bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

sponsorType

authorLocations

authors

paywallTypes

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

factSheets

series

knowledgeQuestion

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

copyrighted

customTimezone

liveContents

The Korea Times

By Park Jin-hai
Netflix’s first Korean cooking survival show, Culinary Class Wars, features 100 chefs engaged in spectacular culinary battles, pitting renowned chefs against hidden culinary gems.
In the weeks leading up to the final episodes, made available on the streaming platform on October 8, the show has ignited a nationwide sensation in South Korea.
Chefs taking part, such as Choi Hyun-seok, Choi Kang-rok, Jung Ji-sun, Lu Ching Lai and Edward Lee, have become instant celebrities, with their restaurants experiencing a surge in reservations.
The dishes that captivated viewers are now being featured as menu items in restaurants, meal kits and packaged products.


Its popularity has transcended borders, with the Netflix show ranking as the most-watched non-English series globally for two consecutive weeks since its release on September 17. It has gained particular traction in Korea, Taiwan, Singapore and Hong Kong.
“The love and support for the 100 chefs is overwhelming. It’s wonderful to see the positive impact on the Korean food industry,” said director Kim Eun-ji, expressing her surprise at the show’s popularity during a press conference with the chefs who made it to the top eight.t Hotel Naru Seoul MGallery Ambassador in Seoul on October 7.
The production team credited the show’s success to the “perfect blend of experienced and new chefs”.
“The perfect harmony between the veteran and new chefs is the key to the programme’s popularity. It’s great that viewers were able to discover new sides of familiar chefs and get to know new ones,” Kim added.
“Many people mentioned that they got to know judge Anh Sung-jae through the show, as well as learning about the incredible palates and passion for cooking of chefs like Paik Jong-won and Jung Ji-sun. The 100 chefs were the heart of the show.”
I’m grateful that this programme has brought attention to the Korean food industry
Choi Hyun-seok, owner of Choi Dot in Seoul
The 100 contestants are divided into two groups: the “black spoon” class, which features 80 relatively unknown culinary masters from diverse backgrounds, and the “white spoon” class, consisting of 20 celebrity chefs. They engage in adrenaline-pumping, sport-game-like cooking challenges.
“I thought I was going to be a judge, but they wanted me to be a challenger. When I asked the producer why, I was told that I would look cooler as a challenger, and I agreed,” said Choi Hyun-seok, one of the country’s most recognised celebrity chefs and owner of the high-end fine-dining restaurant Choi Dot in Seoul.
“When I was first approached, they promised me that this programme would allow me to shine simply by focusing on cooking.
“Unlike other cooking shows I’ve participated in, which included entertainment elements, this show enabled me to concentrate solely on my culinary skills and I really enjoyed that. I was lacking inspiration and needed a new challenge,” he explained about his decision to join the show, adding that he closed his restaurant for 45 days to develop new menu items.
“I sometimes face criticism for creating new and unique dishes that differ from what others make, but through this show, I’ve gained the confidence to know I’m on the right path. I’m grateful that this programme has brought attention to the Korean food industry,” Choi said.


Another star chef, Jung Ji-sun, owner-chef of Tian Mimi, also shared her initial hesitations about joining the show.
“I had many concerns when I was first approached. As an owner-chef, with many employees watching me, it’s easy to think that losing would be embarrassing. But I believed that showing me working hard and overcoming challenges would serve as a good example for my staff.”
Edward Lee, known for his appearances on popular US cooking competition shows like Iron Chef and Top Chef, initially believed he would not participate in competition shows again.
However, he changed his mind, saying it was a tremendous honour to be part of Korea’s first major cooking competition.
For one of the final episodes, the legendary chef reimagined tuna bibimbap, showcasing his Korean-American identity. While he grew up in the United States, indulging in foods from various countries, including Italy, Lee explained that Korean flavours have always been at the forefront of his mind.

