Star Chef Collaboration Showcases Traditional Korean Cuisine
Supporting Korean Cuisine Chefs and Nurturing Talent through CuisineK
"Fully Committed to Establishing a 'Forward Base' for Spreading Korean Cuisine"
CJ CheilJedang is actively leading the spread of Korean cuisine culture through its Korean chef development project, ‘Cuisine. K’.
On the 27th, CJ CheilJedang announced that it recently held a ‘popup dinner’ in collaboration with Cuisine. K and Korea’s representative star chefs at the Korean fine dining restaurant ‘NARO’ in New York. This event was planned with the purpose of promoting the dignity of traditional Korean cuisine by inviting local New York media and opinion leaders in the U.S. foodservice industry.
On the 22nd, chefs Yoonsoo Park (NARO), Kyungrok Baek (Cuisine. K), Jooeun Park (Jooeun), Seunghyun Lee (Cuisine. K), and Junghyun Park (NARO) gathered at the 'NARO' restaurant in New York, USA (from left to right in the photo). Photo by [Photographer's Name]
At the popup dinner, Chef Jung Hyun Park, who operates ‘Naro’ and Michelin 2-star ‘Atomix,’ Chef Joo Eun Park of ‘Joo Eun,’ and two young chefs from Cuisine. K provided a special gourmet experience. CJ CheilJedang introduced the globalization journey of K-food, pioneered overseas markets with its Bibigo brand, and highlighted the global value of Korean cuisine.
The two star chefs presented Korean cuisine courses incorporating their own know-how. They utilized unique Korean ingredients such as deodeok (Codonopsis lanceolata), pine nuts, doenjang (fermented soybean paste), chamnamul (Korean wild chervil), and naengi (shepherd’s purse). Notably, dishes such as tarakjuk (fermented rice porridge), gim-gul naengchae (cold seaweed salad), and marinated sirloin grilled ssambap (rice wrapped in leafy vegetables) were showcased. Desserts like Gaeseong yakgwa (traditional honey cookie), clam songpyeon (half-moon rice cake), and red bean macarons shaped like bungeoppang (fish-shaped pastry) also attracted great attention. A local foodservice industry official who attended the event said, “The food was fantastic, especially the marinated sirloin grilled ssambap and the side dish plate, which were impressive menus that allowed us to experience Korean food culture,” adding, “It was beneficial to learn more about Korean culture and food through such events.”
Seasoned sirloin steak (from the left), appetizer with kimchi, cucumber, and sesame sauce, soybean paste bibim noodles
Industry insiders evaluate that CJ CheilJedang’s sponsorship of this event has become an opportunity to further accelerate the overseas spread of Korean gourmet culture and provided valuable experiences for the young chefs belonging to Cuisine. K to build their global capabilities.
A young chef participating as a crew member in this event said, “It was a great opportunity to gain skills and experience alongside master chefs leading foodservice trends,” and added, “I will continue to contribute to the gourmetization and global expansion of K-food with a sense of mission as an ambassador of Korean cuisine.”
In addition, through the Cuisine. K project, various opportunities are being prepared to grow the value and scale of Korean cuisine worldwide. Last November, at a Korean popup restaurant hosted by a Michelin chef in Vienna, Austria, CJ CheilJedang provided its fermented sauces such as doenjang, ssamjang, gochujang (red chili paste), and maesil-cheong (plum syrup), actively supporting the chefs who serve as the ‘forward base’ for spreading Korean cuisine.
So-yeon Park, head of Cuisine. K at CJ CheilJedang, said, “We hope that this New York popup event will serve as a turning point for Korean fine dining to become a core axis of the global gourmet trend,” and added, “We will continue to spare no support so that capable chefs can lead gourmet trends on the global stage and complete the globalization of Korean cuisine.”
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