Kimchi is Korea’s most iconic traditional dish, made from fermented vegetables and a variety of spices. With its distinctive flavour and deep cultural roots, kimchi is not only a symbol of Korean cuisine but also an important part of everyday life in Korea.
To recognise the cultural and nutritional value of this unique food, Kimchi Day is celebrated each year on 22 November in South Korea. By celebrating Kimchi Day together, we acknowledge how a simple fermented dish has become a bridge of cultural exchange, bringing people closer through food, tradition, and health. The Kimchi Festival 2025 is jointly organised by the SOAS Centre of Korean Studies (CKS) and the Korean Restaurants and Supermarkets Association (KORSA), with the support of the SOAS Korea Society and the SOAS Students’ Union.
| Description | Time | Venue |
| Kimchi seminar | 5:00pm-6:30pm | Room RB01 |
| Kimchi making experience and tasting | 6:30pm-8:00pm | Junior Common Room (JCR) |
Hyungsoo Yim, Kimchi Making Process
Yim is the CEO of DOOBOO YIYAGI Ltd. and leads initiatives promoting authentic Korean cuisine globally. He completed an advanced government-sponsored trainer course at the Institute of Korean Traditional Foods in Seoul. In London, he trained at Le Cordon Bleu and earned Le Grand Diplôme in French cuisine and patisserie, while also studying Hospitality Management at Thames Valley University. He currently serves as Chairman of the Korean Restaurants and Supermarkets Association and as a member of the World Hansik Organisation. His work bridges Korean culinary heritage and international gastronomy.
Gab Sik Jeoung, Korean Kimchi for British People
Jeoung is the CEO of FASHIOFOOD21 Ltd. and has been running several Korean food–related businesses in London, including restaurants, catering services, and kimchi manufacturing, since 2011. His restaurant Kimchimama was selected as one of the 11 Best Korean Restaurants in London by The Handbook in 2025. He has been invited to demonstrate kimchi-making at various events in London and currently serves as Deputy Chairman of the Korean Restaurants and Supermarkets Association.
Callum Sol Morrissey, From Kimchi to Community: The Role of Food in Reuniting Korean Diasporas
Dr Callum Sol Morrissey is a Lecturer in Media, Communications and Cultural Studies at Goldsmiths, University of London. His research explores North and South Korean coexistence in the United Kingdom, as well as issues related to North Korean digital human rights. He also serves as Secretary and Global Special Adviser to the Peaceful Unification Advisory Council, a constitutional advisory body to the President of the Republic of Korea.
Michela Siuni, Understanding “sonmat” in London: Insights from kimchi
Michela Siuni is a food anthropologist and PhD candidate at SOAS, University of London. Her research – funded by the Economic and Social Research Council (ESRC) – looks at Korean migrant food entrepreneurs and the evolution of Korean food in London through the senses. She has years of experience in cross-cultural communication and qualitative research across Europe and East Asia. Her expertise revolves around cultural and culinary diplomacy, taste and food heritage, Korean foodways, place branding and digital media.