By Honorary Reporter Foteini Chatzoudi from Greece
Photos = Liam Byrd

The annual Namdo International Culinary Expo from Oct. 1-26 turned the southwestern port city of Mokpo, Jeollanam-do Province, into a hub of global food and culture

Held at Mokpo Culture and Arts Center, Mokpo Peace Plaza and downtown, the event celebrated the flavors and traditions of the region. Cooking shows, food contests and workshops showed how to reimagine the province's traditional ingredients and sauces in modern ways.

A highlight was the Global K-Food Master Competition on Oct. 4, featuring finalists from Hong Kong, Indonesia, Thailand, Ireland, Spain, Turkiye (Turkey), the U.S., Peru, Romania, Nigeria, Costa Rica, France and Chile. Thai chef Virun (Perth) Thananoptullathon was crowned this year's K-Food Master Champion.

Liam Byrd, winner of the event's K-Food Creativity Award, is a chef from western Ireland with expertise in European cuisine and a passion for highlighting Irish produce. A graduate of Technological University Dublin with degrees in culinary arts and innovation, he is a culinary specialist at Sysco Ireland.

He said he develops recipes and offers consultations on blending European techniques with creative approaches that link Irish ingredients to global food traditions.

Below are excerpts from an email interview with the chef from Oct. 24-29.

What was your first impression of the Namdo International Culinary Expo?
The atmosphere was vibrant and full of energy, with chefs and food enthusiasts from around the world gathered to celebrate Korean cuisine. I was deeply impressed by how proudly Korea honors its food heritage and how welcoming everyone was to international participants.

What combination of Irish ingredients and Korean flavors did you present?
My dish featured premium Irish beef paired with classic Korean flavors such as soy sauce and Korean pear. The addition of Guinness in the marinade for the beef introduced a distinctly Irish richness, which I thought worked really well with the sweet and savory balance of Korean seasoning. It was a fusion that celebrated both cultures.

I also incorporated Irish smoked salmon, paired with a soy sauce-cured egg yolk served over rice. The subtle smokiness of the salmon complemented the umami depth of the cured yolk.

Describe the dish you made for the Global K-Food Master Competition.
I presented an Irish beef galbi (grilled ribs) marinated in Korean pear, soy sauce and Guinness for a cross-cultural twist. It was accompanied by doenjang (fermented sauce) -glazed aubergine with kimchi emulsion, smoked salmon-infused rice topped with soy-cured egg yolk, fried oysters tossed in gochujang (spicy red pepper paste) sauce, and finished with a sujeonggwa (traditional cinnamon punch) and yujacha (citron) granita. Each element reflected my European training, Irish roots and respect for Korean cuisine.

What did you learn from a grandmaster chef at the fermentation workshops?
Learning from chef Ki Soon-do (Grandmaster No. 35 of traditional aged soy sauce) was an unforgettable experience. She shared her knowledge of traditional fermentation by teaching how to make soybean sauce, gochujang and doenjang. I had tasted versions of them in Ireland before, but the depth, aroma and balance of flavor of her creations were on another level and gave me a whole new appreciation for the craft and tradition behind these sauces.

She also introduced Korean homestyle dishes, demonstrating how to prepare bulgogi (marinated stir-fried meat). At the end of the session, we all sat down together to share the meal. This incredible experience perfectly captured the warmth and community spirit at the heart of Korean cuisine.

Why do you think your dish won the K-Food Creativity Award?

I believe it represented a genuine meeting of cultures and techniques. It combined the precision of European training, the depth of Korean culinary tradition and the quality of Irish ingredients in a balanced, thoughtful way. My aim was to tell a story through flavor. I think my creative and authentic aim to create not just fusion but harmony resonated with the judges.

What were your most memorable moments in your visit to Korea?
There were so many highlights, from learning directly from chef Ki to exploring the expo, tasting incredible regional specialties and witnessing the busy Mokpo food markets. Beyond the food, the most memorable moments were the connections: meeting chefs from all over the world, exchanging ideas and celebrating a shared love of Korean cuisine.

msjeon22@korea.kr

*This article was written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.