전주대학교

Department of Korean Culinary arts Exhibition, ‘Showing New Korean Food Menu’

Department of Korean Culinary arts in Jeonju University (Director Kyung-hee Cha) held the 17th graduation exhibition ‘Han’ at Harim Mission Hall in Star Center from 7th to 8th.

The graduation exhibition ‘Han’ describes the four seasons of Korea as a dish and shows an ever-developing graduate like the changing four season.

The exhibition, started with a cutting ceremony, shows about 100 Korean-style cooked food and about 30 prototypes. Creative foods of the new recipes, such as tri-colored pomegranate soup using tofu tiramisu and mugwort, tofu soup, and pumpkin oongsim, are on display.

In particular, Donghyun Kim (25) receives the grand prize, made a “Golden Hour”. He cooks turbot omija cold raw fish soup, Ssanghwa boiled pork slices, and tarte using a restorative herb medicine with an inspiration from traditional medicine in HeoJun’s Dongui Bogam. For modern people who can not care about their health with their busy lives and work, “Golden time saving people” allows one to heal one’s body and mind with a quick delicious meal, like the golden hour.

Donghyun Kim in the department of Korean culinary arts said “I made the food thinking for professor Lee Kukjong who devotes himself to his body and works for emergency relief. Just like professor Lee Kukjong, I want to be a Korean food chef who can heal people’s body and mind through cooking.”

Menu developed using salad dressing, infant and baby food, Korean food desserts, and meat made of soy were also introduced. The students developed a variety of food that fit consumer’s tastes and market trends, such as Kimchi Gyuasang and tofu cream bakre, after courses in market research, idea development, concept development, product development, and packaging.

The food on display on this day will be developed as agricultural, fisheries, and local specialities and will be presented to the public.

Meanwhile, the department of Korean culinary arts in Jeonju University is cultivating practical skills through various domestic and foreign internships, and is also selected as the Korean food cooking specialization college by the Ministry of Agriculture, Food, and Rural Affairs. In particular, about 100 graduates, including chefs from overseas missions and chefs in hotels in other countries, are working into 24 countries, including the United States, China, and Japan.