Paju-si Completes Culinary Skills Training for Jangdan Sambaek Dishes

Paju City, Gyeonggi Province (Mayor Kim Kyung-il) announced on the 3rd that it has successfully completed the operation of the exhibition hall for the winning entries and the cooking technique training for the award-winning dishes of the "15th Jangdan Sambek National Cooking Contest" (hereinafter referred to as the Contest), which was organized to widely promote local agricultural specialties known as Jangdan Sambek.

Paju City is operating an exhibition hall for the winning entries and conducting cooking technique training for the award-winning dishes of the "15th Jangdan Sambek National Cooking Contest," organized to widely promote local agricultural specialties Jangdan Sambek. Photo by Paju City

The "Paju Jangdan Sambek National Cooking Contest" was established to develop diverse and distinctive local dishes using Paju Jangdan soybeans, Paju Gaeseong ginseng, and Hansuwi Paju rice?collectively called "Jangdan Sambek (長湍三白)"?as main ingredients, aiming to widely promote Paju’s specialty products.

During the Paju Jangdan Soybean Festival from November 22 for three days, the city operated the "15th Paju Jangdan Sambek National Cooking Contest Winning Entries Exhibition Hall," displaying photos and recipes of dishes from 25 teams that advanced to the contest and hosting various participatory events.

At the exhibition hall, the award winners personally demonstrated their dishes, including the Grand Prize-winning "Five-colored Omijungpyeon with Jangdan Sambek Filling" (Paju’s Yang Hee-soon and Han Sun-young), the Bronze Prize-winning "Jangdan Soybean Tofu and Ginseng Jirashi Sushi" (Incheon’s Jang Ok-joo and Kim Chae-won), and the Well-being Maru Award-winning "Jangdan Soybean Gaeseong Ginseng Taco" (Seoul’s Lee Hyun-joon and Lee Hyun-seok). Afterwards, a tasting event was held for 200 visitors to sample the dishes.

Additionally, on the 27th of last month, cooking technique training was conducted at the Paju Jangdan Soybean Well-being Maru for 20 representatives and workers from local food hygiene establishments to facilitate the practical use of two award-winning dishes from this year’s contest ("Gaeseong Ginseng Yeon-gye Choe" and "Jangdan Soybean Gaeseong Ginseng Taco"). Following this, participants enjoyed a tasting event featuring menus such as the Jangdan Specialty Set Meal and Jangdan Soybean Tofu Bossam, which were restructured dishes from the contest, served at "Haesmillae The Table" within the Jangdan Soybean Well-being Maru.

Jang Yeon-hee, Director of the Hygiene Division, stated, "With the active collaboration of the Korea Food Life Development Research Association, the organizer of the 'Paju Jangdan Sambek National Cooking Contest,' and the Paju branch of the Korea Foodservice Industry Association, which has held the contest up to its 15th edition this year, we have discovered local dishes utilizing Jangdan Sambek and contributed to promoting its consumption by applying them to the foodservice industry. We will do our best to widely promote the diversity and excellence of Paju’s food culture and to allow people to enjoy new tastes and styles."