Michelin 3-star chef Frédéric Anton (left) and Christian Le Squer (right) preparing dishes with Master Gisun Do [Photo=Ministry of Agriculture, Food and Rural Affairs]
"Korean sauces are excellent ingredients that enhance the flavor of dishes," said Frédéric Anton, a Michelin 3-star chef and a national certified master chef (MOF) from France, after tasting traditional Korean sauces like soy sauce and doenjang. As European fine dining chefs and other key figures increasingly recognize the quality of Korean sauces, the potential for globalizing K-sauces is growing.
On June 1, the Ministry of Agriculture, Food and Rural Affairs reported that Anton, along with Michelin 3-star chefs Christian Le Squer and Martin Opner, participated in a culinary experience event at the Korean Food Master Experience Center in Jongno, Seoul, on May 30.
The event was led by Master Gisun Do, a culinary expert who has been making sauces using traditional methods for 360 years. During the event, Gisun Do guided the participants in making sauces and showcased dishes that captivated the Michelin-starred chefs.
The chefs praised the dishes made with the sauces. Anton remarked, "Korean cuisine is healthy food based on vegetables and enhanced by fermentation."
Recently, Korea's sauce culture has gained international recognition for its history and uniqueness. The practice of making Korean sauces was inscribed on UNESCO's Intangible Cultural Heritage list in 2024. Traditional sauces like doenjang, ganjang, and gochujang embody fermentation techniques and wisdom accumulated over thousands of years, earning recognition as a unique cultural asset.
Korean sauces have demonstrated their success in the international market. Popularity for sauces such as gochujang and barbecue sauce continues to soar, particularly in the United States. Last year, sauce exports reached $92.2 million to the U.S., $60.4 million to China, and $4.02 million to the Commonwealth of Independent States (CIS).
The Ministry of Agriculture, Food and Rural Affairs anticipates that sauces will drive K-food exports this year and is promoting export expansion. Since 2016, the ministry has operated the Korean Food Master Experience Center in collaboration with the Korean Food Master Association to widely promote the value of traditional foods and culinary culture.
Recently, the center has focused on participatory programs where visitors can make traditional foods themselves. Last year, there were 53 sessions led by food masters and 204 programs conducted by traditional food specialists, all dedicated to showcasing the excellence of Korean culinary culture.
Jung Kyung-seok, director of food industry policy at the Ministry of Agriculture, Food and Rural Affairs, stated, "With our 'sauce-making' culture recognized as a UNESCO Intangible Cultural Heritage in 2024, the excellence of our traditional sauces has been highlighted once again on the global stage. We will actively support the continued development of traditional foods and culinary culture."
On June 1, the Ministry of Agriculture, Food and Rural Affairs reported that Anton, along with Michelin 3-star chefs Christian Le Squer and Martin Opner, participated in a culinary experience event at the Korean Food Master Experience Center in Jongno, Seoul, on May 30.
The event was led by Master Gisun Do, a culinary expert who has been making sauces using traditional methods for 360 years. During the event, Gisun Do guided the participants in making sauces and showcased dishes that captivated the Michelin-starred chefs.
The chefs praised the dishes made with the sauces. Anton remarked, "Korean cuisine is healthy food based on vegetables and enhanced by fermentation."
Recently, Korea's sauce culture has gained international recognition for its history and uniqueness. The practice of making Korean sauces was inscribed on UNESCO's Intangible Cultural Heritage list in 2024. Traditional sauces like doenjang, ganjang, and gochujang embody fermentation techniques and wisdom accumulated over thousands of years, earning recognition as a unique cultural asset.
Korean sauces have demonstrated their success in the international market. Popularity for sauces such as gochujang and barbecue sauce continues to soar, particularly in the United States. Last year, sauce exports reached $92.2 million to the U.S., $60.4 million to China, and $4.02 million to the Commonwealth of Independent States (CIS).
The Ministry of Agriculture, Food and Rural Affairs anticipates that sauces will drive K-food exports this year and is promoting export expansion. Since 2016, the ministry has operated the Korean Food Master Experience Center in collaboration with the Korean Food Master Association to widely promote the value of traditional foods and culinary culture.
Recently, the center has focused on participatory programs where visitors can make traditional foods themselves. Last year, there were 53 sessions led by food masters and 204 programs conducted by traditional food specialists, all dedicated to showcasing the excellence of Korean culinary culture.
Jung Kyung-seok, director of food industry policy at the Ministry of Agriculture, Food and Rural Affairs, stated, "With our 'sauce-making' culture recognized as a UNESCO Intangible Cultural Heritage in 2024, the excellence of our traditional sauces has been highlighted once again on the global stage. We will actively support the continued development of traditional foods and culinary culture."
* This article has been translated by AI.
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