Think seaweed is just for sushi? Last month — on September 21, an extraordinary team-up at NARO in Rockefeller Center turned that idea upside down. To close out a spectacular multi-course lunch of Korean seafood, pastry chef Lee Eunji of Lysée surprised guests with a sweet dessert crafted from gamtae and gim — two delicate seaweeds from the Korean coast. It was a creative, unexpected finale to a landmark event that brought the rich culinary heritage of the Korean peninsula straight to Midtown Manhattan.

For one afternoon, NARO at Rockefeller Center became a stage for five of America’s top Korean chefs. Instead of cooking separate dishes, they teamed up to create a single, connected menu. They used premium, imported seafood to tell a story about Korea’s history, regions, and modern culture.

For a nation surrounded by water on three sides, seafood is central to its identity. Historical records dating back to the 1500s document how much Koreans valued dried gim. At this gathering, the chefs took that deep history and gave it a fresh, modern spin.

The meal guided guests through distinct coastal regions, honoring the specific origins of each prized catch:

Freshwater eel and sea cucumber (Image: Courtesy of PlanNew)
Korean-seafood-PlanNew
Gamtae & Gim dessert (Image: Courtesy of PlanNew)

Every dish focused on ingredient traceability. The menu featured volcanic tilefish (okdom) and hairtail (galchi) from Jeju Island; fresh abalone from Wando; river-caught freshwater eel from Gochang; and rare gamtae from Seosan–Taean. By keeping these regional names on the plates, the event celebrated both Korea’s geography and the local fishing communities who harvest them.

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The mastermind behind the event is Olivia Lee, a culinary entrepreneur and founder of SoGoodK and LeadK, who helps independent Korean producers reach global tables. “These are not simply ingredients we cook with — they are part of our culture, our memories, and our identity,” Lee explained, noting how her companies build the international distribution networks needed to sustain these premium goods overseas.

Supported by K-Seafood, Korea’s Ministry of Oceans and Fisheries, and the Korea Fisheries Association, the NARO luncheon served as a premier industry forum and cultural showcase for North American distributors.

Original article
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