MASSIMILIANO ZIANO
p a r k h yat t s e o u l e x e c u t i v e c h e f
THE DISCOVERY OF A NEW DISH
does more for the happiness of
the human race than the discovery of a star.
{ jean anthelme brillat-savarin }
menu
BINGSU IS A VERY POPULAR KOREAN SUMMER
BERRY BINGSU WITH
D E S S E R T A N D R E F R E S H M E N T. At Park Hyatt Seoul, our chef
S H AV E D M I L K I C E ,
concocts exclusive Bingsu recipes using ice flakes made of milk, condensed
SEASONAL BERRIES,
milk and a variety of fresh ingredients. “Berry Bingsu” features fresh berries—
C H O C O L AT E , B E R RY
raspberries, blueberries, blackberries, red currants and strawberries—along
A N D C H O C O L AT E S AU C E
with dark chocolate chunks and crushed pistachio on top, creating a splendid
harmony between the refreshing sour berries and the sweet chocolate. Extra
BIBIMBAP COLLECTION
WITH STEAMED RICE,
chocolate sauce, berry sauce and whipped cream are offered for guests who
enjoy a sweeter, deeper taste.
S E A S O N A L V E G E TA B L E S ,
Bibimbap is a traditional Korean dish, literally “mixed rice,” that consists
ROASTED BEEF AND
of steamed rice, topped with flavorful vegetables and meat, most often beef.
KOREAN CHILI SAUCE
There is no single or original recipe for the dish. There are vegetarian variations made with tofu and some cooks top the Bibimbap with an egg fried
sunny side up. The variety of vegetables—bean sprouts, carrots, bracken,
shiitake mushrooms, spinach—creates an array of contrasting colors and
forms, making this dish nutritious, delicious and quite beautiful.
seoul } 1
BERRY BINGSU WITH
S H AV E D M I L K I C E ,
SEASONAL BERRIES,
C H O C O L AT E , B E R RY
A N D C H O C O L AT E S AU C E
serves 4
INGREDIENTS
For Ice
4 cups (1 liter) milk //
10 oz (300 ml) condensed milk //
17 oz (503 ml) water //
For Berry Sauce
1.7 cups (400 g) raspberries //
1.2 cups (300 g) strawberries //
3.5 oz (100 g) blueberries //
5.2 oz (150 g) red currants//
1 Tbsp (15 ml) lemon juice //
20 Tbsp (300 g) sugar //
For Chocolate Sauce
23 oz (660 g) chocolate //
3 cups (710 ml) milk //
5.2 oz (156 ml) corn syrup //
For Garnish
0.7 oz (20 g) blueberries //
1.5 oz (45 g) strawberries //
0.8 oz (25 g) blackberries //
0.7 oz (20 g) raspberries //
0.7 oz (20 g) red currants //
3 mint leaves //
0.5 Tbsp (4 g) pistachio, chopped //
Three 5 oz segments (15 g) dark
chocolate, shaved //
1 oz (30 g) whipped cream //
1 tsp (5 g) icing sugar (confectioner’s
sugar) //
METHOD
1 } In a large mixing bowl, mix well all the
ingredients for the ice.
2 } Freeze at -18˚C (-4˚F) for 5-6 hours.
3 } Marinate all berries in lemon juice and
sugar for 30 minutes.
4 } In a small sauce pan, simmer berries
over low heat until they are soft.
5 } Let berries cool, blend and strain.
6 } Boil milk with corn syrup, remove
from fire and add chocolate. Mix well
until the chocolate is melted.
7 } With a metal spoon, scrape the ice
to form shavings and fill a serving bowl.
Top with all the garnishes as in the
photograph and serve with whipped
cream, berries and chocolate sauce on
the side.
B E V E R A G E PA I R I N G Buckwheat Tea
Chef Massimiliano Ziano’s elegant presentation of Bibimbap Collection with Steamed Rice is a visual and gastronomic work of art
(top). An artful presentation awakens the senses, tantalizes the palate and creates an expectation of delight (bottom).
