Korean Air hones ‘hansik’ menus

A Korean Air flight attendant shows new “hansik” rice in-flight meals during a demonstration at the Hyatt Regency Incheon, Wednesday. The carrier has developed the dish and traditional cold kimchi noodles. / Korea Times

More traditional Korean dishes will be available on Korean Air flights, with the launch of the carrier’s new “hansik” menus.

The airline presented “dongchimi noodle” (cold noodles served with radish kimchi) and “yeongyangbap” (rice and various cereals steamed in hollowed out autumn squash), Wednesday.

The new menus will be offered to passengers in first and prestige classes on long-range flights to America or Europe starting next month.

“The dongchimi noodle and the rice dishes are easy to digest, and good for passengers who need to fly for long durations. They will also help Korean cuisine become more widely known to the world,” Heather Cho, the carrier’s senior vice president, said while demonstrating the menus during a media briefing at the Hyatt Regency Incheon hotel.

She said Korean Air has developed the noodle menu after three months of study to create the regular taste of the kimchi. The rice dish is comprised of rice, brown rice, jujube, chestnut and gingko nut in the pumpkin, served with non-spicy white kimchi.

Both of the menus are offered along with Korean barbecued beef, “galbi.”

Korean Air will also serve Californian wine Ghost Block Single Vineyard, which it has offered to first class passengers on flights to New York, Los Angeles and Washington since September, on flights to all cities in the United States starting next June. <The Korea Times/Kim Rahn>

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