Newly Designated Korea Grand Masters for 2022, the Greatest Food Masters in Korean Traditional Food
Public Relations Division
□ Designation of Korea Grand Master for 2022 (two grand masters) ㅇ Master Oh Myeong-sook(Gari-gui (grilled ribs), in Gwangsan-gu, Gwangju) - Restore Gari-gui similarly to “Seobsanjeok” from Joseonyorijebeop (a Korean cookbook in 1921) and “Gari-gui” of Siuijeonseo (a Korean cookbook in the late 19th century, late 1800's) and Joseonyorihak (a Korean cookbook in 1940). - Enrich taste by using Deotjang (Korean fermented sauce made by mixing multiple sauces) made of soy sauce passed down from generation to generation and salt generated from a jar storing soy sauce. ㅇ Master Song In-saeng (Hongsam (red ginseng), in Jinan-gun, Jeollabuk-do) - Restore its method close to the Insam cultivation and Hongsam production method which was mentioned in Sohodangib (a Korean book in 1916). - Use a method of steaming Insam without loss of pharmacological components handed by his father, the 44th Korea Grand Master.