Blue Ribbon Survey
IndustryRestaurant reviews
FoundedNovember 2005 (2005-11)
Headquarters
South Korea
Websitebluer.co.kr

The Blue Ribbon Survey (Korean: 블루리본 서베이) 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.[1]

History

According to an interview with Weekly Hankook, 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 2002 FIFA World Cup, 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 Michelin Guide and Zagat Survey.[2]

Rating system

  • Three blue ribbons are awarded to restaurants that have the best skills in their field.
  • Two ribbons are given to restaurants that you want to recommend to people around you.
  • One ribbon is given to restaurants that you want to take time to revisit.[3]

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 evaluators could award three ribbons.[2] 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.[4]

Blue Ribbon Award

The Blue Ribbon Award 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.

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.[5]

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.[6]

References

  1. ↑ Seo, Myeong-su (2023-11-01). "스시카세, 블루리본 서베이 2024 선정" [Sushikase, selected in Blue Ribbon Survey 2024]. Joongang Ilbo (in Korean).
  2. 1 2 Yoon, Seon-hui (2008-05-22). "[그래! 이맛이야] 국내 최초 최대 레스토랑 평가단 '블루리본' 서베이" [Country's first, biggest restaurant critics 'Blue Ribbon' Survey]. Weekly Hankook (in Korean).
  3. ↑ Kim, Ja-a (2023-05-23). ""꼭 가봐야할 맛집" 오픈 1년 안된 이상순 제주 카페, 블루리본 달았다" ["A must-visit restaurant" Lee Sang-soon's Jeju cafe, which has been open for less than a year, is awarded a blue ribbon]. Chosun Ilbo (in Korean).
  4. ↑ Lee, Chang-su (2020-11-24). "한국판 미쉐린 가이드 '블루리본'" [Korean Michelin Guide 'Blue Ribbon']. Segye Ilbo (in Korean).
  5. ↑ Park, Jin-young (2015-10-20). "블루리본 서베이, 국내 최초 셰프 시상식 개최" [Blue Ribbon Survey Holds Korea's First Chef Awards]. Money Today (in Korean).
  6. ↑ Jeon, Sang-hui (2016-10-18). "미식 축제 '블루리본 어워드 2016', 강민구 왕병호 김대천 등 '올해의 셰프' 선정" [Gourmet festival Blue Ribbon Awards 2016, Kang Min-gu, Wang Byeong-ho, Kim Dae-cheon selected as Chef of the Year]. Sports Chosun (in Korean).
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