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한식 읽기 좋은 날

한식에 대한 다채로운 이야기를 전하는 온라인 매거진

2020
6

Vol 27. Juksun - Jeolla-do

Now, in Korean Cuisine Culture Center

2020/09/08 17:45:00
|
492

 

 

 

Cooking class for informing premium soy sauce

 

Korean Food Promotion Institute held ‘Cooking class to inform premium sou sauce’ over a total of 4 time in the past May to share the difficulty of restaurant industry due to escalation of COVID-19 and to prepare win-win plans.

Michelin star chef and Premium soy sauce

 

In this cooking class, four Michelin star chefs such as Chef Kang Minku, Chef Yu Hyeonsu, Chef Gwon Woojung, Chef Shin Changho participated. Amid busy schedules, those Chefs shared new Korean food recipes developed by using 2 types each of award-winning products form premium soy sauce awards along and their own know-hows with 128 people of the cooking personnel at the fields hit by COVID-19 and cooking-major students, etc.

Kang Minku @ Mingles :
Boseong Lee Geumsuk traditional soy sauce - Yukhoe(Beef Tartare), Jeju Blue bean sauce Nonghu-Jeju organically grown asparagus and burrata

Yu Hyeonsu @ Dureyu :
Daesup clear Woori bean soy sauce - Ueongdeunggalbigangjeong(Grilled Back Ribs, Sweet Rice Puffs with Burdock Roots), Solmoe traditional soy sauce - Chamoejangkimchi(Korean melon Jangkimchi)

Gwon Woojung @ Gwonsuksu :
Salaeda Korean food soy sauce - Hanusongiyukhoe(Korean Beef, Pine Mushroom, Beef Tartare), Amisan Ssukti soy sauce - Domioimuchim(Sea bream Cucumber Salad)

Shin Changho @ Juock :
Gu Bonil fermented soy sauce - Dodariminariguk(Flounder and Water parsley soup), Healthier Baek Malsun soy sauce - Baek Malsun soy sauce ice cream

 

Overall satisfaction for this cooking class was shown to be very high at 97%, while the intents for re-participation and recommendation were also shown to be high at 99% and 97%, respectively. It is hoped that this opportunity will serve as an occasion to convey vitality to the withdrawn restaurant industry and to share anguishes on the restaurants cultivating immunity.

 

1) ‘Premium soy sauce awards’ is the event supervised by Slow food culture institute and sponsored by aT Korea Agro-Fisheries and Food Trade Corporation, as the food awards connecting good producers and foods to consumers by fairly and strictly screening the good foods.

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