Foreign Tourists Enjoy 'Chimak' Culture at Kyochon's Fried Chicken Cooking Class

Kyochon F&B recently hosted its 'Kyochon 1991 School' program for foreign tourists, offering a hands-on experience with Korean culinary culture. The event, held at the Ium Korean Food Culture Space in Jongno-gu, Seoul, welcomed 24 tourists from 13 different countries to celebrate Chobok, the start of the hottest period of summer in Korea.

During the session, participants learned to prepare Kyochon's signature 'Salsal Fried' chicken, experiencing the brand's unique cooking methods firsthand. A highlight of the event was the opportunity to create makgeolli highballs using 'Eunhasu Makgeolli,' a traditional Korean rice wine produced by Kyochon's affiliated brand, Fermentation Workshop 1991. This 'chimak' (chicken and makgeolli) experience was particularly well-received.

One participant from France commented on the unique combination, stating, "The pairing of makgeolli made into a highball with chicken was very novel and excellent." The program not only allowed tourists to enjoy the popular Korean summer food of chicken while recovering their energy but also provided a taste of Korea's unique food culture during the hot season. The 'Kyochon 1991 School' has been operating on a reservation basis at the Kyochon F&B Osan Training Center since January, offering this immersive cultural experience to both domestic and international visitors.

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The pairing of makgeolli made into a highball with chicken was very novel and excellent.