Now In Korea
Tradition Meets Creativity: Korean Cuisine Wins Global Acclaim
Creatrip Team
4 months ago
The Ministry of Agriculture, Food and Rural Affairs and the Hansik Promotion Institute concluded the 2025 Hansik Conference “Adventurous Table, HANSIK: The Future of Korean Food” (held May 27–29). About 400 chefs, researchers and officials attended workshops and panels focused on Korean vegetable fermentation, education and research ecosystems, and sustainable development for hansik (Korean cuisine). Presenters included kimchi expert Park Chaerin, chef Jo Hee-sook who demonstrated dongchimi and soy-sauce–preserved kimchi, and other chefs who showcased harmony between fermented vegetables and meat, seasonal market ingredients, and modern reinterpretations like a “kimchi cart.” International culinary figures—Ferrán Adrià (elBulli foundation), José Avillez (Belcanto), Varun Totlani (MASQUE), and Supakson Aisongsermsri (Sorn)—joined Korean chefs to discuss chef training, research collaboration, and building an educational ecosystem. Adrià highlighted the role of culinary education for gastronomy’s sustainability; panels explored the philosophical value and global potential of Korean fermentation culture and how kimchi can move beyond a side dish into standalone cuisine. The event also featured hansik networking with fine-dining finger foods and traditional alcohol pairings. Organizers said the conference demonstrated how tradition and creativity can expand hansik’s place in global culinary discourse and committed to strengthening education and research for future generations.
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