"World Gastronomy Trend Will Shift from Japanese to Korean Cuisine" [fn This Person]

"I want to achieve the globalization of Korean cuisine as a gourmet brand. Just as France, Japan, and Peru have led the global culinary scene in the past, Korean cuisine, along with local food and traditional liquor, can also become a new global trend."

Lee Kyumin, Director of the Korean Food Promotion Institute (photo), said on the 29th at the Korean Food Promotion Institute in Jongno-gu, Seoul, "When it comes to 'gourmet,' it narrowly means 'food made deliciously with precious ingredients,' but it doesn't necessarily have to be expensive or fine dining," adding, "Gourmet is a culture that recognizes and respects the value of small foods, whether it's kimbap or tteokbokki."

Director Lee studied economics at Korea University and obtained a Ph.D. in business administration from Virginia Tech. He started his career at Korean Air and served as a director in the Restaurant Industry Promotion Division of the Ministry of Agriculture, Food and Rural Affairs. He is currently serving as the Vice President of the Korean Food Critics Association, President of the Hotel and Restaurant Management Division of the Korean Tourism Association, and President of the Korean Food Industry Policy Association, while working as a professor at Kyung Hee University's College of Hotel and Tourism. His career from 1995 to the present can be summarized as a line connecting the three vertices of 'travel,' 'hotel,' and 'gourmet.' Director Lee was appointed as the 7th director of the Korean Food Promotion Institute in November last year.

With the black-and-white chef craze, the global restaurant (gourmet) industry, including Korea, has met an opportunity for growth. In particular, Michelin 3-star means 'a restaurant with excellent cuisine worth traveling for.' In Korea, Chef An Seongjae's 'Mosu' received Michelin 3-stars, and this year, Chef Kang Mingoo's 'Mingles' received 3-stars. Michelin 3-star is not just about one delicious restaurant but a factor that determines whether global tourists will consider visiting Korea when booking flight tickets.

Director Lee said, "The Korean Food Promotion Institute is also implementing the 'Overseas Excellent Korean Restaurant Designation System,' which is the Korean version of Michelin," adding, "We have designated 16 places worldwide, including Paris (7 places), Tokyo (2 places), and London (1 place), to discover and promote excellent overseas Korean restaurants."

Thanks to the Korean Wave, global interest in Korean cuisine is higher than ever. Director Lee said, "In the 1980s, Spanish cuisine led the world of gourmet, followed by the popularity of French and Nordic countries' cuisine," adding, "Peru, which has been influenced by Japanese, Indian, and Spanish cuisine, also led the world of gourmet."

Now it's Korean cuisine's turn. Director Lee said, "In the 'World's 50 Best Restaurants,' known as the 'Oscars for chefs,' Chef Park Jung Hyun's 'Atomix' in New York ranked 6th globally and 1st in North America," adding, "CEOs of global companies line up to make reservations, and when they get a reservation, they book a flight ticket."

He emphasized that for the continuous development of Korean cuisine, nurturing talent and the creative challenges of new chefs are necessary. He also emphasized the preservation of local food that embodies our tradition and traditional liquor. He stated that pairing traditional liquor with Korean cuisine can continue a new gourmet trend.

The Korean Food Promotion Institute space also operates various programs for the general public. Director Lee said, "In the Korean Culture Space 'Eum,' we are conducting traditional liquor exhibitions and Korean food experiences for both locals and foreigners," adding, "In the Korean Gallery, we are also holding various exhibitions such as 'Korean Jang Making Culture,' which is registered with UNESCO, so it would be nice to visit for a weekend date or family outing."



hwlee@fnnews.com Lee Hwanju Reporter