A culinary journey into the roots of Korean ingredients—guided by nature and crafted by chefs.
In Gyeongsangbuk-do, chefs encounter the true flavors of nature through ingredients nurtured by mountains and fields.
This gastronomic journey explores Korea’s native ingredients and their origins.
Visiting a Korean raspberry farm in Pohang, participants harvest the fruit by hand,
experiencing firsthand the care and value that nature provides.
Through a deeper understanding of the ingredients that form the foundation of Korean cuisine,
chefs create innovative dishes that celebrate both tradition and creativity.
Location: Pohang City Forestry Cooperative
Date: May 26, 2025 (Mon)
The Art of Fermentation Honed by Time — Discovering the Taste of Korea in Jeollanam-do
The tradition of jang (fermented sauces) making, a unique aspect of Korea’s fermentation culture, has been inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.
Together with Korea’s Master of Traditional Food, Kisundo (Designation No. 35, expert in jinjang),
we introduce to the world the profound flavors and elegance nurtured in earthenware jars over generations.
International chefs will take part in a hands-on experience of Korea’s jang culture, uncovering the roots and philosophy of Korean cuisine. Through this, they help share the essence of refined, sophisticated hansik with a global audience.
Location: Yangjinjae Jongga & Master Kisundo’s Jang Storage
Date: May 28, 2025 (Wed)
