‘Dogaedagokmukgoe Jo Jeongnam Representative’ Selected as Master Craftsman
Eight Local Restaurants Newly Selected as ‘Hansik Daega’
On the 30th, Gumi City announced that Jo Jeong-nam, the representative of 'Dogae Dagok Mukgoeul,' was selected as a Korean Cuisine Master at the '2023 Korea Korean Cuisine Grandmaster and Korean Cuisine Master Discovery and Selection Forum Seminar' hosted by the Korea Korean Cuisine Forum.
Jo Jeong-nam, CEO of 'Dogaedagokmuk Village,' selected as a Korean Cuisine Master. (7th from the left)
The Korea Korean Cuisine Forum was launched in 2006 with the goal of globalizing Korean cuisine and establishing Korean Cuisine Day, contributing to the inheritance and development of Korean food culture as well as food research and development.
The Korean Cuisine Grandmaster title is awarded after a rigorous selection process including cooking methods, recipes, and on-site inspections among applicants in various fields such as traditional food, Korean cooking, medicinal food, noble family food, royal court cuisine, and modern cuisine. Among them, the Korean Cuisine Master is selected as a chef representing customer preference, taste, and authenticity from 600 Korean Cuisine Grandmasters nationwide.
There are 27 Korean Cuisine Masters nationwide, and Jo Jeong-nam, the representative of Dogae Dagok Mukgoeul in Gumi, is the only one from the Gyeongbuk region to be selected as a Korean Cuisine Master in the traditional food category.
Additionally, the newly selected Korean Cuisine Grandmasters include ▲ in the Korean cooking field: Oseobang Galbi (Kim Mi-young), Geumosan Geumori (Kim Hyun-jung), 28 Cheongchun Charcoal-grilled Chicken (Shim Chang-sik); ▲ in the modern food field: Gamnamujip (Son Young-man), Appa-ui Cheongchun (Han Jun-su), Handemanday (Jung Hae-won); ▲ in the traditional food (rice cake) field: Danbi Flower Rice Cake (Lee Gyo-sook); ▲ and in the local food field: Geumosan Gohyangchon Restaurant (Shin Mi-ae).
Lee Myung-hee, Director of the Food Hygiene Division, said, “Although Gumi and Seonsan have historically produced many talented individuals, it is regrettable that noble family food has not been preserved and is disappearing. We will put greater interest into popularizing and discovering Korean cuisine and strive to provide multifaceted support.”
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