Korean Air, South Korea’s flagship carrier, has once again showcased its signature in-flight meal “Bibimbap” at the 37th annual Food & Wine Classic from June 14 to 16 in Aspen, Colorado.
The Food & Wine Classic is America’s premier culinary event and is celebrating its 37th year. It is presented every June by Food & Wine Magazine in scenic Aspen. It features wine tasting, cooking demonstrations and panel discussions by the world’s most celebrated chefs and wine experts such as Martha Stewart, JJ Johnson and Gail Simmons. The event alone attracts over 5,000 people to Aspen every year.
Participating in the event for the 10th year, Korean Air showcased its signature in-flight meal Bibimbap. One of the most popular dishes of Korean food, Bibimbap is made of white rice topped with vegetables, beef and Gochujang (chili pepper paste). Korean Air chefs explained Bibimbap’s unique cooking method, its origin and recipe details. Korean Air also introduced the Jedong Ranch, operated by the Hanjin Group, the parent company of Korean Air. At the ranch, cattle and chickens are raised to be used as ingredients for in-flight meals served in Korean Air’s first- and prestige-class cabins. Korean Air’s flight attendants served Bibimbap to the audience, and over 5,000 dishes of Bibimbap ran out quickly.
As the first airline to serve Bibimbap inflight in 1997, Korean Air pioneered the sharing of Korean cuisine internationally and received the prestigious Mercury Award from IFCA (International Flight Catering Association) in doing so.
As the Korean cultural ambassador, Korean Air has been actively participating in renowned world travel fairs held in cities such as Berlin, Paris, Madrid, Auckland, Shanghai and Hong Kong. Korean Air remains committed to using fresh ingredients and maintaining the food quality in order to provide various, healthy inflight meals to passengers.
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