Chef Kim Won-gi, owner-chef of Ong-i, a fine-dining restaurant in Hannam-dong, Seoul, and known for appearing on Netflix’s Culinary Class Wars, explains the luncheon menu ‘Maekgyejuk’ at the 2026 Korean Gastronomy Week, held on the 16th at the InterContinental Hanoi Landmark72 in Hanoi, Vietnam. Photo: Embassy of the Republic of Korea in Vietnam [Hanoi, Vietnam — Correspondent Kim Jun-seok]
“When drinking water, remember its source. Just as we remember where the water comes from each time we drink, I hope this gathering will be a cherished occasion for Korea and Vietnam to connect deeply from the heart. Now, shall we all shout together? Mot (one), hai (two), ba (three), yo (let’s drink)! Cheers!”On the 16th, Lee Woong-ho, a director at Omnara, the world’s first omija winery, took the stage as a presenter at the fourth annual Korean Gastronomy Week, held at the InterContinental Hanoi Landmark72 in central Hanoi, Vietnam’s capital. After speaking about Korean traditional liquor, he proposed the toast above. The 2026 Korean Gastronomy Week opened with a ceremony that day and will run for ten days through the 25th, with various accompanying events to engage local food lovers and keep the excitement going.
The opening ceremony, hosted by the Embassy of the Republic of Korea in Vietnam and the Ministry of Agriculture, Food and Rural Affairs, drew around 100 attendees, including Ambassador Lee Mi-yeon; Ta Thi Yen and Tran Thi Hong An, vice chairs of the Vietnam-Korea Parliamentary Friendship Association; officials from key Vietnamese ministries; diplomats from various countries; and local figures from business and culture, adding to the enthusiasm for Korean cuisine.
In her opening remarks, Ambassador Lee Mi-yeon said, “Today’s gathering is more than simply showcasing Korean food; it is a cherished opportunity for Korea and Vietnam, which have respected each other throughout their long histories, to share their cultures and heartfelt sentiments.” She added, “I hope the friendship between our two countries will grow even stronger through gastronomy.”
The luncheon course prepared by Chef Kim Won-gi followed. He is the owner-chef of Ong-i, a fine-dining restaurant in Hannam-dong, Seoul, and is known for appearing on Netflix’s Culinary Class Wars.
Lee Woong-ho, a director at Omnara, the world’s first omija winery, explains Korean traditional liquor at the 2026 Korean Gastronomy Week, held on the 16th at the InterContinental Hanoi Landmark72 in Hanoi, Vietnam. Photo provided by the Embassy of the Republic of Korea in Vietnam Chef Kim drew attention by reinterpreting Korea’s distinctive tradition of nourishing foods as a Western-style course. The meal began with ‘Wando abalone with a tangy dressing,’ which carried the refinement of royal cuisine. When ‘beef shank, beef tendon and radish soup (Somugwan signature),’ simmered with care for hours until exceptionally tender, was served, exclamations rang out from tables throughout the room. This was followed by ‘Samgye Maekgyejuk,’ combining the appeal of samgyetang, tarakjuk and risotto, and a main course highlighting the rich flavor of Hanwoo and showcasing the essence of Korean ingredients.
The meal was capped with an assortment of five-color rainbow rice cakes and cheese and coffee seolgi rice cakes, crafted from natural colors by master Korean cuisine artisan Kim Ok-hee, offering a perfect harmony of tradition and modernity.
Master Korean cuisine artisan Kim Ok-hee explains the five-color rainbow rice cakes and assorted cheese and coffee seolgi rice cakes she crafted using natural colors at the 2026 Korean Gastronomy Week, held on the 16th at the InterContinental Hanoi Landmark72 in Hanoi, Vietnam. Photo: Embassy of the Republic of Korea in Vietnam [email protected] Kim Jun-seok Reporter
