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evaluators could award three ribbons. From 2019, three ribbon restaurants are decided only by reader evaluation without expert evaluation. This is because reader evaluation accumulated since 2005 increasingly became similar to expert evaluation. Evaluation criteria are taste, atmosphere, service, price satisfaction, creativity and tradition.
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Evaluators were divided into "general public knights" (일반인 기사단) consisting of bloggers interested in food or gourmets and "expert knights" (전문가 기사단) consisting of related industry officials, professors, and reporters. General public evaluators could give two blue ribbons at most while expert
160:
In 2016, Kang Min-gu (Korean cuisine), Wang Byeong-ho (Eastern cuisine), and Kim Dae-cheon (Western cuisine) were selected as Chef of the Year. Ko Eun-soo won Pastry Chef of the Year and Lee Ji-won won Young Chef of the Year. Park Hyo-nam and Lee Min won the
Lifetime Achievement Award.
27:
110:, editor-in-chief Kim Eun-jo had been planning the Blue Ribbon Survey since 1999. At that time, however, evaluation was meaningless because there were not a lot of restaurants in South Korea and the quality of food and service was low. After the
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In 2015, Lim Jeong-sik (Korean cuisine) and Lim Gi-hak (foreign cuisine) were selected as Chef of the Year. Lee Hyeon-hui won Pastry Chef of the Year and Kang Min-gu won Young Chef of the Year.
98:) is South Korea's first restaurant guide established in November 2005. It is published every year reflecting the evaluation data of the general public collected through its website.
114:, the number of restaurants nationwide and their quality increased, so the survey could begin in 2005. Kim also claimed that the survey combined the strengths of the
328:
154:
is South Korea's first chef award. It was first held in 2015 and is hosted by Blue Ribbon Survey. The winners are decided by reader vote.
224:["A must-visit restaurant" Lee Sang-soon's Jeju cafe, which has been open for less than a year, is awarded a blue ribbon].
306:[Gourmet festival Blue Ribbon Awards 2016, Kang Min-gu, Wang Byeong-ho, Kim Dae-cheon selected as Chef of the Year].
221:
266:[I will give you 'ribbon' give me taste.... Korean restaurant guide 'Blue Ribbon Survey' accompanying coverage].
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Three blue ribbons are awarded to restaurants that have the best skills in their field.
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Two ribbons are given to restaurants that you want to recommend to people around you.
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205:[Country's first, biggest restaurant critics 'Blue Ribbon' Survey].
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One ribbon is given to restaurants that you want to take time to revisit.
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287:[Blue Ribbon Survey Holds Korea's First Chef Awards].
181:[Sushikase, selected in Blue Ribbon Survey 2024].
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66:
56:
41:
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304:"미식 축제 '블루리본 어워드 2016', 강민구 왕병호 김대천 등 '올해의 셰프' 선정"
203:"[그래! 이맛이야] 국내 최초 최대 레스토랑 평가단 '블루리본' 서베이"
245:[Korean Michelin Guide 'Blue Ribbon'].
8:
93:
19:
264:"'리본' 줄게 맛을 다오… 국내 맛집 평가서 '블루리본 서베이' 동행취재"
222:""꼭 가봐야할 맛집" 오픈 1년 안된 이상순 제주 카페, 블루리본 달았다"
25:
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169:
7:
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329:Publications established in 2005
106:According to an interview with
283:Park, Jin-young (2015-10-20).
94:
1:
302:Jeon, Sang-hui (2016-10-18).
201:Yoon, Seon-hui (2008-05-22).
177:Seo, Myeong-su (2023-11-01).
241:Lee, Chang-su (2020-11-24).
16:South Korea restaurant guide
285:"블루리본 서베이, 국내 최초 셰프 시상식 개최"
350:
262:Kim, Do-hun (2011-09-29).
24:
220:Kim, Ja-a (2023-05-23).
179:"스시카세, 블루리본 서베이 2024 선정"
243:"한국판 미쉐린 가이드 '블루리본'"
112:2002 FIFA World Cup
21:
86:Blue Ribbon Survey
45:November 2005
37:Restaurant reviews
20:Blue Ribbon Survey
334:Restaurant guides
152:Blue Ribbon Award
146:Blue Ribbon Award
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207:Weekly Hankook
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116:Michelin Guide
108:Weekly Hankook
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309:Sports Chosun
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184:Joongang Ilbo
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126:Rating system
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312:(in Korean).
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291:(in Korean).
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272:(in Korean).
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209:(in Korean).
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187:(in Korean).
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120:Zagat Survey
105:
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57:Headquarters
289:Money Today
269:Kukmin Ilbo
227:Chosun Ilbo
92::
61:South Korea
323:Categories
248:Segye Ilbo
165:References
95:블루리본 서베이
34:Industry
102:History
67:Website
49:2005-11
47: (
42:Founded
90:Korean
72:bluer
150:The
118:and
84:The
76:.kr
74:.co
325::
193:^
122:.
88:(
51:)
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