On September 2, 2023, NANRO gathered to look back on the story of NANRO so far and talk about the past, present, and future of Korean cuisine in the world.
A nanrohoe made possible because we were together
A year and a half has quietly slipped by since NANRO first lit its spark in February 2022. In that time, we have held more than twenty gatherings. Beyond that, we have built the website, registered the Grill Master private certification, and put in the work to make that spark burn a little steadier.
JungYoon Choi, CEO of NANRO, said the past nanrohoes reminded her once again: to bring Korean gastronomy to the world, we need continuous solidarity with many people and a research-minded posture.
And how could it be otherwise? None of this was done by a handful of individuals. It has taken more than two hundred people — the hosts, guests, and moderators who make up each nanrohoe — to get us here.
Endless questions make for a good engine
Many people say the feeling they encounter most often at NANRO is surprise. And, without even realizing it, quite a few of them become the ones surprising others. At the nanrohoe, that surprise comes from a question.
The phrase that comes up most in the preparation and running of a nanrohoe is: "What would be a good thing for me to do?" Hosts, moderators, and even the guests — everyone seems to say it as if by agreement, with one mind. For NANRO, this kind of question is the compass that helps us think about where and how to begin the work of "bringing Korean gastronomy to the world."
We've followed those questions for a year and a half now. Finding answers is still not easy, but our endless questioning has clearly become the engine that keeps NANRO moving.
Firewood to keep the spark alive: solidarity, education, cultivation
At Universe Day, we also spent time looking at the market as it stands and exchanging views on where Korean cuisine is heading — and what we should be preparing for.
Michelin New York 2022 saw a record nine Korean-cuisine stars awarded. Riding the wave of K-culture, Korea's agriculture and fisheries food exports have also hit an all-time high. In the global market of today, Korean cuisine is in its golden hour.
As Korean cuisine keeps growing, the value it can create is boundless — export growth, tourist inflow, a more active Korean-food industry at home and abroad, a stronger national brand.
But all of this can only be achieved if we keep the current spark alive. A flame with no firewood goes out fast. So what do we do next?
NANRO's direction is to plant deep roots grounded in both expertise and broad appeal. To do that, we need research, cultivating talent, and coming together — and it was on gathering the firewood for that leap that the conversation carried on late into the night, before the evening came to a close.
