GS25 Launches Pre-orders for Chef Lee's Makgeolli and Imocase Kim!

Lee's Melon and Wild Chive Makgeolli

GS25 Starts Pre-orders for "Lee Kyun's Melon and Water Parsley Alcohol" and "Aunt's Omakase Instant Grilled Laver"

The GS25 convenience store, operated by GS Retail, will be taking pre-orders for two special products through its mobile app "Our Neighborhood GS" from December 16th to 18th."Our Neighborhood GS"The products being introduced this time are "Lee Kyun's Melon and Water Parsley Alcohol" made in collaboration with Culinary Class Wars, and "Aunt's Omakase Instant Grilled Laver"."Lee Kyun's Melon and Water Parsley Alcohol" and "Aunt's Omakase Instant Grilled Laver"Both products are inspired by the popular dishes of the chefs in the program, and are attracting considerable attention from consumers.

Source: Netflix's "Culinary Class Wars"

Lee Kyun's Melon and Water Parsley Alcohol: Makgeolli that Evokes a Touching Line

"Lee Kyun's Melon and Water Parsley Alcohol" is based on the dish presented by Chef Lee Kyun in the finals of Culinary Class Wars. It will be a particularly special product for those who remember the famous line, "Edward Lee drinks whiskey, but Lee Kyun drinks makgeolli."

This makgeolli, made with 100% domestic rice, boasts a unique flavor with the sweetness of melon and the refreshing taste of water parsley. A set of four 650ml bottles is priced at 26,800 won, and the pre-order quantity is limited to 3,500 sets. Products can be received on December 23rd.

Aunt's Omakase Instant Grilled Laver: The Perfect Harmony of Sesame Oil and Perilla Oil

"Aunt's Omakase Instant Grilled Laver" is a product that perfectly replicates the recipe of Chef Kim Mi-ryeong, whose laver was praised as "tastier than caviar" on the Culinary Class Wars program.

This laver, grilled with a 5:5 mixture of sesame oil and perilla oil, is produced by Kwangcheon Kim, a company with 50 years of tradition, adding to its credibility. This product, consisting of three sheets of whole laver, is sold for 12,000 won, and pre-orders are limited to 1,500 sets. The pick-up date is December 26th.

Culinary Class Wars Products, Hot Consumer Response!

Products from GS25 in collaboration with Culinary Class Wars are already gaining huge popularity. Various menus, such as Manjjitnam Mapo Tofu Rice Bowl and Jang Ho-jun's Beef Udon, are receiving many favorable reviews on SNS and blogs. In particular, the fact that sales of refrigerated ready-to-eat meals increased by 36% year-on-year as of November clearly shows how positive the consumer response is.

Aunt's Omakase Bibimbap Coming Soon!

"Aunt's Omakase No. 1 Perilla Oil Bibimbap" will be officially released on December 18th."Aunt's Omakase No. 1 Perilla Oil Bibimbap"This bibimbap is a mix of various ingredients such as soy sauce bulgogi, fresh bracken, and radish salad. The addition of perilla oil maximizes the flavor. It's affordably priced at 5,400 won.

I'd recommend pre-ordering if you're looking for a special taste, but it's sold out! T_T

This pre-order sale is for a limited quantity, so if you're interested, you're already too late...

Sold Out!

Source: You Quiz on tvN

Chef Edward Leeis a leading Korean-American fusion chef, known for his creative cuisine that blends American and Korean culinary cultures. His dishes are characterized by a modern sensibility, combining the authenticity of Southern cuisine with the flavors of Korean cuisine.

Background

• Born: 1972, New York, USA
• Origin: Korean-American
  Edward Lee was born and raised in New York and was familiar with Korean food culture from a young age. His passion for cooking began in his childhood, and he formed his culinary philosophy within New York's diverse food culture.

Edward Lee

Major Career

1. Restaurant Management

• 610 Magnolia: A fine-dining restaurant located in Louisville, Kentucky, USA, it best represents Edward Lee's culinary philosophy. He uses fresh, local ingredients to blend Southern traditional cuisine with Korean flavors and cooking methods.
• MilkWood: A casual restaurant serving Southern cuisine with Asian influences.
• Whiskey Dry: A restaurant that showcases the perfect harmony of burgers and whiskey, offering modern and creative dishes.

2. Media Activities

• He appeared on the TV programs "Top Chef" and "Mind of a Chef", demonstrating his creative ideas and passion as a chef. In particular, his culinary philosophy and in-depth story about Korean fusion cuisine received attention on "Mind of a Chef"."Top Chef" and "Mind of a Chef"

3. Writing Activities

• "Smoke & Pickles: Recipes and Stories from a New Southern Kitchen": A cookbook published by Edward Lee, it contains essays and recipes about his life and culinary journey. This book is a good resource for understanding his creative approach centered on the fusion of Korean and Southern cuisine.

Culinary Philosophy

Edward Lee says, "Cooking is not just about making delicious food, but a medium that connects people and cultures.""Cooking is not just about making delicious food, but a medium that connects people and cultures."He focuses on creating complex and deep flavors using fermentation, spiciness, and sweetness, inspired by Korean cuisine.

Awards and Recognition

• He has been recognized for his skills through wins and awards at various culinary competitions, and his restaurants are highly regarded among gourmets.
• In 2019, he was selected as an "Influential Figure in Global Cuisine" by the James Beard Foundation.James Beard Foundation

Social Activities

Edward Lee is also passionate about helping the local community through cooking. He runs educational programs for aspiring young chefs and participates in various local events, sharing culture through cooking.

Edward Lee is recognized as a chef who elevates the status of Korean food in the United States and leads global food trends through cuisine that harmonizes diverse cultures.