Michelin three-star chef Anh Sung-jae tells the story of Korea's gim (seaweed) in a culinary documentary.
The MBC special documentary 'K-gim Revolution' will air on the 28th.
K-gim Revolution is a documentary chosen for the first time in his career by Michelin three-star chef Anh Sung-jae, who captured the attention of gourmet fans around the world through the Netflix Culinary Class Wars, and it tells the story of gim, which represents Korea's marine food products. As a fine-dining chef who has handled many top-quality ingredients, Chef Anh Sung-jae explores the quality competitiveness of Korean gim, its depth as an ingredient, and its potential for expansion in the global gourmet market through the special documentary K-gim Revolution.
During about a yearlong production period, Chef Anh Sung-jae traveled far and wide with a single sheet of gim, from global-city Michelin chefs to local households with special ties to gim and to the front lines of gastronomy where next-generation chefs gather. In San Francisco, he drew attention by performing an impromptu gim-cooking performance with Chef Anthony, with whom he once worked at a Michelin restaurant. Given that even renowned chefs on Culinary Class Wars failed to survive his "absolute palate," whether Chef Anthony's cooking passed Anh Sung-jae's standards will be a viewing point of interest.
Also, in Wando's island village of Soando, Chef Anh Sung-jae attracts attention with a proper eating broadcast in front of the traditional mul-gim (water-seasoned gim) meal prepared by the head of the women's association, known locally as the island-village "Monk Seonjae". He repeatedly expresses amazement at the rustic but deeply skilled island-village table featuring mul-gim dishes he tasted for the first time, such as gim-tteok made with mul-gim, gim-bokssam and gim-hae-sintang. Did he discover the possibility that gim, found on the most Korean table, could also succeed in the global gourmet market?
In addition, the special documentary K-gim Revolution focuses on the current state of Korea's gim farming and processing industry and the safety ensured by thorough quality control systems. It will present the reliability and excellence that the Korea seafood export unified brand K·FISH has built to domestic and overseas viewers in a three-dimensional way, and it is expected to spotlight not only the present of Korean marine products but also their future competitiveness in the global market.
Meanwhile, the MBC special documentary K-gim Revolution will also be released on the OTT platform Wavve on the broadcast day (the 28th), and will be broadcast simultaneously overseas via MBC America on DirecTV and DTV. In addition, in 23 Asian countries including Taiwan, Thailand and Hong Kong, it will be released through Lifetime Asia on March 27 at 7:30 p.m. (Singapore time), and in Europe it is preparing to meet global viewers through History UK (official channel name SKY HISTORY).
How far can a single sheet of gim that began in Korea's sea expand? The MBC special documentary K-gim Revolution, which contains the new narrative of gim that Chef Anh Sung-jae will unfold on the global gourmet stage, will air tomorrow (the 28th) Wednesday at 9 p.m.<
[Photo] Provided by MBC.
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