CJ CheilJedang, Popup Restaurant ‘DOORI’ … "Nurturing Korean Cuisine Chefs"

Until May 12, 1st Floor InnoPlay, Gangnam-gu
Modern Korean Course Using Various Seasonal Ingredients
Reservations Available on CatchTable App

CJ CheilJedang's Korean cuisine chef training project, ‘Cuisine K,’ is launching its fourth pop-up restaurant.

On the 24th, CJ CheilJedang announced that it will operate the pop-up restaurant ‘DOORI’ on the first floor of ‘InnoPlay’ in Gangnam-gu, Seoul, until May 12. Last November, participants for the ‘Cuisine K Pop-up Restaurant’ were publicly recruited, and Korean cuisine and dining experts, including Chef Eom Tae-cheol of Soseol Hannam, participated in the judging. The final selected team, based on marketability and the distinctiveness of Korean menu items, is presenting the first restaurant.

CJ CheilJedang's Korean cuisine chef training project, 'Cuisine K,' is launching its fourth pop-up restaurant.

DOORI means ‘two’ as in Korean and Western cuisines ‘together’ offering a new gourmet experience. It is operated by Chef Bae Yo-hwan and Manager Lee Hyo-jae, a married couple. This pop-up restaurant presents 13 modern Korean course dishes interpreting various Korean ingredients. The menu includes seasonal fish with yuzu doenjang, white aged kimchi, and shishito peppers; perilla oil and dried radish greens noodles; and organic glutinous barley risotto. Wine and traditional liquor pairings are also prepared to enjoy alongside the dishes.

The pop-up restaurant operates from Thursday to Monday each week and can be reserved in advance through the ‘Catch Table’ app.

Meanwhile, since its opening in August last year, the Cuisine K pop-up restaurant has proven the popularity of ‘young Korean cuisine’ with a reservation rate exceeding 90%. The secret to its popularity is the development of Korean menus reflecting the unique personalities and passion of young chefs. CJ CheilJedang provides benefits such as menu development consulting, free operation space, and marketing support to the pop-up restaurant teams. All generated profits are paid to the operating teams.

Chef Bae Yo-hwan of DOORI said, “Through the Cuisine K project, I was able to experience various Korean cuisine trends from traditional Korean set meals to Korean fine dining,” adding, “We plan to continuously introduce various menus reflecting the changing seasons so that customers can fully enjoy seasonal ingredients every month.”

Park So-yeon, head of CJ CheilJedang’s Hansik245 team, said, “We will spare no support in nurturing chefs who will lead Korean cuisine into the world of gourmet food through the Cuisine K project,” and added, “We ask for much interest in the young chefs who will lead the future and status of Korean cuisine.”

This content was produced with the assistance of AI translation services.