CJ CheilJedang to Host 'K-Seafood' Cooking Classes in the US, Vietnam, and UK

Famous chefs such as Kang Leo, Lee Chanyang, and Lee Yeonju join as instructors
Featuring key Korean seafood ingredients like seaweed, abalone, and oysters

CJ CheilJedang, through its Korean cuisine talent discovery and development platform "Cuisine.K," is partnering with the Korea Fisheries Association to bring the appeal of K-Seafood to global consumers.

CJ CheilJedang announced on September 14 that starting next month it will host "K-Seafood Cooking Classes" in the United Kingdom, Vietnam, and the United States. The company has joined forces with the Korea Fisheries Association to showcase the excellence and versatility of Korean seafood and to explore new possibilities for K-Seafood that suit local food cultures.

The cooking classes will take place in London, United Kingdom on October 8, in Hanoi, Vietnam on October 22, and in Seattle, United States on November 6. Separate classes will be offered for students at local culinary schools as well as for general consumers in each country.

This program is distinguished by its focus on key Korean seafood products with proven competitiveness in global markets, such as dried seaweed, oysters, abalone, and pollock roe, thereby expanding the range of K-Food gourmet experiences. Recently acclaimed chefs will personally lead the classes, sharing the sophisticated culinary philosophy of fine Korean cuisine using domestic seafood with next-generation global chefs and consumers.

In the United Kingdom, Chef Kang Leo, known as a judge on "MasterChef Korea," will lead the class, introducing creative menus that fuse K-Seafood and local culinary traditions, such as "Flatfish Ceviche" and "Crispy Seaweed Canape." Chef Kang will also mentor students from the Capital City College (CCC) culinary program in their annual "Korean Fine Dining Week," supporting their popup preparations and K-Seafood menu development in various ways.

In Vietnam, Chef Lee Chanyang, spotlighted as the "rebel genius" on "Black and White Chef 2," will serve as instructor, presenting modern reinterpretations of Korean seafood, such as "Fried Abalone and Seaweed Rolls" and "Grilled Abalone with Seaweed Sauce." Notably, at the "Stone Wall Road Festival" hosted each year by the Embassy of Korea in Vietnam, which attracts about 50,000 visitors, Chef Lee will lead a large-scale cooking class themed on "Abalone and Seaweed Noodle Vietnamese Wrap," bringing K-Seafood even closer to local consumers.

Finally, in the United States, Chef Lee Yeonju, known as the "New York Janggeum" from "Black and White Chef 1," will participate. Chef Lee will showcase menus embodying her unique Korean cuisine DNA, including "Soy Sauce Oyster Rice Pot" and "Seaweed Pancake," highlighting the rich flavors and value of K-Seafood.

In addition, CJ CheilJedang will hold Korean culinary competitions in both Vietnam and the United States to discover the next generation of K-Food talent. The competitions are designed to help promising young local chefs deepen their understanding of Korean ingredients, strengthen their Korean culinary skills, and grow into the K-Food ambassadors of the future. 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, where Chef Lee Chanyang and Chef Lee Yeonju will respectively serve as judges.

This content was produced with the assistance of AI translation services.