Celebrating Korean Culinary Heritage: A Recap of Solbam and SSAL's Collaboration Event
On August 24, 2024, Seoul's Solbam and San Francisco's SSAL joined forces for an extraordinary dining event that brought together two culinary masterminds—Chef Eom Taejun and Chef Bae Junsoo. Both graduates of the Culinary Institute of America (CIA) in New York, the chefs have since carved out unique paths in the culinary world, with Chef Eom leading Solbam in Seoul and Chef Bae helming SSAL in San Francisco. Despite their different locations and approaches, the two share a deep commitment to pushing the boundaries of contemporary Korean cuisine.
A Meeting of Minds and Memories
The collaboration was born out of a shared history and mutual respect. Both chefs trained in New York during the Korean food boom, which fueled their passion for redefining Korean cuisine on the global stage. "We both struggled in New York but became close because of our shared experiences," Chef Bae reflected. This event marked the first time they had the opportunity to cook together, blending their respective styles and inspirations.
Diverse Approaches to Korean Cuisine
At the heart of the event was a celebration of the chefs' distinct yet complementary culinary philosophies. Chef Bae's cooking at SSAL in San Francisco is rooted in seasonality and a deep respect for his producers. He introduced guests to a dish of quail smoked with rice straw, served with a bordelaise sauce infused with Korean raspberry and red ginseng, offering a nuanced blend of Korean and French culinary traditions. His focus on locally sourced, high-quality ingredients was evident throughout the evening.
Chef Eom, on the other hand, is known for his dedication to Korean ingredients and how they change with the seasons in Seoul. He praised Chef Bae's ability to reinterpret Korean heritage using American ingredients, seeing the event as a way to share the "subtle pleasures" that arise from their similar yet distinct approaches to Korean food.
A Shared Vision for the Future of Korean Cuisine
Both chefs emphasized the importance of this collaboration as an opportunity to learn from each other and to showcase the dynamic possibilities within contemporary Korean cuisine. Chef Eom saw the event as a chance to broaden his horizons and find joy in new perspectives, while Chef Bae spoke of the "challenge and joy" that comes from creating new dishes inspired by Korea’s rich culinary heritage.
For the attendees, the event was more than just a meal—it was an experience that highlighted the creative synergy between two of the most innovative minds in Korean cuisine today. From the expertly crafted dishes to the warm, inviting atmosphere, the evening encapsulated the spirit of collaboration and the boundless potential of Korean fine dining.
As Chef Bae expressed, “I hope that today’s guests leave feeling comfortable, happy, and inspired.” Judging by the rave reviews, it’s clear that the event did just that, leaving a lasting impression on all who were fortunate enough to attend.
Solbam x SSAL Collaboration Menu
The collaboration menu between Solbam and SSAL was a testament to the chefs' shared vision of pushing the boundaries of Korean cuisine. Under the theme "The Newness Beyond Korean Food," the menu highlighted how traditional Korean ingredients and techniques can be reimagined in a modern context, bringing together the unique culinary perspectives of Chef Eom Taejun and Chef Bae Junsoo.
Each dish was a carefully crafted blend of the chefs' individual styles and stories, incorporating heritage ingredients such as Tongyeong's Hapjajang—an intense mussel extract—and the traditional Korean liquor, Gimpo Yeju. These elements were combined to create contemporary dishes that not only respected their origins but also showcased innovative interpretations that reflect the chefs' culinary evolution.
The dishes presented were the result of extensive planning and collaboration, ensuring that each course not only stood out on its own but also harmonized with the overarching theme of the event. The menu allowed diners to experience the confluence of two culinary worlds—Seoul and San Francisco—each rooted in Korean heritage yet expressed in entirely different ways.
A Thoughtful Gift for Guests
In line with the evening's emphasis on craftsmanship and tradition, guests were presented with a small yet meaningful gift as a memento of the event. Each attendee received a handmade ceramic cup by the renowned artisan Jeon Sang-geun, symbolizing the collaboration's respect for beautifully crafted objects.
Accompanying the ceramic cup was a wood chopstick case, intricately engraved with the logos of Solbam and SSAL. Inside, guests found hardwood chopsticks, personally prepared by the team at Solbam, who carefully sanded and finished each pair by hand. The gift was a reflection of the event's attention to detail and the chefs' dedication to providing a memorable experience.
To further evoke the evening’s ambiance, guests were also treated to a small green tea cookie, adorned with the logos of Solbam and SSAL. This delicate snack served as a sweet reminder of the collaboration, offering a taste of the evening that could be savored long after the event had ended.
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