[Herald Economy = Yuk Seong-yeon] “Look for the 'Real California' mark.”The California Dairy Council hosted a media event in Seoul to spotlight the quality and safety of dairy from California. The California Travel & Tourism Board and the California Dairy Council co-hosted the gathering at the Four Seasons Hotel Seoul in Jongno-gu on the 30th. With tariffs being lifted and imports growing in Korea, the event aimed to boost California dairy's competitiveness. Korea removed tariffs on U.S. dairy in January, and tariffs on European dairy will be fully eliminated starting in July.
Yun Hyun-jung, deputy director of the California Dairy Council's Korea office, said, “We only put the 'Real California' mark on products made from 100% California milk. When shoppers see that mark in stores, they can trust they're getting a fresh product.”
California is the biggest dairy producer in the U.S. Yun noted that California milk accounts for roughly 20% of national production and that California's export volume even surpasses New Zealand's nationwide shipments. She added that California's mild year-round climate creates ideal conditions for dairy cows, letting them grow without stress. “We call them 'Happy Cows,'” she said.
“Happy Cow” is the campaign’s core phrase, conveying the idea that good milk comes from happy cows.
Sustainability efforts were also highlighted. The council said more than 99 California dairies have switched their large-truck diesel to carbon-neutral fuels. Farmers are recycling agricultural byproducts, too—over 40% of feed ingredients come from sources like almond hulls and brewery grains.
Chef Sam Kim gave a live demo of his Jack Beef Taco. He used Monterey Jack and Colby Jack—classic American cheeses known for their mild, buttery flavors.Monterey Jack comes from California’s Monterey region and melts beautifully, which makes it a go-to for sauces, dips, and Mexican-inspired dishes. Colby Jack is a mix of Monterey Jack and Colby—Colby being an orange-hued cheese from Colby, Wisconsin—resulting in a marbled cheese with white and orange streaks.
“Colby Jack is less salty and tends to suit Korean palates better,” Chef Sam Kim said. “You can use it generously without making the dish too salty.”
The method is easy. Grate Colby Jack and warm it in a pan over low heat for 2–3 minutes. Top a tortilla with the melted Colby Jack, seasoned beef, avocado, sour cream, lime juice, and cilantro.
Chef Sam Kim added that you can swap ranch dressing or yogurt for the sour cream, and a splash of jalapeño brine adds a nice kick if you like heat.The kitchen served a multi-course menu based on Sam Kim’s recipes: smoked salmon with cream cheese, tomato soup with jack arancini, and the Jack Beef Taco. The cheeses’ soft textures and mild flavors helped round out the dishes’ savory notes.
The California Travel & Tourism Board, which co-hosted the event, pitched California as a top family destination. Officials highlighted big draws and upcoming moments—including the 2026 FIFA World Cup in North America, the 100th anniversary of Route 66, and the full reopening of Highway 1. Kim Eun-mi, director of the California Travel Board's Korea office, said, “Kids get to discover new things while parents relax—California is a playground for everyone.”
