Kim Hyun-bin began his journalism career at Arirang TV from 2012 to 2017, specializing in defense, foreign affairs and the economy. In 2018, he joined The Korea Times, covering society and business, and is currently responsible for embassy affairs.
Envoys gather to showcase kimchi’s global appeal
Foreign envoys learn how to make kimchi during a diplomatic luncheon at Signiel Seoul, Nov. 21. Courtesy of Lotte Hotels & Resorts
By Kim Hyun-bin
Ambassadors from around 20 countries — including Canada, New Zealand and Thailand — gathered at Signiel Seoul last Friday for a “Kimchi Day diplomatic luncheon,” an event aimed at showcasing Korea’s iconic dish and strengthening people-to-people exchange, Lotte Hotels & Resorts said Monday. The gathering was part of broader efforts to use culinary culture as a bridge for informal diplomacy and to deepen envoys’ understanding of Korean traditions.
The envoys were invited to learn about the history and cultural significance of kimchi while fostering informal diplomatic ties. The program included a lecture on the origins, fermentation methods and regional varieties of kimchi, as well as a menu built around the theme of “kimchi in harmony with global cuisines,” illustrating how Korean flavors can be adapted across culinary borders.
Dishes served ranged from tacos paired with napa cabbage kimchi to milk porridge enhanced with aged radish kimchi and mushroom risotto complemented by white kimchi and marinated beef — contemporary interpretations of traditional kimchi pairings. A kimjang contest allowed participants to make kimchi themselves, giving them a firsthand experience of Korea’s communal kimchi-making culture and highlighting the spirit of cooperation embedded in the tradition.
“This gathering reaffirmed how food can serve as a powerful medium for mutual understanding and communication between nations,” a Lotte Hotels & Resorts official said. “We will continue to play our role in public diplomacy by introducing Korean food culture through similar programs and helping broaden global appreciation for Korean culinary heritage.”