Ingredients from the mountains and seas of Gyeongbuk have transformed into Korean, Chinese, Japanese, Western cuisine, and desserts, taking center stage on the global diplomatic stage.

On the 23rd, Gyeongsangbuk-do hosted the gastronomic diplomacy event "Gyeongbuk Table 2026" at the provincial government office's Symbol Plaza, with some 50 domestic and international dignitaries in attendance. The event was organized to promote the value of Gyeongbuk ingredients to the world ahead of the very first legal anniversary, Han-sik Day (Korean Food Day, October 24).

The theme of the event was "Diverse Variations of Gyeongbuk Ingredients!" Five prominent chefs presented new menus utilizing Gyeongbuk ingredients to diplomats from foreign embassies in Korea and other distinguished guests.

The Korean dish, "When Gyeongbuk Wild Vegetables Met Yoon Seoul," was created by Chef Kim Do-yoon, who appeared on Culinary Class Wars, combining wild vegetables with the depth of fermentation and aging in a noodle dish.

The Chinese dish, "Sizzling Rice Soup of the Splendid East Sea," was crafted by Chef Yoon Jin-won, a participant in Culinary Class Wars 2, who wove ingredients from the East Sea and the Baekdudaegan mountain range into a warm soup, capturing both the mountains and the sea of Gyeongbuk in a single bowl.

The Japanese dish, "Fried Fish Infused with the Pohang Sea Breeze," was presented by Chef Shin Dong-min, a Pohang native known for Culinary Class Wars and The Demand of Gourmet, who harmonized the flavors of the sea with the freshness of the mountains to showcase a unique charm of Gyeongbuk ingredients.

The Western dish, "The Abundance of Gyeongbuk: Chuck Flap Tail Steak," was prepared by Chef Shin Jong-chul, who appeared on EBS's The Best Cooking Secrets, presenting the richness provided by the land and forests of Gyeongbuk as the centerpiece of a formal dinner.

The dessert, "The Autumn Messenger of Gyeongbuk," delivered the seasonal essence of autumn by capturing representative fruits of Gyeongbuk through the sensory lens of French patisserie, created by Patissier Lee Gye-jung of Patisserie Désirée.

The venue featured live cooking demonstrations by the chefs, video screenings, commentaries, and conversations with the chefs. The stories and food culture of Gyeongbuk embedded in each dish were also introduced.

Attendees included Belarusian Ambassador to Korea Andrei Chernetsky and his spouse, alongside members of diplomatic missions from six countries, including Australia and India. Figures from the economic, international, and tourism sectors were also present, including Andrew Millard, Busan Chapter President of the European Chamber of Commerce in Korea (ECCK); Oscar García Chacón, Director at the Green Climate Fund (GCF); and the Managing Director of the Hong Kong Tourism Board in Korea and spouse.

From the domestic side, key economic organizations such as the Gyeongsangbuk-do Sillarian Association and food-tech enterprises like Seaweed Co., Ltd. and Nongshim Co., Ltd. participated to reaffirm their commitment to fostering and globalizing the food industry. Marking Provincial Citizens' Day (October 23), special awardees of the "Proud Gyeongsangbuk-do Citizen Award," who contributed to regional development, were also invited to honor their achievements.

Andrei Chernetsky, Belarusian Ambassador to Korea, shared his impressions, saying, "It was a meaningful occasion to experience new Korean cuisine and learn about the food culture of Gyeongbuk. I hope that opportunities will continue where we can understand each other's cultures and build friendships through food."

Governor Lee Cheol-woo of Gyeongsangbuk-do emphasized, "Gyeongsangbuk-do plans to expand contact points for exchange and cooperation across culture, tourism, and industry with various countries around the world using food as a medium. Moving forward, we will continue to create a new, unique taste of Gyeongbuk that global citizens can enjoy, empathize with, and stay healthy through, by combining the region's fine ingredients with the creativity of chefs."

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