How Korean food is rising across the world and the chefs transforming traditional cuisine
At Koan in Copenhagen, Korean-Danish chef Kristian Baumann serves a dish called Sundae, named after and inspired by sundae, blood sausage that is a popular street-food snack in Korea. But Baumann’s version transforms the simple sausage on a stick into something more exquisite: he uses pork from black-spotted pigs raised at Troldgaarden, an organic farm … Read more
