This pretty dish caught my eye recently. It's another example of how creativity can turn an ordinary Korean household into something that delights the eye as well as the palate. Mandu is usually beige but the lucky 800 guests who attended "Korean Night" on Jan. 28, 2010 during the Davos World Economic Forum got a chance to sample tricoloured manduguk ( Samsaek manduguk or three-color dumpling soup).
The dumplings were stuffed with kimchi, tofu and meat and served as one of the appetizers prepared by the Korean chefs led by Park Hyo-nam, executive chef from the Millennium Seoul Hilton. I'm guessing the chefs used the juice from tomatoes and spinach to transform the pale mandu skins into a beautiful bouquet that evoked the cherry blossoms and pale green shoots of spring.
Wished the JoongAng Daily had featured more of Chef Park's creations. Would've been interesting to see what else he had done to make the Korean dishes aesthetically and appealing, taste-wise to non-Koreans.
source:
http://joongangdaily.joins.com/article/view.asp?aid=2917337
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