I had a chance to work with Food Director Soo Jin Kim from Korea for a recent event at the Korea Society last week, where we got to hear about her experience of creating and styling food for scenes in Korean dramas and movies. She has worked on numerous films over the years, including "The King and the Clown (왕의 남자)," "Le Grand Chef (식객)," currently airing "Six Flying Dragons (육룡이 나르샤)," and upcoming "Marital Harmony (궁합)". Ms. Kim is such a warm, cheerful lady who has knack for storytelling in addition to her obvious talent in cooking and food styling. We also had time for her demo of Korean food styling and saw her recreate bibimbap in a beautifully updated terrine-style plating. If you want a great recap on the event, you can read the article by KDrama Stars here.
The event participants had a tasting of bulgogi salad with yuzu dressing (유자 소스 yuja sauce) and many of them asked for the recipe of the sauce. So with permission from Food Director Soo Jin Kim, I translated the recipe into English with added explanation. I also recreated the dish along with pictures of the complete dish (on top) and ingredients (below) for your visual guide. All of the ingredients can be bought from Korean grocery stores in the U.S. (I bought them from H Mart). It is such a light, refreshing sauce that I think can be used as a salad dressing and a dipping sauce (say, spring rolls?).
Whisk all ingredients together until sugar is completely dissolved and mustard is incorporated.
* The sugar-preserved yuja is more concentrated, but it is difficult to find in the U.S. You can replace it with yuja tea which has a loose marmalade consistency and can be easily found in Korean grocery stores especially in the wintertime.
Here are a few pictures from the event... You can view more pictures from our Facebook page.