Chef Rachel Yang is continuing her rise to the top ranks in the culinary world and her secret weapon is Korean food. Her restaurant Joule in Seattle has been featured in the Wall Street Journal, Gourmet Magazine, Food and Wine, and countless other publications. Over the summer I had the opportunity to go to her restaurant and I still have dreams about her cornbread and gouda dish topped with black truffle dish. Also, her yukgaejang was the best I’ve ever had.

If you don’t recall, Rachel was in Korea last May and she did a cooking demonstration for the Tteok Festival.

Rachel did an amazing rice cake pasta dish topped with a soy tempered egg and a Makgeolli Sabayon.

I don’t know the results of the show, but I heard that she used many Korean ingredients to make interesting versions of classic Korean dishes.

I think that the Korean government should bring this rising star back to Korea to show everyone how they can make Korean food work overseas.

From Daniel Gray of SeoulEats.com

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