Kimchi Festival

Dr. Luu Tuan Anh (Director of Sejong Korean Language Center) delivered the opening speech of the festival.

Students also enjoyed Korean cultural performances performed by students of the Faculty of Oriental Studies.

Considered a great “cultural legend” from ancient times in Korea, kimchi has long become an indispensable dish in the meals of Korean people.

TThrough a long history, today in Korea there are hundreds of different types of kimchi, the most famous and popular of which is cabbage kimchi. With the main ingredients being cabbage, garlic, chili powder and many other spices, many people only try it once and remember forever the very special spicy flavor of this fermented dish.

Winter in Korea is very harsh with days of temperatures dropping below zero for a long time. This climate makes it impossible for people here to grow any vegetables during the cold season, so they have found a way to ferment food with salt to preserve and store food for the long cold winter. This method is not only applied to vegetables but has also become the art of food preservation in Korean culinary culture. The students were introduced and instructed by culinary experts on how to make kimchi cabbage.

By 1827, Korea had 92 different types of kimchi, including the unique fermented fish kimchi. Today, there are more than 200 different types of kimchi in Korea. There is even a kimchi museum in Seoul, the capital of Korea, to display different types of kimchi along with information about the history and benefits of this dish.

Students show off their products at the festival.

Kimchi Festival attracts more than 200 students of the Center