CJ CheilJedang Leads Global Promotion of K-Seafood

[Financial News] CJ CheilJedang is taking Korean seafood to global markets through Cuisine.K, a platform for discovering and nurturing Korean cuisine talent.
According to CJ CheilJedang on the 14th, the company will jointly host K-Seafood cooking classes with the Korea Fisheries Association in the United Kingdom, Vietnam, and the United States starting in October.
The cooking classes will begin in London, the United Kingdom, on October 8, followed by Hanoi, Vietnam, on October 22 and Seattle, the United States, on November 6. Separate classes will be offered for students at local culinary schools and for general consumers in each country.
The program stands out for broadening the K-Food culinary experience by showcasing Korean seafood products with strong competitiveness in global markets, including seaweed, oysters, abalone, and pollock roe.
In the United Kingdom, Chef Kang Leo, known as a judge on MasterChef Korea, will lead the cooking class. He will present creative dishes that combine K-Seafood with local food culture, including "flounder ceviche" and "crispy seaweed canapés."
In Vietnam, Chef Lee Chan-yang, who drew attention as the "eccentric genius" on Culinary Class Wars 2, will serve as an instructor. He will introduce modern reinterpretations of Korean seafood, such as "fried abalone seaweed rolls" and "grilled abalone with seaweed sauce."
In the United States, Chef Lee Yeon-joo, who became known as the "Jang Geum of New York" through Culinary Class Wars Season 1, will also take part. The chef plans to showcase the rich flavors and value of K-Seafood through dishes reflecting her distinctive Korean cuisine DNA, including "soy sauce oyster hot-pot rice" and "seaweed jeon."
Cooking competitions featuring Korean cuisine will also be held in Vietnam and the United States to discover the next generation of K-Food talent.
A CJ CheilJedang official said, "Through Cuisine.K, we will continue not only to discover and nurture promising Korean cuisine talent, but also to expand opportunities for consumers around the world to directly experience and enjoy K-Food culture."


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