I had the opportunity to fly to Korea to sample the traditional dishes that Korean Air offers inflight. The airline commenced operations in 1969 and today operates to over 135 destinations worldwide. On the island of Jeju in Korea, they own and operate a farm that produces products used in first and business class.
Korean Air catering produces up to 65,000 meals per day in Seoul, Jedong Ranch the airlines’ farm on Jeju Island is 4.5 times wider than Central Park in New York, and the produce is certified organic.
In 1995 the farm successfully produced paprika for the first time in Korea in a unique greenhouse, the paprika is supplied to department stores across Korean and to Korean Air catering.
There are over 2400 cattle and approximately 6000 chickens that live on the farm.
My flights included a mixture of short-haul, medium-haul and long haul flights.
Kuala Lumper to Seoul
The flight departed after midnight and the first service was a supper service of lemongrass flavoured seafood satay served with sweet chilli sauce. The inflight service was quick and the cabin lights were turned off allowing people to sleep.
Breakfast offered two choices a Korean style rice porridge with side dishes or a Spanish omelette served with vegetable ratatouille, grilled chicken sausage and vegetables.
I opted for the Western option, which presented well and was served with some jam and a croissant. I thoroughly enjoyed it and I asked the crew if it was possible to take a look at the Korean option, and they happily obliged.
Seoul to Frankfurt
The first service offered an appetiser of marinated shrimp and yam with balsamic dressing, with choices of Korean Bibimbap, Korean style Bulgogi, Grilled Beef Tenderloin or Sauteed Red Snapper for the mains.
The shrimp and yam starter salad was crisp and delicious.
I opted for the Korean Bibimbap which didn’t disappoint, I added my rice to the bowl, then drizzled the special paste all over my Bibimbap mixing it until I reached the desired consistency and taste.
Dinner options included a starter salad of seasonal greens with orange and Dámbert cheese, main meal options included Chinese style mixed seafood, Roasted Chicken Thigh with Lemon and Bordelaise sauce or the Korean Dongchimi noodle served with side dishes.
I opted for the Dongchimi, it was served ice cold, and was quite refreshing and light. Upon arrival I didn’t feel as heavy as I normally do after eating on an aircraft, I think this was down to my meal choices inflight, the food options made such a difference, and it goes to show that you should try to eat the lighter option inflight.
Although communication was sometimes tricky with the crew, the inflight service provided on the bulk of my flights was good. The crew were not overly friendly, however, they were polite and pleasant to deal with.
Korean Air sponsored my trip to their farm and inflight caterer, however, all views are still my own.