Savour culinary delights through Together with HANSIK 1
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Savour culinary delights through Together with HANSIK 1
  • Ko Min-seok
  • 승인 2012.11.12 14:22
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Foreign participants of the Together with HANSIK program sit around the table to taste their dishes and reflect upon their experience. Photo by Kwon Eun-bi.

Pans sizzling, ingredients simmering, and harmonious chopping: People from different regions of the globe come together to learn and experience cooking hansik (Korean cuisine) first hand.
“Foreign interest in Korea is increasing, and we believe hansik can play a role in promoting Korean culture,” said Choi Ha-na, the coordinator of the project.
With the goal of globalizing hansik, the Institution of Traditional Korean Food has conducted the “Together with HANSIK” project with the Korean Food Foundation and is offering foreign residents the opportunity to learn about the ingredients, cooking procedures, and basic table manners of the Korean dining experience.
“A step-by-step demonstration of the cooking procedures and listening to the general background information and reason behind each step can help participants gain a better understanding of both hansik and Korean lifestyle,” Choi said. “Thus, not only would the participants learn how to cook Korean traditional food, but they will also take with them the cultural aspects behind hansik.”
Dishes that hold traditional relevance and at the same time attract foreign interest were selected as menus of the program. Foods for this year’s program included Korea’s famous naturally fermented kimchi, makggeolli, which is a traditional alcohol that shows Korean rice culture, and galbee-jjim which used to be a dish served for the royal court.
“Adding gomyeong (garnish) on top of a finished dish to show that the food was specially prepared for the person was new for me,” said a participant who is studying Korean at Yonsei University. “I only thought it was for decoration; I did not know there would be such meaning.”
Two recipes were taught during the cooking class, one being the traditional recipe and the other applied cooking.
“By teaching not only traditional dishes but also an applied recipe, participants can relate more closely to hansik,” Choi said. “Also, it can be hard to find certain ingredients in places other than Korea, so we are providing an alternative recipe based on Korean cooking style. This way, our participants can cook hansik even after they return to their homeland.”
A cultural visit program always follows the cooking class, in which participants can expand their experience of hansik. Programs include visits to museums, alley tours, and a visit to the traditional Kwangjang market.
The Ewha Voice arranged for foreign exchange students at Ewha to take part in the program on Oct. 26. Participants learned to cook galbee-jjim and visited a life-style museum in Bukchon. Kimberly Lhomer has reflected upon her experience.


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