The Korean Beef Promotion Committee is targeting military food service personnel to promote the use of Korean beef and secure new demand sources. The initiative aims to allow prospective cooks to experience the quality and competitive pricing of Korean beef, encouraging its selection in military and dining establishments in the future.
On July 21, the committee announced it will conduct a series of cooking classes titled "Daily Korean Beef Cooking Classes for Future F&B Leaders" for students at the Army Logistics School and culinary specialty high schools, which are training the next generation of culinary leaders and military cooks.
These classes are designed for cooks who will be responsible for food ingredients in the Army, Navy, Air Force, and Marine Corps, as well as prospective chefs entering the F&B field, allowing them to directly experience the freshness, quality, and competitive pricing of Korean beef.
The strategy is to encourage participants to naturally choose Korean beef as an ingredient when they enter the workforce.
Star chefs are leading the classes. In the first session held on June 17 at the Army Logistics School, Chef Song Ha-seul, known as the "Side Dish Chef," demonstrated recipes using Korean beef brisket, including "Korean Beef Brisket Soba" and "Korean Beef Onion Curry Fried Rice," which received positive feedback.
In the second session on July 2, Chef Lim Hee-won, known as the "Celebrity Chef," took over. He presented practical recipes such as "Korean Beef Sirloin with Dried Radish Greens," "Korean Beef Chop Steak," and a modern reinterpretation of a traditional royal dish, "Korean Beef with Zucchini Rice." The training was hands-on, allowing participants to cook and receive direct feedback from the chefs.
The entry of domestic livestock products into public food service is also on the rise. The Ministry of Agriculture, Food and Rural Affairs began supplying low-carbon certified pork to the Army Training Center's 30th Regiment in February, marking the first instance of low-carbon certified livestock products being supplied to military food service. This expands the market for domestically certified livestock products from school meals to military food service. The Korean Beef Promotion Committee's classes align with the trend of increasing the presence of domestic livestock products in public and institutional food service markets.
Korean Beef Promotion Committee Chairman Jo Jae-sung stated, "These classes will be an important opportunity to instill the excellent taste and cost-effectiveness of Korean beef in the students of the Army Logistics School, who will be responsible for the future of military food service, as well as the next generation of F&B leaders."
* This article has been translated by AI.
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