Korean cuisine breaks stereotypes: Marriott Seoul Myeongdong launches award-winning 'Gourmet Race' menu

The culinary team at Courtyard by Marriott Seoul Myeongdong has achieved a significant victory, clinching the top spot in the 'Marriott K-Gourmet Race,' the first-ever chef competition held within Marriott's Korean operations. The hotel's buffet restaurant, 'MoMo Cafe,' is celebrating this achievement by introducing the award-winning dishes as a special fine dining menu from July 13 to August 31.

The winning team, 'Fly to the Sky,' impressed both internal and external experts, as well as a general tasting panel, across all evaluation criteria. These included culinary perfection, originality, beverage pairing, and feasibility for in-restaurant implementation. Their success highlights a modern reinterpretation of traditional Korean cuisine.

Two standout dishes led the team to victory. 'Ankrout Hanbang Galbijjim' features slow-braised beef short ribs, infused with medicinal herbs, encased in a pastry dough flavored with mugwort and baked in an oven. This dish masterfully fuses Eastern and Western culinary techniques by incorporating the French 'en croute' method.

Complementing the short ribs is 'Seoneul, Hoyeop Manduguk,' a novel summer health food that combines traditional Korean-style dumplings with a refreshing, cold broth. The broth is made by deeply simmering pork, vegetables, and medicinal herbs, then chilled to enhance its savory flavor, with added soybean milk for a rich taste. The dumplings come in two varieties: a delicate meatball-style and a spicy kimchi version.

Kim Mi-sun, General Manager of Courtyard by Marriott Seoul Myeongdong, expressed her pride in introducing these recognized Korean dishes to the public. She hopes the menu will offer more than just nourishment, serving as a culinary destination for guests to relax and restore their physical balance.

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We are proud to introduce the Korean dishes recognized by culinary experts through fierce competition to the public. We hope it becomes a place of gastronomy where guests can relieve fatigue and regain physical balance, not just simple nutritional intake.