Korean culture enthusiasts were in for a treat recently when events like All India K-pop Contest and kimchi making workshops – organised by the Korean Cultural Centre – got them to witness the best of dance, music and food.
All about K-popAttendees cheering for their favourite teams and an energetic performance by K-pop boy band LUN8 marked the grand finale of All India K-pop Contest. After months of practice and years of participating at the competition, The Trend from Itanagar won the competition in the dance category and Abhipriya Chakraborty from Kolkata won in the vocal category.
The chef, like her mother, is working towards introducing and promoting traditional Korean food to the world. “I was taught by my mother that cooking should always be done with love and care”
‘Kimchi is the main dish for me’Chef Jang Yun Jeong shared that she feels proud when she sees people across the globe making their own kimchi. “Not all Koreans make kimchi at home now, but foreigners are learning from online recipes. For people, it can be a side dish but for me it is the main dish that can change the flavour of any dish,” she said.
The Trend from Itanagar won the competition in the dance category
Abhipriya Chakraborty from Kolkata won in the vocal category
‘We’ve been participating since 2017’While Abhipriya won on her second attempt, it was a long journey for The Trend group. “We have been participating in this competition since 2017. We have invested so many years into this competition so winning it is a huge moment for us,” said Aku Bengia, leader of the dance group.
Assorted Korean desserts with tea
For the love of kimchiCulinary researcher and chef Jang Yun Jeong prepared a Korean traditional fine dining luncheon at KCC recently.
The lunch, comprising zucchini porridge with nabak kimchi (water kimchi), gujeolpan (traditional Korean platter with nine different ingredients) sanjeok (grilled vegetable skewers) bibimbap (Korean rice bowl) with side dishes and soybean soup, was paired perfectly to with Korean desserts (honey cookie, Korean citron, green plum with five flavour berry tea). The chef learnt the culinary arts from her mother, South Korea’s famous kitchen and traditional Korean food researcher and chef, Sim Yeongsun, who is known for her refreshing kimchi. Bringing stories of her mother’s cooking and tips from her own journey, chef Jang Yun Jeong also conducted a kimchi making workshop at Yashobhoomi Convention Centre.
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