Exploring K-Seafood: Cuisine.K's Culinary Program in Seattle Wraps Up Successful Events

Cuisine.K's K-Seafood Culinary Program in Seattle

In a bid to enhance the appreciation and understanding of Korean seafood, CJ Foods' initiative, Cuisine.K, recently concluded a vibrant K-Seafood cooking class in Seattle. This culinary program was co-hosted with the Korea Fisheries Association and ran from November 5 to 7, 2026, at South Seattle College (SSC). The main intent behind this initiative was to introduce local students, consumers, and culinary content creators to the wonderful world of Korean seafood ingredients and dishes.

The program kicked off with a cooking competition on November 5, where SSC students had the opportunity to showcase their originality and innovation in creating dishes featuring K-Seafood ingredients. Under the expert judgment of Chef Yeon-ju Lee, a Cuisine.K alumna and respected culinary professional, students presented unique dishes. The competition was fierce, but Team Seoul Sisters, comprised of Foziya Robale, Deeqa Yusuf, and Shreya Pradhan, emerged victorious with their intriguing anchovy seaweed pasta, oyster bulgogi sambusa, and black sesame macaron.

Following the competition, the excitement continued on November 6 with a hands-on cooking class led by Chef Lee. During this session, she, alongside other alumni chefs, demonstrated how to prepare delicious Korean seafood dishes, including a Soy-Braised Oyster Rice Bowl and Gim Pancake that captivated the students' imaginations. Notably, these dishes highlighted the versatility of Korean oysters, encouraging students to incorporate these ingredients into their own culinary practices.

The hands-on experience didn't stop there. On November 7, two additional cooking classes were organized specifically for local consumers and content creators. Participants joyfully learned how to prepare Oyster Mini Gimbap and Oyster Sandwiches, getting a taste of how Korean seafood can be effortlessly woven into everyday meals. This interactive approach not only provided practical cooking skills but also fostered a deeper connection with Korean culinary traditions.

Looking back, Sangmyeong Kim, Project Manager of the Hansik 245 Team at CJ Foods, expressed the significance of the initiative. He emphasized the program's role in introducing the myriad flavors and possibilities of Korean seafood to the Seattle community. The enthusiasm among participants demonstrated a keen interest in exploring these culinary adventures, aligning perfectly with Cuisine.K's overarching goal of nurturing culinary talent and fostering a love for K-food culture worldwide.

Highlighting the Role of Cuisine.K

Cuisine.K is more than just a culinary program; it serves as a robust platform created by CJ Foods to discover, develop, and connect global audiences to the richness of Korean cuisine. By moving beyond mere awareness, Cuisine.K empowers consumers with practical interactions through chef-led classes, pop-ups, and competitions, allowing them to delve into the authentic experiences Korean cuisine offers. This initiative encourages chefs at various career stages to share their expertise, thus facilitating a culture that embraces K-food as an integral part of daily life.

The Korea Fisheries Association’s Contribution

The Korea Fisheries Association (KFA) plays a pivotal role in promoting Korean seafood products globally. As an entity associated with the Ministry of Oceans and Fisheries, KFA aims to enhance awareness and maximize consumer engagement with quality Korean seafood. This program stood as a showcase of their commitment to introducing local culinary students and food enthusiasts to diversely prepared Korean seafood ingredients and dishes.

Conclusion

As the K-Seafood program in Seattle wraps up, it leaves behind a legacy of enriched culinary knowledge and a deeper appreciation for Korean seafood among participants. It is an excellent example of how culinary programs can bridge cultures and matter, creating opportunities for fun, learning, and community engagement while spreading the love for Korean cuisine.

Through such initiatives, both CJ Foods and the Korea Fisheries Association continue to inspire culinary innovation and create new pathways for consumers to enjoy and incorporate K-food into their everyday lives.