Push the boundaries of Korean cuisine while honoring its traditions, creating meals like Korean-Style Zucchini Namul, Kimchi Tofu Grain Bowl, Korean Pork Bibimbap Bowl, and Gochujang-Style Chicken Lettuce Cups.
The strong Korean belief in eumyangohaeng (yin and yang) is reflected in its food as well, which is nutritionally balanced in terms of colors, textures, and flavors.
Meet Chef Angel Barreto
Chef Angel Barreto is the executive chef and partner of Anju, a contemporary Korean restaurant located in Washington, DC's Dupont Circle neighborhood. Barreto has had a culinary career that spans over a decade, with experience in both French and Korean cuisine. After studying Korean food and history and a trip to Korea (sponsored by the Korean embassy), Barreto helped to design the Anju menu to act as an introduction to the cuisine. In 2019, the restaurant received three stars from The Washington Post, and in 2021, Barreto was named one of Food & Wine’s “Best New Chefs”. One of Chef Barreto's most notable achievements was being named a James Beard Foundation Award semifinalist for "Best Chef: Mid-Atlantic" in both 2018 and 2019. Additionally, he was a finalist for the RAMMY Award for "Rising Culinary Star of the Year" in 2019.
Growing up in a military family, I learned to enjoy regional dishes and flavors, but nothing surpassed my mom’s homemade Korean cuisine. She loved creating meals from her time spent living abroad, and I shared her passion. I can’t wait for kids to learn about a new culture in a fun and delicious way with Global Eats!
Check out these videos featuring Chef Angel!
Rice is central to Korean cooking. In the late Iron Age, rice was so important in the kingdom of Silla, that it was used to pay tributes and taxes.
Koreans eat with metal chopsticks and a spoon. Korea has been using metal chopsticks for more than a thousand years and a spoon for soups and rice.
Explore Korea with games and coloring sheets!