Pulmuone’s ‘Tastyful Pulmuone’ cooking class in Seoul taught a sustainable eating model: 50% vegetables, 25% whole grains, 25% protein — the ‘2·1·1’ meal rule — and a daily vegetable goal of 500g. Instructors emphasized reducing saturated fat, choosing plant-forward proteins (beans, nuts, fish, chicken) and a ‘non-block’ meat approach (비덩주의: cutting meat into small pieces or using it as broth to lower intake). Students learned to eat vegetables first to blunt blood sugar spikes and to swap white rice for whole grains. Practical sessions, led by professional chefs, demonstrated two recipes — a vegetable-heavy Thai-style soy-noodle melon salad using Korean soy sauce (조선간장) and a spinach caprese chicken breast steak with soy milk-based sauce — and taught home-friendly techniques including knife skills and air-fryer or microwave methods. The two-day program includes follow-up via an online community where participants share results; about 200 people have participated so far. Pulmuone positions the school as educational rather than promotional, offering recipes, certificates and goods, and plans to expand classes to single-person households and foreigners.
