Wow our chefs went all our today and baked bread and made salad and much more. The best part was the bread pudding.
The project that consumed most of my company’s time for the last month was the Taste of Europe Week. It consisted of online promotions, an opening event, and tastings at selected supermarkets. The main target of this promotion was Korean consumers. On a somewhat limited budget, I feel that we got excellent coverage for this event and we were able to support locals in the community such as restaurants and supermarkets. We were featured in several major news outlets such as Arirang, Yonhap News, Sports Chosun, Acrofan, The Daily Focus, and more. The supermarkets and restaurants received a boost in business and lots of high quality products.
What I was most proud of is the online promotions that we did with the Korean bloggers. I have never worked with such a dedicated group of people that are so passionate about sharing information. They did an incredible job of spreading the word. It ended up spawning new blogs and new reposts. Our clients,’ the European Union, main goal was to promote the awareness of the European Quality labels.
Our guide T was featured in a documentary about food tourism in Korea. I think he did a great job educating and feeding the guests. They ended the tour very happy. You can find out about our company at www.ongofood.com. Come Explore Korean Culture Through Cuisine.
Koreans have a well founded reputation for being able to eat and drink. This tour takes you on a tour focusing on Korea’s famous traditional pubs as well as new trends such as craft beers and cocktails in a bag. This walking tour starts from the hip Anguk Area and we’ll go visit an artisan alcohol maker to try concoctions that he makes from recipes handed down from many generations as well as learn about the process of making alcohol. We’ll then visit a local pub that specialises in Korean bomb shots and sample Craft Beers from local brew masters. Then we’ll get some great street food snacks like fried chicken and spicy rice cake before ending up at a Korean barbecue restaurant to have a satisfying meal to get rid of the munchies.
This year has seen a renaissance of Kimchi stew restaurants as places try to position Kimchi as a high-end ingredient. There are new kimchi stew, kimchi jokbal, kimchi hotdogs and even kimchi shabu shabu restaurants popping up all over. These places are charging 8-15,000 won per dish but the promise of premium artisan-made kimchi is enough to entice Korean diners. Kim Jeong-suk has been ahead of the trend for over 30 years over at Gultari Shikdang.