Korean cuisine is rapidly winning hearts—and appetites—across South Africa. From sizzling bulgogi on restaurant menus to tubs of kimchi in local supermarkets, Korean food is no longer a niche offering but a rising culinary trend. With this growing enthusiasm has come a demand for more authentic, in-depth knowledge of Korean cooking. In response, the Korean Cultural Centre in South Africa and Steyns Culinary School have joined forces to bring formal Korean cuisine training to South African culinary students.

The two institutions recently signed a landmark Memorandum of Understanding (MoU), launching a long-term initiative to cultivate the next generation of Korean cuisine chefs in South Africa. As one of the country’s leading culinary institutions, Steyns Culinary School will now incorporate Korean cuisine into its Global Cuisine Class—an academic platform that introduces students to diverse culinary traditions from around the world.

Through this partnership, the Korean Cultural Centre will provide expert instructors, curated content, and educational materials. The classes will be hosted at both the Cultural Centre and the school, with the first official session set to launch on 23 April at the Korean Cultural Centre in Pretoria.

Founded in 2003 by renowned chef Maritha Steyn, known for her decade-long role on the morning show Die GROOT Ontbyt, Steyns Culinary School has produced many acclaimed chefs. Among them is Thinus Van Der Westhuizen, who became only the fourth South African chef to earn a Michelin star in 2022.

“Korean food is no longer a niche interest in South Africa—it’s fast becoming a culinary phenomenon,” said David Steyn, Director of Steyns Culinary School. “You can now find gochujang and bulgogi sauce on supermarket shelves, and Korean-inspired dishes are appearing on mainstream menus. It’s clear that Korean cuisine isn’t just a trend—it’s a growing force in the culinary world, and our students should be ready to embrace it.”

The seeds of the partnership were sown in March last year, when Steyns Culinary School participated in a Korean cuisine workshop hosted by the Korean Cultural Centre. The overwhelmingly positive response led to a series of Korean food masterclasses featuring iconic dishes such as kimchi and bibimbap.

“This collaboration represents a pivotal step in establishing Korean cuisine as a serious culinary discipline in South Africa,” said JiYeol YOU, Director of the Korean Cultural Centre. “We’re committed to supporting South African culinary students as they develop the skills and knowledge to become ambassadors of Korean food on the global stage.”

The Korean Cultural Centre views this MoU not only as a milestone in the globalisation of Korean cuisine but also as a catalyst for developing local Korean culinary talent. Looking ahead, the Centre plans to broaden its partnerships with other culinary institutions and offer a diverse range of programmes—including short-term intensives, themed workshops, and regular courses—to showcase the richness and diversity of Korean food culture to South African audiences.

Korean Cultural Centre in South Africa (KCCSA) | 주남아공한국문화원

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