[Special Online Korean Cuisine Cooking Series]
“Kimjang, Making and Sharing Kimchi with Chef Hooni Kim”

- Episode #1. “Baechu Kimchi & Suyuk” -

The Korean Cultural Center New York (KCCNY) is excited to present an online Korean Cuisine Cooking Series “Kimjang, Making and Sharing Kimchi” introducing various Korean kimchi currently popular around the world. Chef Hooni Kim, Owner and Chef of Danji, Meju restaurants, and Little Banchan Shop in New York, will demonstrate how everyone can make kimchi at home with various ingredients with techniques! 

As part of the Korean food culture education program, KCCNY is launching 4 episodes that feature easy-to-follow kimchi recipes. 

Kimjang is an annual preparation and preservation of kimchi in the winter season. Kimchi, a fermented vegetable dish, is a traditional Korean dish that is now enjoyed worldwide. Accompanying almost every meal, kimchi has many variations and forms and is known for its high nutritional value and many scientifically proven health benefits. Regions, temperatures, and other environmental conditions have led to the creation of more than 100 different types of kimchi. The most common types of kimchi served are baechu (kimchi cabbage) kimchi and kkakdugi (radish) kimchi.

For Episode 1, Chef Hooni Kim shares recipes and tips for the most traditional and common Korean kimchi, cabbage kimchi, that many people make and store to enjoy throughout the winter.

Chef Kim will also be sharing an additional dish, suyuk (boiled pork belly), that often accompanies fresh kimchi. Many Koreans cook suyuk on the day of kimjang, as the combination of kimchi and pork make for an incredible combo.

This special cooking series is the second online cooking lecture program following KCCNY's “New Korean Cuisine Made Simple” and “Soul Food: Exploring Korean Street Food.”

☞ Please click on the link below for details.
https://www.koreanculture.org/cuisine-tourism/2022/12/20/kimjang-making-and-sharing-kimchi