GS25 said on the 3rd that it will begin rolling out, starting on the 4th, products created in collaboration with key grants chefs from Netflix's "Culinary Class Wars: Cooking Class War Season 2."
Participating in this collaboration are ▲ Choi Kang-rok, the final winner of Culinary Class Wars 2 ▲ "Seoul Mom" chef U Jeong-uk ▲ chef Choi Yu-gang ▲ "Chinese Witch" chef Lee Mun-jeong ▲ "French Papa" chef Tommy Lee. Different concept products will be introduced each week.
"Choi Kang-rok flying fish roe pollack roe & egg rice ball (1,700 won)" bakes pollack roe in the oven to remove fishiness and maximize nuttiness. Salty pollack roe and flying fish roe are mixed with wasabi mayo for a clean finish, and a Japanese-style rolled omelet is added to enhance flavor in this Japanese-style triangular kimbap.
"Seoul Mom beef bulgogi kimbap (3,800 won)" was developed by benchmarking the product from "Gaji Gaji Kimbap," the Korean dining and kimbap brand run by "Seoul Mom" chef U Jeong-uk. It highlights the harmony of beef bulgogi and vegetables, and the amount of toppings is more than doubled compared with existing beef bulgogi kimbap.
"Choi Yu-gang lobster sand (4,000 won)" is a collaboration with chef Choi Yu-gang's restaurant "Cozacha." With a super-fresh sandwich concept that uses vegetables straight from designated farms, it is filled generously with lobster salad paired with dill mayonnaise to reduce any fishy odor and maximize umami. "Choi Yu-gang lobster salad (4,900 won)" features lobster shoulder meat salad topped with egg and black olives, finished with a spicy chili mayo dressing, offering a rich taste together with fresh vegetables.
To mark the launch of the Culinary Class Wars 2 collaboration products, GS25 will run a promotion offering an instant 50% GS ALL point payback for one week from each ready-to-eat collaboration product's release date when paying with GS Pay.
Lee Jeong-pyo, head of marketing at GS Retail, said, "With the direction of 'the most fun gastronomy you can meet nearby,' we will continue to expand differentiated experiences that customers can feel."