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“Flavors of Korea” Kimchi Day November 22, 2023

On the occasion of Kimchi Day in the Republic of Korea, the Embassy in Bulgaria presented "Tastes of Korea" - a culinary journey to the other side of the world. A Korean Buddhist monk introduced the guests to the Buddhist culinary tradition and prepared the specific vegan kimchi.

Chef Lee, the chef of H.E. Jonjin Bae, the Ambassador of the Republic of Korea, gave a demonstration on how to make kimchi yourself, after which each participant had the opportunity to prepare his portion and feel the so-called. practice kimjang by tasting dishes traditionally served on Kimchi Day.

The event took place with the assistance of the organization "Cultural Corps of Korean Buddhism" whose representatives are visiting Bulgaria for the first time.

© Cultural Heritage Administration, Republic of Korea, 2013

Kimjang, making and sharing kimchi in the Republic of Korea was inscribed in 2013 on the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO.

Kimchi is the Korean name for preserved vegetables seasoned with spices and fermented seafood. It forms an essential part of Korean meals, transcending class and regional differences. The collective practice of Kimjang reaffirms Korean identity and is an excellent opportunity for strengthening family cooperation. Kimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature. Preparation follows a yearly cycle. In spring, households procure shrimp, anchovy and other seafood for salting and fermenting. In summer, they buy sea salt for the brine. In late summer, red chilli peppers are dried and ground into powder. Late autumn is Kimjang season, when communities collectively make and share large quantities of kimchi to ensure that every household has enough to sustain it through the long, harsh winter. Housewives monitor weather forecasts to determine the most favourable date and temperature for preparing kimchi. Innovative skills and creative ideas are shared and accumulated during the custom of exchanging kimchi among households. There are regional differences, and the specific methods and ingredients used in Kimjang are considered an important family heritage, typically transmitted from a mother-in-law to her newly married daughter-in-law.

© Cultural Heritage Administration, Republic of Korea, 2013


The Embassy of the Republic of Korea


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