The Ministry of Agriculture, Food and Rural Affairs (Minister Lee Dong-phil) and Korean Food Foundation (Chairman Kang Min-su) announced that the foundation will participate in the 2015 New York City Wine & Food Festival (NYCWFF) from Oct. 16 to 18 to promote Korean cuisine.
Beginning from 2008, the NYCWFF is one of the largest food festivals in New York, participated in by more than 55,000 people every year. The event is co-hosted by Food Bank For New York City and the No Kid Hungry campaign, and presented by the Food Network.
The Korean Food Foundation has attended the festival for three years in a row, and this year it will display Korean royal court cuisine and carry out a food tasting event in a bid to introduce the beauty and fine delicacy of Korean dishes. At the festival, Chef Debbie Lee, the runner-up at the Season 5 Next Food Network Star and the author of the Korean cookbook “Seoultown Kitchen,” will reinterpret Gungjung Dakjjim, or royal court style steamed chicken; Sagol Yuksu, or beef bone broth which is recently chosen as one of the most nourishing food by CNN; Sinseollo, or a brass chafing dish; and Gujeolpan, or a platter of nine delicacies, from a modern point of view.
Based on the Korean food culture of fermentation, the Korean Food Foundation introduced Korean food, which goes well with marinades and sauces, at the NYCWFF over the past two years. According to a survey conducted by people who visited the Korean food booth at that time, 91 percent of the respondents said they will regularly eat Korean food, and 95 percent of them said their recognition of Korean food has improved.