife learnt her cooking skills from traditional family recipes.

“[Hyun Ji] learned everything about cooking from my mum and from reading books,” said Martin.

“The whole menu is a mixture of family recipes and traditional cooking.”

Pictured: Hyun Ji Kim

Now that the hot weather is in full swing, Martin kindly recommended the Samgye-Tang (Korean ginseng chicken soup) – a traditional summer health food.

“It is a very popular meal in Korea during the summer months,” Martin said.

“It’s a hot dish – we like to fight fire with fire!”

Customarily, wealthy families in Korea would boil chicken stuffed with ginseng and use the broth as medicine. As we lose nutrients through sweating and physical activities, eating Samgye-tang is said to replenish what’s lost in the summer months.

During our visit, the energy-boosting dish certainly was a delicious and sinus-clearing broth mixed with spring onions, jujube (Korean dates), lots of garlic, and chicken that fell right off the bone. Do be wary of the bones though – remember, there is a whole chicken in there!

Martin said that some of Hyun Ji’s side dishes are “her speciality” and reflect her skill. Accompanying the Samgye-tang were some small dishes filled with kimchi, eggplant and bean sprouts, all of which packed a punch! Chef Kim’s homemade kimchi is also sold at local Tony & Marks stores, should you develop a taste for it!

The Dak Manul (garlic chicken) is a customer favourite (and certainly a favourite of ours). The pan-fried chicken glazed with their special sweet soy sauce was simply to die for, and an example of Korean ‘palace food’ – a type of cuisine Hyun Ji has taught herself.

‘Palace food’ refers to royal court cuisine served during the Joseon Dynasty from 1392 to 1910. The cookery style has experienced a 21st century revival and – according to Martin – is simply not served anywhere else in Australia.

Pictured: Dak Manul (garlic chicken)

Another Seoul-style dish exclusive to Chef Kim is the Bulgogi – a marinated beef soaked in sweet broth and vegetables. While we didn’t get to try Bulgogi this time round, we did get to enjoy the Galbi Jjim (braised short ribs), accompanied by their homemade soy sauce, corn, carrot, pumpkin and eggplant. Delish!

To wash it all down, we recommend trying one of the Korean drinks on offer, such as the gal-a-man-den-bae (pear juice). There is also a selection of South Australian wines to choose from.

Find Chef Kim Korean Restaurant at 4 Linden Ave, Hazelwood Park SA 5066.

Call (08) 8338 7831 or visit their website to book a table.

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