Do you enjoy Korean dramas or K-pop? When it comes to food, we all recognize that Kimchi is a must when thinking about Korea. They say the way to a person’s heart is through their stomach, so who knows, you might find your own oppa by learning to make it.
In commemoration of Kimchi Day last 22 November, the Korean Cultural Center in the Philippines, in collaboration with Lee Eunhwa, the wife of the Ambassador of Korea to the Philippines, recently orchestrated a vibrant KIMJANG (Kimchi Making) Workshop on 29 November.
The event, graced by the presence of members from the ASEAN Ladies Foundation, saw the participation of notable figures including Ranny Agus Widjojo, 2023 ALF President and Wife of the Indonesian Ambassador to the Philippines; Bouavone Souksavanh, 2023 ALF Vice President and wife to the Laos Ambassador to the Philippines; Siti Sadiah Ahmad Zaidi Adruce, 2022 ALF President and wife of the Malasyian Ambassador to the Philippines; Yantie Mohd Rosli from Malaysia; May Myo Khaing, Second Secretary from the Embassy of Myanmar and also a member of the 2023 ALF Board of Trustees, Press Relations, Bounmanignuen Southmmavong, Administrative Officer from the Embassy of Laos; Dona Bambang Wijonarko, Spouse of the Military Attache from the Embassy of Indonesia; Meng Siv Linh, First Secretary from the Embassy of Cambodia and Khiev Bothavy from the Embassy of Cambodia.
The workshop commenced with a captivating lecture by chef Baik Lily, also a teacher for KCC’s cooking classes.
Chef Baik delved into the significance of KIMJANG, highlighting its UNESCO recognition as an Intangible Cultural Heritage in 2013. The discourse then transitioned to the intricacies of crafting kimchi and the essential ingredients involved.
Participants eagerly immersed themselves in the hands-on experience, creating their personalized kimchi with pre-prepared stuffing and seasoned napa cabbage on specially designated “KIMJANG mats.”
Once completed, the crafted kimchi was meticulously packed into containers, ready to be taken home.
Beyond the culinary experience, the event aimed to share the profound cultural and historical aspects associated with kimchi. More than merely Korea’s representative dish, kimchi embodies the values of family bonds and a spirit of sharing.
Lee Eunhwa, in her opening remarks, expressed, “This unique Korean culture embodies the communal spirit of gathering with families and neighbors during the winter season, in sharing and supporting each other to make kimchi.”
Here’s a guide on how to make kimchi:
1. Shred radish and pear into 2mm thick slices.
2. Cut the green onions and mustard leaves into 4cm-long pieces.
3. Wash raw shrimp in light salt water and drain them.
4. Grind garlic, ginger, raw shrimp, and anchovy sauce in a blender, then add the rest of the prepared ingredients and mix them evenly.
5. Put the stuffing between the cabbage leaves, surround it with outer leaves, and put it in a container so that the cross section is up.
6. Mature in a cool place for 2-3 days and refrigerate.
Picked napa cabbage
1. Cut cabbages in half.
2. Dissolve half amount of the salt in water to make salt water.
3. After soaking cabbage in salt water, sprinkle salt between the cabbage stems. Pickle cabbages for four to five hours.
Anchovy broth
1. Put kelp and anchovies in cold water and boil them over low heat.
2. When the water starts to boil, take out the kelp.
Boil it for about 15 minutes more and remove the anchovies.
Glutinous rice congee
1. Boil glutinous rice powder with prepared anchovy stock over medium low heat.
2. Cook glutinous rice until it becomes transparent and thick.
As the aroma of freshly made Kimchi lingered, the workshop served as a platform for cultural exchange, fostering a deeper understanding of Korea’s rich heritage and culinary traditions.
The collaboration between the Embassy and KCC reflects a shared commitment to promoting cultural diversity and strengthening diplomatic ties through the universal language of food.