BIBIMBAP COLLECTION
WITH STEAMED RICE,
S E A S O N A L V E G E TA B L E S ,
ROASTED BEEF AND
KOREAN CHILI SAUCE
serves 4
INGREDIENTS
21 oz (600 g) hot steamed rice //
1 tsp (5 ml) sesame oil //
For Toppings
2 oz (60 g) bean sprouts //
2 oz (60 g) carrots, julienne, blanched //
3 oz (85 g) bamboo shoots, canned //
2 oz (60 g) sliced squash, blanched //
2 oz (60 g) shimeji mushrooms, sautéed //
1.4 oz (40 g) bracken, fried (optional) //
2 oz (60 g) wild vegetables (or any
green vegetables of your choice) //
Garnish
5.6 oz (160 g) seared beef sirloin, thinly
sliced //
20 gingko nuts, steamed //
4 jujube (dried Chinese date) //
12 quail eggs, poached (optional) //
1 red radish, sliced //
8 Tbsp (120 g) Korean chili paste sauce //
pine nuts, chopped //
METHOD
1 } Brush sesame oil on a hot stone plate
or a regular ceramic plate.
Instead of serving the Bibimbap as usual,
(putting rice and all the ingredients in a
wide bowl and mixing them all together),
Park Hyatt Seoul’s “Bibimbap Collection”
displays the ingredients on an elegant
plate in an artistic arrangement that
resembles a beautiful Korean painting.
Deliciously cooked rice is heaped in the
center of the plate with ten different
ingredients on top, including bracken,
deodeok, Pimpinella brachycarpa,
mushrooms, bamboo shoots, zucchini
and more. The rice is then surrounded by
other ingredients such as oxtail terrine,
pine nuts, ginkgo nuts, jujubes and
various fresh vegetables. The remaining
space is beautifully adorned with red
pepper paste sauce, as if painted with a
brush. The ingredients can be mixed all
together or enjoyed bite by bite.
2 } Place steamed rice in the center and
top with all the ingredients kept room
temperature.
3 } Garnish with remaining products and
serve with Korean chili paste sauce.
B E V E R A G E PA I R I N G Ginseng Makgeolli
Beloved by many people around the world for its unique taste, texture and essential nutrients, the traditional Korean beverage
Makgeolli is made by fermenting boiled rice, wheat and water and is served in a large bowl from which individual cups are filled
using a ladle. Park Hyatt Seoul’s Makgeolli is brewed from 100% pure Korean domestic rice and has a delicate ginseng flavor.
L O C A L F L AV O R
TEA STORY
Set within the beautiful Tea Museum
in the lively café district of Samcheong,
Tea Story offers a range of organic teas
and coffees brewed to perfection. The
teahouse celebrates the ancient art of
making and drinking tea and offers a
charming terrace where you enjoy the
sun while sipping your favorite tea.
Samcheong-dong 62-16
THE SECRET GARDEN
Escape the city and step inside the Secret
Garden, a café that offers not only a serene
garden ambience, but will also arrange
plants and flowers to take home. So sit and
relax among the greenery with a cup of
coffee and cake, or take your coffee and a
bouquet of flowers to go.
Yeoksam-dong 636-22
LUNA
Experience modern Korean dining in
a very classic and casual restaurant.
Luna serves traditional Korean dishes
with a good selection of wines. Ask the
friendly servers to recommend a wine to
complement your choices.
Nonhyun-dong 9-19
DDUKBAEKIJIB
Specializing in authentic Korean soups
and stews, Ddukbaekijib is a favorite with
locals. Although the restaurant is small
(only 20 seats), you will find here the best
of our traditional Korean miso soup, soft
tofu soup and Kimchi soup.
Gwancheol-dong 5-1
GGAKDDUKGOKI
Located in the middle of the busy business district of the Gangnam area, Songgwangjungga offers the hot pot flavors of
Korean beef soup. Whether you arrive on
a weekday or weekend, this restaurant is
usually busy, so be prepared to wait a bit.
Samsung-dong 153-6
H WA
This hidden restaurant is set on a back
street in Samchung-dong, a neighborhood where many of the city’s art galleries,
shops and hanok, traditional style houses,
are located. Walk up the hill and find
the name “Hwa” written in red. This is a
very special area where you can enjoy an
excellent Korean a la carte menu after a
pleasant walk.
Sokyeo-dong 112
SHOPPING
Visit this hidden shopping area on the
back street of the Gyeongbokgong
Palace. You can find small boutiques
around the corner and cozy cafés when
you wish to take a rest.
Sokyeok-dong 144-2
c u l i na ry i n s p i rat i o n s
t r av e l & f o o d
Seafood on ice (top left). Steak Tartare with baguette and Dijon mustard
(top right). Cornerstone Caesar Salad with Jeju pork belly and poached
egg (far left). Mediterranean Seafood Soup (center).Yellowtail with
quail egg, Kyoto pickles, sushi rice (bottom left). Ruinart Rose premium
champagne (right). Grilled meat and seafood platter (far right).