CJ CheilJedang (097950.KS) is stepping up efforts to promote Korean food overseas with dishes built around Korean seafood such as laver, oysters and abalone. The company will hold cooking classes for local culinary school students and general consumers in the United Kingdom, Vietnam and the United States, showcasing menus that blend Korean seafood with local food cultures.
CJ CheilJedang said on the 14th that it will host the K-Seafood Cooking Class with the Korea Fisheries Association through Cuisine K, its platform for discovering and nurturing Korean cuisine talent. The events will begin in London on Oct. 8, followed by Hanoi on Oct. 22 and Seattle on Nov. 6. The classes will feature dishes combining Korean seafood, including laver, oysters, abalone and pollock roe, with local food cultures.
Chefs who work locally or are known through television will serve as instructors in each country. In the United Kingdom, chef Kang Leo will present flounder ceviche and crispy laver canapés. Kang will also take part as a mentor in the Korean Fine Dining Week that culinary students at Capital City College in London run each year.
In Vietnam, chef Lee Chan-yang, who appeared on Netflix's "Culinary Class Wars 2," will introduce deep-fried abalone laver rolls and grilled abalone with laver sauce. Lee will also lead a cooking class on Vietnamese-style fresh rolls using abalone and laver at the Doldam-gil Festival hosted by the Korean Embassy in Vietnam. In the United States, chef Lee Yeon-joo, who appeared on "Culinary Class Wars 1," will present soy-marinated oyster rice cooked in a pot and laver pancakes.
The company is also working to discover local Korean cuisine talent. Cooking competitions themed on K-seafood and K-sauces will be held at Thang Long University in Vietnam and South Seattle College in the United States, with Lee Chan-yang and Lee Yeon-joo serving as judges, respectively.
"We plan to continue expanding opportunities for overseas consumers to experience Korean food culture firsthand," an official at CJ CheilJedang said.
