Jindo-gun held a food tasting event using Jindo green onions. Jindo-gun developed new foods using green onions, Jindo’s representative specialty, and held a tasting event to evaluate the taste.
Jindo green onions grow in the sea breeze in Jindo, which is surrounded by the sea on all sides, so they are hard and contain a lot of minerals, and are characterized by a rich aroma and sweetness.
In addition,it is rich in vitamin C and dietary fiber,and is known to contain more ‘Minnan’ ingredients,which protect the stomach lining and aid digestion,than other regions.
The two new foods presented at this tasting event are ‘Jindo Green Onion Instant Beef Ribs’ and ‘jindo green Onion Samhap’.
‘Jindo Green Onion Instant Beef ribs’ is a food that utilizes the sweet taste of Jindo green onions, and ‘Jindo green Onion Samhap’ allows you to eat freshwater eel and brisket wrapped in green onion kimchi, and various sauces developed using Jindo green onions are also introduced.
Summarizing the various evaluation opinions from the tasting event, it was said, ‘I hope Jindo green onions become the main character, and various food ingredients produced in Jindo can be used together.’
In Jindo-gun, the recipes for two dishes using the newly developed jindo green onions will be made public and provided free of charge to restaurants in need.Four businesses will be selected to utilize and establish the recipes,improving the store surroundings and supporting discount sales of menu items. plan.
Jindo County Mayor Kim Hee-soo said, “We plan to work hard to contribute to increasing the income of farmers and fishermen by developing unique foods and promoting consumption using special products such as green onions, sea eels, abalone, and shiitake mushrooms produced in Jindo.” reported.
Meanwhile, the 2024 Bobae Island Chrysanthemum Festival hosted by Jindo-gun ended successfully. This festival was held for 30 days from October 31st to December 1st at Cheolma Square, Local Culture Center, and Jindogae Theme Park, and 72,000 tourists enjoyed the autumn atmosphere and colorful culture.
This chrysanthemum festival was held at night until 10 p.m., attracting many tourists. In particular, the chrysanthemum display and the nighttime production using lighting provided a different atmosphere from the daytime, attracting a steady stream of tourists from families and couples. It continued.
During the festival, tourists were able to enjoy a variety of cultural performances while viewing chrysanthemums. A variety of programs, including small concerts, fusion customary Korean music, and drum performances, were held, allowing visitors to experience both Jindo’s traditional culture and modern sensibilities. On weekends, Jindo dog performances were also held, adding to the charm and richness of the festival.
Jindo-gun plans to distribute the chrysanthemums displayed at the event venue to town/myeon offices, major public institutions, and county residents to decorate the region with the beauty of fall.
The Bobae Island chrysanthemum Festival was not just a cultural event, but also helped revitalize local farms and commercial districts. The 36 farmers who consigned chrysanthemums for the festival earned an income of about 500 million won through chrysanthemum sales and exhibitions, and about 72,000 tourists purchased Jindo’s agricultural specialties and used restaurants to revitalize the local economy. The prosperous operation served as an chance to increase the pride of the residents.
An official from Jindo-gun said, “This year’s festival received a great response from visitors by holding various events along with chrysanthemum exhibitions, and we plan to improve the aesthetics by distributing chrysanthemums to residents even after the festival ends.” “We will grow it into a fall festival,” he said.
Economy Queen reporter Hana Choi photo Jindo-gun
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How can I use Jindo green onions in my everyday cooking?
Interview Title: Savoring Jindo: Unveiling the Delicacies of Jindo Green Onions
Interviewer (Time.news Editor): Good day, everyone! Today, we have an exciting guest joining us, a culinary expert and nutritionist specializing in regional ingredients – Dr. min-Seok Lee.Welcome,Dr. Lee!
Dr. Min-Seok Lee: Thank you! I’m thrilled to be here and to talk about something as unique and nutritious as Jindo green onions!
Interviewer: Jindo recently held a food tasting event featuring dishes made wiht Jindo green onions. Can you tell us what makes these green onions stand out?
Dr. Min-seok Lee: Absolutely! Jindo green onions are quiet special due to their unique growing conditions.They thrive in the sea breeze of Jindo,which not only enhances their flavor but also contributes to their mineral content. Their hard texture combined with a naturally rich aroma and sweetness really sets them apart from other varieties.
Interviewer: That sounds delicious! And I understand they have some impressive health benefits as well?
dr. Min-Seok Lee: Definitely! Jindo green onions are packed with vitamin C and dietary fiber, making them a great choice for boosting immunity and digestion. Additionally, they contain ‘Minnan’ compounds that are known to be beneficial for the stomach lining, which is increasingly crucial for our digestive health.
Interviewer: At the recent tasting event, what kind of new dishes were developed using these green onions?
Dr. Min-Seok Lee: The chefs got quite creative! There were dishes like Jindo green onion pancakes, which really highlighted their crunch and flavor, and even a fusion jindo green onion salsa that paired beautifully with grilled fish. It’s exciting to see conventional ingredients being used in innovative ways.
Interviewer: That sounds delightful! How do you envision the future of Jindo green onions in the culinary world?
Dr. Min-seok Lee: I believe there’s a lot of potential for Jindo green onions to gain recognition on a larger scale. as people become more health-conscious and seek out regional specialties, I see these green onions being featured in gourmet restaurants and even in international cuisines. They have such a unique profile that they could easily adapt to various dishes.
Interviewer: And they certainly add a nutritional punch! What would you recommend for those looking to incorporate more Jindo green onions into their cooking at home?
Dr. Min-Seok Lee: I suggest starting simple! You can easily add them to stir-fries, salads, or even as a garnish for soups. Their flavor complements a wide range of dishes.Just remember to chop them fresh to really release their aromatic oils.
Interviewer: Great tips, Dr. Lee! Before we wrap up, is there anything else you’d like to share about Jindo green onions or the tasting event?
dr.Min-Seok Lee: Just that I’m hopeful that events like these will continue to showcase local ingredients and promote culinary creativity. Support for local farmers and recognition for regional tastes will only enhance our culinary landscape.
Interviewer: thank you for sharing your insights,Dr. lee! Jindo green onions truly seem like a treasure worth exploring. We look forward to seeing more delicious dishes featuring them in the future!
Dr. min-Seok Lee: Thank you for having me! I hope everyone gets a chance to taste this incredible ingredient.
Interviewer: And that wraps up today’s interview. Thank you to our listeners for tuning in!