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Kimchi Day celebrations in Kingston

The third of three kimchi-related celebrations in the Kingston / New Malden area. This one falls on Kimchi Day itself.

Kimchi Day celebrations in Kingston

Date: Wednesday 22 November 2023, 11am - 3pm
Venue:
Kingston Market Square | Market Place | Kingston upon Thames KT1 1JT | [Map]

Tickets: Free | Register for lecture / demonstration using links below
11:00 - 12:15 Kimchi Fermentation Lecture with Mr. Lee Jung-geun | Register here
13:00 - 13:45 and 14:00 - 14:45: Kimchi Making Demonstration with Chef Cindy Robert | Register here
Event will be held in the Market House, in the middle of Kingston Market Square

Celebrate the zest and zeal of Korean culture with us on Kimchi Day, November 22nd, at Market House, Royal Borough of Kingston!

We’re thrilled to bring you an array of exciting events:

  1. Fermentation Lecture with Mr. Lee Jung-geun (11:00 – 12:15) – Dive into the fascinating world of fermentation, a cornerstone of Korean cuisine.
  2. Kimchi Making Demonstration & Tasting with Chef Cindy (13:00 – 13:45 / 14:00 – 14:45) – Learn to make Kimchi in these hands-on sessions. Only 15 spots per session – secure your place!

🍲 Also, don’t miss out on:
– Korean Food Tasting (12:30 – 2:30) featuring a wide array of authentic Korean dishes. No ticket required!

🎁 Plus, find the perfect Christmas gift among our selection of Korean-inspired items.

This is more than just a day – it’s a celebration of flavors, culture, and the unbreakable bond between Korea and the United Kingdom.

Join us for a day to remember!

Here’s more detail on the lecture and demonstrations:

1. Kimchi Fermentation Lecture with Mr. Lee Jung-geun

Embark on a Culinary Adventure with Kimchi Fermentation

Join us for a captivating session with Mr. Lee, a distinguished expert in Korean cuisine, as we delve deep into the world of fermentation, particularly its application in creating the iconic Korean dish, Kimchi. This lecture is an invitation to uncover the secrets behind one of Korea’s most beloved culinary traditions.

Explore the Fascinating World of Kimchi
At the heart of this lecture lies a comprehensive exploration of what makes Kimchi unique. We will take you through the basics of fermentation, shedding light on how this age-old technique is employed in enhancing the flavors and nutritional value of Kimchi. Delve into the traditional methods and modern adaptations in Kimchi making, understanding how each step in the process contributes to creating this extraordinary dish.

The Art and Science of Fermentation

Fermentation is not just a cooking technique; it’s a transformative process that brings out complex flavors and textures in Kimchi. This lecture will reveal the science behind this transformation and illustrate why Kimchi is more than just a dish – it’s a symbol of Korean culture, history, and community spirit. The probiotic benefits and nutritional aspects of fermented Kimchi will also be a highlight, showcasing why this dish is revered not just for its taste but also for its health benefits.

Why You Should Attend

This event is perfect for anyone interested in the intersection of culture, health, and culinary arts. Whether you are a food enthusiast, a culinary student, or simply curious about the wonders of Korean cuisine, this lecture promises to enrich your understanding and appreciation of Kimchi.

Lee Jung-geun

Lee Jung-geun stands as a distinguished figure in the European culinary scene, particularly known for his expertise in Korean food and fermentation. As the CEO of RIZ ET CO and founder of the MISIKGA brand in France, his work bridges the gap between traditional Korean cuisine and the European palate. Educated in Communication Image from the National Institute of Decorative Arts and Toulouse Beaux-Arts, Lee’s approach creatively melds culinary arts with aesthetic innovation.

Central to Lee’s career is his passion for Korean fermentation, a hallmark of his contributions to the culinary world. He has been instrumental in promoting Korean fermented foods through various platforms, notably the 2023 KPLUS FESTIVAL and the MISIKGA educational program, focusing on traditional foods like kimchi and makgeolli. His efforts extend to producing influential content on Korean cuisine and forging significant collaborations, including exhibitions at UNESCO Paris Headquarters and partnerships with major French distribution companies. Lee’s endeavors exemplify his dedication to celebrating and disseminating the rich heritage of Korean fermentation and culinary arts in Europe.

Additional Information

  • Free Admission: The event is complimentary, but seating is limited (Max 50 Tickets).
  • Reserve Your Spot: Tickets are available via Eventbrite. There may be availability on the day however that cannot be guarenteed without a ticket. (If unable to attend please cancel your ticket)
  • Engaging and Interactive: The lecture includes interactive discussions and opportunities for Q&A.

2. Kimchi Making Demonstration with Chef Cindy Robert

Embark on a flavorful journey with Chef Cindy, a seasoned expert in Korean cuisine, as she demonstrates the intricate art of making various types of Kimchi. This event is a unique opportunity to witness the transformation of simple ingredients into a gastronomic delight that is central to Korean culture.

There will be two classes each last 45 mins, You can choose between the timings when reserving your ticket:

13:00 – 13:45
14:00 – 14:45

Experience the Diversity of Kimchi

Join us as Chef Cindy unveils the diverse world of Kimchi, showcasing how different ingredients and techniques result in a variety of flavors and textures. From traditional recipes to modern twists, learn how each type of Kimchi is crafted and what makes each one unique. This demonstration is not just about observing; it’s about engaging with the rich traditions and contemporary innovations in Kimchi preparation.

A Glimpse into the Art of Kimchi Making

While you won’t be making Kimchi hands-on, this demonstration is designed to provide you with the knowledge and inspiration to try it at home. Chef Cindy will guide you through the key steps in the Kimchi making process, sharing tips and insights on selecting ingredients, balancing flavors, and achieving the perfect fermentation.

Why Attend This Demonstration

Whether you’re a food enthusiast eager to expand your culinary skills or a lover of Korean cuisine curious about the secrets behind its signature dish, this demonstration is an ideal event for you. It’s not just a learning experience; it’s a celebration of the vibrant and diverse flavors that define Korean culinary heritage.

Cindy Robert

Cindy Robert, originally a skilled pastry chef, transitioned into a passionate kimchi maker after her culinary explorations in South Korea. Over the last 20 years, she has learned the art of kimchi making from expert chefs and local Korean mothers, deeply immersing herself in the culture. Upon returning to London, she managed a Korean BBQ restaurant in North London, where she and the head chef conducted classes to demystify Korean cuisine, teaching not just kimchi, but also dishes like gimbap, tofu, and jjigae.

Cindy’s dedication to authenticity led her to make multiple trips back to South Korea, collaborating with renowned chefs and food bloggers to refine her culinary skills. She gained profound insights during kimjang sessions with seasoned Korean women, learning techniques and secrets passed down through generations. Now, through The Korean Pantry, Cindy invites food enthusiasts to explore Korean culinary traditions. Here, she offers artisanal kimchi and cooking classes, sharing the authentic flavors and techniques of Korean cuisine with a wider audience.

Additional Information

  • Free to Attend: Limited seats available (Max 15 Tickets).
  • Ticket Reservation: Ensure your spot by booking through Eventbrite. There may be availability on the day however only by reserving your ticket can you ensure your place (If you are unable to attend please cancel your ticket).
  • Interactive and Insightful: Engage with Chef Cindy during the demonstration and participate in the Q&A session.

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