The article discusses the growing popularity of Korean cuisine in the UK, particularly through the lens of kimchi-making led by Korean-American chef Judy Joo. During a kimchi workshop, participants learn the traditional process of creating this iconic dish, which Judy describes as fundamental to Korean cooking. Despite historically being overshadowed by other Asian cuisines, Korean food has gained traction thanks to cultural initiatives and the global “K-wave.”
The South Korean government has actively promoted Korean cuisine through campaigns to raise its international profile. This has coincided with a rise in interest in fermented foods like kimchi, as evidenced by increasing sales and searches for Korean ingredients in UK supermarkets. Chefs like Joo Won are adapting traditional recipes using local ingredients while maintaining authentic flavors.
Cultural figures like Yunsung Chan emphasize the importance of the community and connection fostered through meals, while emerging platforms, including TikTok and YouTube, are helping to introduce Korean flavors to a wider audience. The article illustrates how kimchi, once a niche dish, is becoming an integral part of British culinary life, signaling a unique blend of food and culture that reflects the diversity of contemporary life.
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