Eight Star Chefs From France Visit Korea to Study Jang and Kimchi, From Temple Cuisine to Head-Family Tables

Overseas chefs keep coming to Korea to learn its fermented foods. According to Newspim, the Korea Agro-Fisheries and Food Trade Corporation (aT) invited eight chefs from Paris, including those from Michelin-listed restaurants, to experience Korean ingredients and traditional food culture from August 3 to 13. The chefs studied temple cuisine at Baegyangsa Temple in Jangseong, South Jeolla Province (August 3-6), then moved to Andong in North Gyeongsang Province to learn head-family (jongga) cuisine and regional food culture (August 8-10).

They plan to present special menus at their Paris restaurants using jang (fermented sauces), kimchi and Korean rice, testing K-food's potential in the premium dining market. The same path is open to travelers: you can experience temple cuisine through templestay programs at Baegyangsa and other temples nationwide, and head-family food culture in Andong. The source of the flavors the world's kitchens are watching can be tasted on site during a trip to Korea.