Now In Korea
Channel A’s ‘Mask Chef’ Spotlights Farro, Reviving Interest in Ancient Grains
Creatrip Team
a month ago
Channel A’s new variety show ‘Mask Chef’ premiered on October 31 and drew attention not only for its celebrity judges and chefs but also for its featured ingredient: farro. A contestant nicknamed “Hwang Taeja” served farro rice and a homemade doenjang (Korean fermented soybean paste) crab stew that earned praise from judges including Seo Jang-hoon, Jung Ji-sun, Kim Do-yun, and Kang Leo. Judges noted farro’s pleasant nutty taste and chewy texture, and highlighted its benefits for weight control and blood sugar management. Farro is an ancient grain cultivated for about 10,000 years, largely unchanged by genetic modification or modern breeding. It has a low glycemic index and lower carbohydrate content compared with many modern grains—reportedly about one-third the blood-sugar impact of kamut—and is high in resistant starch, which slows digestion, helps maintain fullness, and can reduce overeating. The term “farro” collectively refers to three ancient wheats: emmer, spelt, and einkorn; emmer is often praised for its purity, while spelt has seen more modern breeding. Tuscany in Italy is noted for high-quality farro due to suitable climate and seed-conservation efforts, so origin and variety are important when choosing products. The show’s feature has helped reposition farro not as a fad but as a viable option for healthier eating.
Like the information?