“I draw inspiration from everything I see and from the other chefs I cook with. I reflect on my history and life, trying to piece together the puzzle. I always find myself returning to Korean ingredients because they resonate with my soul,” he said.
Four lesser-known chefs reached the top eight: Kwon Sung-jun, known as the “Napoli Matfia”, Kim Me-roung, dubbed “Auntie Omakase #1”, Kang Seung-won, called “Triple Star”, and Yoon Nam-no, referred to as the “Cooking Maniac”.
Chef Kim, who sells kalguksu (hand-rolled noodles in a thick broth) for just 8,000 won (US$6) at Gyeongdong Market in Seoul, said: “Traditional markets have been struggling, but I’m pleased to say that our market is experiencing a revival.
“Thanks to the show, I’ve noticed a significant increase in young visitors. It’s incredibly rewarding to contribute to promoting our local market.”
Read the full story at The Korea Times


Puerto Galera beyond the reefs: insider tips to the Philippines’ hidden gem

Inside the Hong Kong Wine & Dine Festival: feast on Thai milk tea canelés, Vietnamese egg coffee and Chinese baijiu

Trump serves McDonald’s fries, Harris visits churches in US election swing-state appeals

How Netflix reality show Culinary Class Wars has brought buzz to a Seoul restaurant alley

Food and Drinks

Hit Netflix reality show Culinary Class Wars has made stars of the competing chefs

Culinary Class Wars, the most-watched non-English series globally on Netflix for two weeks, pits prominent South Korean chefs against unknown ones. Photo: Netflix

Culinary Class Wars has gained particular traction in Korea, Taiwan, Singapore and Hong Kong. Photo: Netflix

The exterior of Keebo Edamame in Namyeong-dong in Seoul’s Yongsan district, one of the restaurants in the small back alley that are thronged with diners drawn by its association with hit Netflix reality show Culinary Class Wars. Photo: Instagram/@jacobhyun

Netflix show Culinary Class Wars has injected new life into Korea’s food and beverage scene. Photo: Netflix

Kwon Sung-jun’s Via Toledo Pasta Bar is in the same neighbourhood as Namyeong-dong in Seoul. Photo: courtesy of Via Toledo Pasta Bar

Dasarang Steak, which opened 40 years ago, still remains in the alley. Photo: Instagram/@koreanfoodguide

Dasarang Steak once used beef, sausage and bacon from a US military base as its main ingredients. Photo: Instagram/@koreanfoodguide

How was Netflix’s Culinary Class Wars made? A look behind the scenes of the popular show

Chef Choi Kang-rok in a still from Culinary Class Wars. Photo: Netflix



The directors of Culinary Class Wars take us behind the scenes of its production, and explain why they were worried some chefs would walk out during filming. Photo: Netflix

Judges Paik Jong-won (left) and Anh Sung-jae in a still from Culinary Class Wars. Photo: Netflix

Chef Jung Ji-sun in a still from Culinary Class Wars. Photo: Netflix

Chef Choi Kang-rok in a still from Culinary Class Wars. Photo: Netflix

8 of the best new K-dramas to watch in October 2024 including Jeongnyeon: The Star Is Born

Kim Tae-ri in a still from Jeongnyeon: The Star Is Born, one of eight new Korean dramas coming to our screens in October 2024. Photo: Disney+

Gyeongseong Creature season 2 director on its historical theme, how it’s not anti-Japanese

A still from Gyeongseong Creature season 2. The show’s director, Chung Dong-yoon, stresses that the Korean drama is not intended to be anti-Japanese, and  acknowledges the difficulties of crafting a narrative grounded in harsh historical reality. Photo: Lim Hyo Sun/Netflix

Chung Dong-yoon, director of Gyeongseong Creature. Photo: SCMP

Han So-hee (left) and Park Seo-joon in a still from Gyeongseong Creature season one. Photo: Lim Hyo Sun/Netflix

7 of the best new K-dramas to watch in September 2024, including The Judge from Hell

Park Shin-hye in a still from The Judge from Hell, one of seven new K-dramas to watch this September.

Lifestyle

Food & Drink

Entertainment

Culture

Film & TV

The Korean cooking show, the most-watched non-English series globally for two weeks, pits prominent chefs against unknown ones


The Korean cooking show, the most-watched non-English series globally for two weeks, pits prominent chefs against unknown ones.
