Uljin-gun Signs MOU with The Born Korea to Revitalize Local Economy
County Governor Son Byeong-bok and CEO Baek Jong-won Discuss Food Development and Consulting Cooperation
Uljin-gun, Gyeongbuk, signed a Memorandum of Understanding (MOU) for mutual development to revitalize the local economy with 'The Born Korea' (CEO Baek Jong-won) at The Born Food Service Industry Development Institute located in Yesan-gun, Chungnam, on the 26th.
Recently, The Born Korea, led by CEO Baek Jong-won, has been drawing attention as a successful model for local economic revitalization by transforming the traditional market in the declining Yesan-gun into the most popular market nationwide through a local revitalization project.
During the promotion of the ‘Uljin-gun Rural New Vitality Plus Project,’ Uljin-gun built mutual trust through collaboration with The Born Food Service Industry Development Institute, which laid the foundation for signing the agreement for mutual development.
The MOU for mutual development includes ▲ menu development using local agricultural products, cooperation in food service consulting and education ▲ collaboration in promotion (broadcasting, YouTube, etc.), marketing, and product development linking food and tourism such as festivals ▲ cooperation to revitalize the region through developing food offerings within local tourist resources like Wangpicheon Park ▲ continuous discussion and mutual cooperation efforts on common interests.
Through this MOU, the county aims to accelerate the promotion of the era of ten million tourists, a key project of the 8th local government administration, by discovering differentiated food and tourism resources unique to Uljin.
County Governor Son Byeong-bok stated, “I hope that the know-how of CEO Baek Jong-won and The Born Korea, who create new culture beyond simple food, will greatly benefit Uljin-gun,” and added, “By combining Uljin’s abundant specialties and human resources with The Born Korea’s capabilities, we will do our best to promote Uljin nationwide as a tourist city through revitalizing traditional markets, local dining culture, and developing food for representative local festivals.”
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