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Kimjang: Making and Sharing Kimchi (Thursday, Dec. 5 @ 5:30 pm) image
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Kimjang: Making and Sharing Kimchi (Thursday, Dec. 5 @ 5:30 pm)



It’s kimchi season in Washington DC! Join the Korean Cultural Center for a special presentation and live tasting demonstration exploring Kimjang, the tradition of making and sharing Korea’s iconic national dish, Kimchi

Two special talks on the significance of Kimjang will be given by Dr. Paul Taylor, Director of the Asian Cultural History Program at the Smithsonian Institution, and Lauryn Chun, founder of Mother-in-Law’s Kimchi (MILKimchi), a US-based maker of artisanal kimchi.

The kimjang tradition is expected to be included this year by UNESCO in the Intangible Cultural Heritage of Humanity list. Kimjang has a long history and is an important cultural asset that has served to nurture Korean identity and community. Making kimchi, the ubiquitous Korean side dish of fermented, seasoned cabbage, has reinforced the solidarity and the spirit of sharing among Koreans for many generations. Kimchi itself is renowned for its healthful probiotic and antioxidant properties. 

In late November and early December, Koreans typically make enough kimchi to last through the winter, with relatives and neighbors gathering to lend a helping hand. According to a 2011 survey by Korea’s Cultural Heritage Administration, 95 percent of Koreans eat kimchi every day and 64 percent eat the side dish with every meal.

WHAT: Kimjang: Making and Sharing Kimchi 
WHEN: Thursday, Dec. 5 @ 5:30 pm
WHERE: Korean Cultural Center Washington DC (2370 Massachusetts Ave. NW)
HOW: RSVP Required below

About the Presenters

Dr. Paul Taylor, who also serves as Curator of Asian, European, and Middle Eastern Ethnology at the Smithsonian Institution, will discuss the significance of listing kimjang as part of the UNESCO Intangible Cultural Heritage of Humanity as well as the implicit meaning of kimjang culture as a means of building traditional communities.

Lauryn Chun, an active advocate of kimchi and author of “The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi”, will discuss the culinary characteristics of kimchi and the wide varieties of recipes. Afterwards, Chun will offer a live demonstration on how to make kimchi. More at http://milkimchi.com/. 



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