U.S. Restaurant Industry Introduces Korean Traditional Liquor to 3,000 People

[Financial News] The Ministry of Agriculture, Food and Rural Affairs and Korea Agro-Fisheries & Food Trade Corporation (aT) announced on the 5th that they participated in the '43rd RAMMY Awards' held in Washington DC, USA on the 3rd to promote K-Food ingredients to restaurant industry officials.
 The RAMMY Awards, held since 1982, is a representative dining awards ceremony in the Washington DC area. It is a prestigious event attended by over 3,000 restaurant industry workers every year. Winners are selected in more than 20 categories including 'Chef of the Year', 'Restaurant of the Year', and 'Rookie Chef of the Year'.
 Last year, the Korean restaurant 'Anju' won the 'Chef of the Year' category, proving the status of Korean cuisine in the United States.
 aT operated a promotional booth in conjunction with the awards ceremony to pioneer mass supply channels in the local dining market for K-Food, focusing on promoting the appeal of popular Korean ingredients and traditional liquor. Various Korean ingredients that can be used in restaurants, such as sauces, kimchi, ramen, and dumplings, were displayed on site, and visitors could choose and take samples of Korean ingredients, receiving great response.
 Additionally, K-Food demonstration and tasting events were held, featuring dishes like braised pork ribs, rice cake skewers, seasoned chicken, tuna vegetable gimbap, and kimchi rice balls made with Korean ingredients. At the same time, in collaboration with the Korean Embassy, cocktails based on Korean traditional liquor such as omija soju cocktail, yuzu makgeolli, and bokbunja cocktail were also presented. 
 aT provided pamphlets containing information on all the Korean ingredients and recipes used in the K-Food presented that day, as well as vendor information, to facilitate follow-up transactions between restaurants and Korean ingredient vendors.
 Jeon Ki-chan, Director of Food Export at aT, said, "This event is significant in that it laid the foundation for promoting K-Food to U.S. restaurant industry officials for mass supply to restaurants," adding, "We will continue to actively explore the U.S. dining and catering market (HoReCa) demand to expand K-Food exports."


junjun@fnnews.com Choi Yong-jun Reporter