In a bid to boost Nigeria-Korea cultural ties, the Korean Cultural Center in Nigeria has celebrated Kimchi Week in Abuja.

The event, which took place recently in the Federal Capital Territory, brought Nigerians closer to Korea’s traditional culinary heritage through demonstrations, tasting sessions, and cultural exchanges.

Speaking during the celebration, Culture, Education and Training Officer, Ms. Habiba Sharon Yakubu, said the Kimchi Week was organised to help Nigerians understand the cultural importance of kimchi in Korea.

She explained that kimchi, which is considered one of Korea’s traditional food identities, is showcased during the week to allow participants experience its different varieties and preparation methods. She said the festival also highlights Kimjang, a long-standing Korean tradition where communities come together to make and share kimchi ahead of winter.

According to her, kimchi plays a daily role in Korean meals, similar to how stew functions within Nigerian households, and is eaten as a side dish, main dish, or even as a base for soup.

Yakubu said the week also exposes Nigerians to the history of kimchi, explaining that over the years, the traditional dish evolved from simple fermented vegetables to more than 200 varieties found across different Korean regions. She noted that the celebration attracted food lovers, chefs and cultural enthusiasts who participated in hands-on sessions to learn how to prepare kimchi using ingredients sourced both locally and from Korea.

“Kimchi is more than a food item; it is a symbol of Korean resilience, unity and shared identity,” she said, adding that cultural exchange through cuisine strengthens bonds between nations.

Cultural manager, Maryam Ahmad, who attended the event, said the festival sparked her interest in Korean culture and inspired healthier eating habits. She said, “It’s just so exciting hearing we have to make it ourselves. It taught me how to preserve vegetables through fermentation, which can last up to 10 years. It’s amazing how intentional practices can lead to a healthier life.”

A Hallyu creator, and Aviator, Alieu Abbas, described the event as an ideal opportunity to explore Korean culture. “I’ve always wanted to attend to see how it’s done and to test the food. Kimchi is natural, healthy, and such a unique culinary experience,” he said.

The festival, aims to strengthen Nigeria-Korea relations through cultural and culinary exchange. By exposing Nigerians to traditional Korean dishes, it hopes to inspire greater appreciation of Korean food, potentially encouraging the growth of Korean restaurants and culinary experiences across the country.

Participants were taught how kimchi is prepared, from salting vegetables to mixing them with traditional Korean condiments such as garlic, ginger, gochugaru (Korean pepper), and salted seafood. Yakubu noted that this year, the activity used ready-made Korean sauce combined with napa cabbage, giving attendees an authentic taste of the dish.

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