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French Commercial Attache Finds Korean Food Really Delicious

Monsieur Jean-C럖ar Lammert has been working as a French commercial attache and counsellor to the SOPEXA (Soci럗?pour l?xpansion des Ventes des Produits Agricoles et Alimentaires Fran뛞is) for one and a half years. He has a special love of Korean food. Because he has a Korean wife he has experienced it often and come to be familiar with it.
Amongst Korean dishes Monsieur Lammert? favorites are bindaetteok (pancakes), galbi (grilled marinated beef), samgyeopsal (grilled belly cuts of pork), dakgalbi (grilled spicy chicken with vegetables), and mul kimchi (mild kimchi in liquid). Concerning mul kimchi, he mentioned that it was not pungent unlike other kinds of kimchi, so it would suit the taste of many foreigners.

Monsieur Lammert also mentioned that he liked Korean chestnuts and persimmons. "I saw people eating chestnuts raw in Korea for the first time in my life", he said. "So I tried them myself and found them very tasty. Since then I have eaten raw chestnuts often." He likes different types of persimmons such as hongsi (tender ripe persimmons), dangam (hard sweet persimmons) and gotgam (dried persimmons), each of which has a uniquely different taste. And he expressed his liking of a district called 'Sangju" in Gyeongbuk Province, a persimmon production center in this country.
Monsieur Lammert is also interested in various kinds of tea, including Korean ones. Since he visited a tea plantation in Boseong, Jeonnam Province, he has become an admirer of that area. And he still keeps many leaflets on Boseong tea products in his office. "The Boseong tea plantations are one of the most beautiful places in Korea," he said, "and teas from there have a nice taste, so that I like to give them to my acquaintances in France as presents." This year is the 120 anniversary of amity between Korea and France, and Monsieur Lammert expressed his wish for the two countries to have even more active exchanges in many fields in the future, like the blending of Korean kimchi and French cuisine in the kimchi fusion dishes developed in 2005.
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Monsieur Jean-C럖ar Lammert
French commercal Attache/ counsellor to the SOPEXA

Park Sung Eun  parkse@agrinet.co.kr

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