‘Korean Food War' finishes its great journey with the potential for Korean food’s globalization


O’live’s 'Korean Food War' finishes its great journey with the potential for Korean food’s globalization!
Winner Marcelo claims that it has been an honor to learn traditional Korean food and that he will continue to cook and promote Korean food even after he returns home

O’live’s 'Korean Food War,’ which featured a fierce competition among global top chefs to cook traditional Korean food, finished its great journey on the 17th, showing meaningful potential for the globalization of Korean food.

The final episode of 'Korean Food War' aired on the 17th exhibited cutthroat competition between Gyeongsang Team Marcelo and Jeolla Team Amar. Under the theme of ‘Korea,’ the two chefs devoted themselves to using all the know-how they learned from their teachers as well as their own skills. The judges were all blown away by the reinterpretation of Korean food by Marcelo using yellowtail, king crab, Korean beef and omija and by Amar using gelatin, butterfish, Korean Ogol chicken and bokbunja (raspberry wine). That day, Marcelo earned three votes and ultimately became the final winner of 'Korean Food War,’ defeating Amar who received two votes. “It has been a great honor to learn about traditional Korean food,” said Marcelo.

'Korean Food War' was a program carrying deep meaning as it displayed the potential for the globalization of Korean food. The countless Korean dishes reinterpreted by the top chefs of the world showed new possibilities of Korean food, with feedback like “I realized the potential for globalization of Korean food with this dish” and “As a Western dish or Korean dish, either way, it feels natural.” In the last episode, Amar’s samgyetang made with Korean Ogol chicken fully conveyed the taste and flavor of the dish while also removing all the bones, earning high praise from the judges that “this is how it should be in order to globalize samgyetang.” There were many other creative Korean dishes that captured attention, such as seafood braised in soy sauce using saffron or jam using kimchi soup.

The leading global chefs will continue to spread Korean food back in their home countries. In fact, Amar displayed meju (fermented soybean lump) he made himself at the restaurant he runs in California. After the show, Fabrizio was invited by the Embassy of the Republic of Korea in Italy to present Korean food to 500 Italians. Fabrizio’s wonderful performance in the show was published on the front page of Italy’s local newspaper La Provincia di Lecco, promoting foreigners’ interest in Korean food. Marcelo, when asked whether he will continue to cook and publicize Korean food, responded, “Of course! I’m already using kimchi, and I’m going to start cooking all the soups I’ve learned. I already installed the Korean equipment to help me make soup.”

“I would like to thank all the viewers who watched and loved ‘Korean Food War,’” said producer Hyun Don who has been leading the show since Season 1. “I’m proud to be able to contribute to the globalization of Korean food through this spin-off. By promoting Korean culture and food little by little, hopefully, one day we’ll be able to taste the flavors of our hometown in other countries of the world.”