[Edaily Reporter kim mi-kyung ] Samjin Fish Cakes has partnered with Michelin-starred chefs to launch a new dining menu that reimagines fish cakes, marking its expansion into the gourmet sector.

#Samjinfood Co., Ltd., which operates Samjin Fish Cakes, announced on the 28th that it participated in the “2026 Global Gastronomy Forum” held at the Park Hyatt Busan on the 27th, where it unveiled a fish cake dining menu created in collaboration with local fine-dining chefs.

The Global Gastronomy Forum is an event where renowned chefs from Korea and abroad, gastronomy experts, and representatives from the tourism and food service industries gather to discuss the value of local ingredients and food culture, as well as the future direction of culinary tourism. This year’s forum, themed “The Great Transformation of Gastronomy: Why Local?”, was hosted and organized by Busan Metropolitan City and the Busan Tourism Organization.

Samjin Fish Cakes set up a separate exhibition and tasting booth at the “Gastronomy Station,” a side event of the forum, and proposed new culinary experiences using its existing fish cake products under the concept “SNACK TO DINING.”

According to Samjinfood Co., Ltd., this collaboration featured Le DORER, a Busan-based Korean dining restaurant that received one star in the “Michelin Guide Seoul·Busan 2026,” and RAMSEY, a modern cuisine restaurant in Busan’s Suyeong-gu district selected for the Michelin Selected list. Using “Sunsal Bar”—Samjin Fish Cakes’ signature snack product—the restaurants unveiled dining menus that incorporated their own culinary techniques and interpretations of ingredients.

Le DORER combined the “Vegetable-Flavored Sunsal Bar” with local Busan ingredients—banga leaves, banga oil, and gochujang sauce—to bring out the region’s distinctive flavors. RAMSEY paired the “Squid-Flavored Sunsal Bar” with carrot rapa, finger lime, and trout roe to highlight a refreshing acidity and umami.

These dishes attracted attention because they were created not by developing new products, but by incorporating sauces, garnishes, and creative plating into existing fish cake products. Observers note that this demonstrates the potential to reinterpret fish cakes—typically enjoyed as a simple, everyday snack—into sophisticated dishes through thoughtful ingredient combinations and cooking techniques.

At the event, Samjin Fish Cakes offered attendees the chance to sample the chef-collaboration menu while also showcasing five varieties of its “Boneless Bar” products, focusing on highlighting the diverse uses and expansion potential of fish cakes.

Founded in Busan in 1953, Samjin Fish Cakes led the expansion of a consumer culture where fish cakes—previously viewed primarily as side dishes—were enjoyed as snacks by introducing the “Fish Cake Bakery” concept in 2013. Since then, through continuous product development, brand collaborations, and food culture content, the company has been expanding the ways consumers experience fish cakes and increasing touchpoints with the product.

Park Yong-jun, CEO of Samjinfood Co., Ltd., stated, “Since 2013, through our ‘Fish Cake Bakery’ concept, we have transformed fish cakes—which were traditionally familiar as side dishes—into a convenient snack enjoyed in everyday life.” He added, “At this forum, we aimed to take it a step further by showcasing the potential for fish cakes to evolve into a new gastronomic experience through chefs’ creative interpretations and the incorporation of diverse ingredients.” He continued, “We will continue to propose new cooking methods and consumer experiences while preserving the tradition and unique value of Busan fish cakes,” and added, “We will strive to ensure that fish cakes not only offer a special culinary experience but also establish themselves as a beloved food on the daily dining tables of people around the world.”