A Kimchi Masterclass held during the K-Food Universe 2025 festival in Malaysia offered participants a rare opportunity to learn from one of Korea’s most distinguished culinary experts.
Thanks to the Embassy of the Republic of Korea in Malaysia, I had the rare chance to join a special session led by Yoo Jung-Im (also romanized as Yu Jeong-Im) — the official Pogi Kimchi Master (Master of Cabbage Kimchi) and CEO of Pungmi Foods, established in 1986.
There are only five individuals in Korea officially designated as Korean Food Grand Masters by the Ministry of Agriculture, Food and Rural Affairs — and Master Yoo is one of them.
Before the class commenced, she personally inspected each table, carefully adjusting the trays of cabbage, a gesture that reflected the meticulous precision and pride that define her craft.
“On behalf of the Ministry of Agriculture, Food and Rural Affairs and the Korea Agro-Fisheries & Food Trade Corporation (aT) Center, I would like to welcome you to the K-Food Universe 2025,” she greeted the participants warmly.
During the session, Master Yoo shared that Kimchi Day is celebrated in Korea every November 22, a date chosen to symbolize the 11 key ingredients and 22 health benefits of kimchi. As if by fate, her birthday falls on Kimchi Day, underscoring her deep connection with kimchi.
Becoming a Kimchi Master is a lifelong pursuit, requiring at least 20 years of professional culinary experience. “I started making kimchi at the age of 11 and began my business when I was 30. Next year marks my 40th anniversary,” she shared proudly.
Even though all the ingredients were prepared, stuffing the seasoning (yangnyeom) evenly between the cabbage leaves proved to be no easy task. Fortunately, two kind Korean participants offered their help.
At the end of the class, each participant brought home freshly made kimchi and a certificate of completion. Later, one of the Korean vendors sent me photos he had taken during the session. While some may see this as a small gesture, it was a thoughtful act that meant a great deal to me, as journalists and photographers are often behind the lens, missing out on their own memorable moments.
This masterclass was more than a hands-on learning session; it embodied the Korean value of jeong (정) — a sense of warmth, generosity, and human connection. Who would have thought that a humble cabbage could hold so much jeong?
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