Today's News

Newly produced cooking videos are drawing the interest of housewives and culinary experts.

An Song Il, an official of the Korean Association of Cooks, said that the newly made cooking programmes are becoming close companions to cooks helping them to raise their technical levels and skills and put cooking on a scientific and artistic basis.

According to him, videos showing cooking techniques of professional service institutions began to be produced over 10 years ago to improve the people’s dietary life, and thousands of such videos have been made so far.

He said that the association built a database by digitizing all the information, ranging from the kinds and varieties of traditional dishes to their nutritional values and recipes and statistics of ingredients, and also added a large amount of data related to world-famous dishes to the videos.

This year, it has produced and promoted cooking videos on a wide scale, he said, adding that hundreds of videos dealing with traditional and foreign dishes were distributed in different categories according to ingredients and usage in keeping with the people’s demand and the developing trend of the culinary art.

It is important to understand the scientific cooking methods in order to raise the level of specialization of cooking, but it is essential to constantly practise the methods, he said, adding that the application of the cooking videos is the fastest way to attaining proficiency.

The cooking videos not only improve the technical skills of cooks but also help to think up and make new dishes.

The hot chicken fry, catfish hard-boiled with coriander and wormwood ice-cream, which have been newly created and served at the Chongnyu Restaurant, are said to have been thought up while watching the cooking videos.

Sin Ryong Sam, manager of the Chongnyu Restaurant, said that the restaurant’s success at the fifth sweets and cake sculpture exhibition was attributable to the wide application of the cooking videos which help cooks gain better insight.