Michelin-Starred French Chef Turns to Traditional Korean Fermentation at Giwagang
Creatrip Team
3 months ago
Chef Kang Min-chul, who trained in top French kitchens and earned a Michelin star for his French restaurant, now leads Giwagang, a Korean fine-dining restaurant that elevates familiar dishes like ganjang-gejang (soy-marinated crab), dongchimi (radish water kimchi), and pyeonyuk (poached sliced meat). Combining his French technique with Korean tradition, Kang ages his own jang (fermented pastes/sauces) after apprenticing with a master in Damyang and emphasizes constant attention and care in fermentation. His inventive touches—black truffle with ganjang-gejang, dongchimi paired with caviar and raw shrimp, and a newly introduced chicken pyeonyuk—reflect spontaneous creativity and respect for ingredients. Kang credits mentors like Pierre Gagnaire for lessons in ingredient respect and team care, and aims to capture the “hand taste” (sonmat) of home cooking through continuous tasting and refinement. Giwagang has already been named a top new restaurant by La Liste, and Kang continues to blend tradition and innovation, insisting that genuine attention and love are what make dishes memorable.
