Posted February. 08, 2002 09:36,
"I set the New Year`s Day by lunar calendar as `a third special holiday` for my family. As we hear that Korean eat a meat dish, I will cook steamed Korean kalbee (ribs) with large sized `Sydney Kalbee` seasoned sweetly."
A Polish Slavic Golasevski (36) Chief Chef of confectionary at the Renaissance Seoul Hotel cooked steamed kalbee with Sydney ribs in his house in Yeoksam-dong with his wife Anna Golasevski (34) and daughter Agatha (12, U.S. International Christian School 6th grade) in anticipation of the New Year`s Day. It was a rehearsal for showing off his cooking ability on New Year`s Day.
"There are no significant holidays in Poland except Christmas and Easter. But as a reminder of being in my `home town` I decided to spend New Year`s Day cooking and eating dishes as Koreans do." said Golasevski. He has been in Korea for 2 years. Poland has a `Fat Thursday` on the third Thursday in February, when they eat plenty. "Every family cooks food with meat and plenty of doughnuts on that day. Hence, New Year`s Day celebration is not so unfamiliar for me." added he.
Polish cuisine is similar to a fusion of German style and Russian style cuisines. Golasevski says, "Poland is advanced in pork cuisine, but it is hard to find beef dishes except a variety of soups."
He had many opportunities to get a taste of beef in foreign countries as he worked for many hotels in European countries as the chief chef. He says that Japanese `Kobe beef` was the most delicious among the kinds of beef he had tasted. The taste melting in the mouth was excellent. Korean beef tastes juicy and fresh as it is processed quickly in the country, and the taste of American beef is as various as its kinds.
Recently, Golasevski became fascinated with the taste of `Sydney Kalbee`. He explained the reason saying, "It has good texture as the meat is plump. It looks like chopped steak." His daughter Agatha says that "the taste of Sydney kalbee is like that of Gulasz (a Polish beef stew). Golasevski explains that the sauce sweetened with ground pear and sugar makes it agreeable for children."
`Sydney Kalbee` that Golasevski chose for steamed Korean Kalbee are parts of ribs with much meat, which Meat & Livestock Australia (MLA) developed, aiming at Asian markets and released in Korea for the first time in the world. A wholesale market E-mart sold around 30 ton of Sydney kalbee for 10 days from January 10th, whose market share was the highest (12 percent) among 20 imported beefs.
He let in on a secret by saying that he makes the kalbee taste fresh with a little herb for steamed Korean galbee also used for `pierogi` Polish dumpling with pork.