On November 15, Korean culture enthusiasts gathered at Korea Corner, Romanian-American University in Bucharest, for a special workshop dedicated to one of Korea’s most representative culinary traditions: kimchi and the communal practice of Kimjang. Organized by the Romanian-Korean Studies Center (CSRK), the event offered participants an opportunity to explore both the cultural and gastronomic dimensions of this UNESCO-recognized tradition in a hands-on setting.
The workshop was led by Maria Albulescu, founder of the “Hai în Coreea” community and a certified chef since 2023, widely known for promoting Korean culture and cuisine in Romania. Through a clear and engaging approach, she guided attendees step by step through the authentic kimchi-making process, explaining key stages such as salting napa cabbage, preparing the seasoning paste, and understanding the balance between ingredients and fermentation time.
Beyond its culinary focus, the event highlighted the deeper cultural meaning of Kimjang, a centuries-old tradition centered on the collective preparation of kimchi before winter. Inscribed on UNESCO’s list of Intangible Cultural Heritage of Humanity, Kimjang reflects values of sharing, cooperation, and solidarity, bringing families and communities together to prepare large quantities of kimchi for the colder months.
Participants actively took part in the process, mixing ingredients while wearing protective gloves, exchanging questions, and discovering practical tips about fermentation and regional variations. The workshop also included a tasting session featuring different types of kimchi and jeotgal — traditional fermented seafood side dishes brought directly from Korea — offering an authentic introduction to Korea’s complex flavor profiles. A small raffle with surprise gifts added a fun touch to the afternoon, contributing to the warm and welcoming atmosphere.
For many Romanian participants, kimchi remains a fascinating discovery, a flavor that is initially bold and unexpected, yet addictive. I personally found it difficult to enjoy kimchi at first, as both the taste and the smell can feel quite intense for those unfamiliar with fermented foods. However, understanding its cultural significance and health benefits gradually changed my perspective. Events like this workshop help reshape perceptions, encouraging Romanian audiences to move beyond first impressions and embrace kimchi as a meaningful expression of Korean identity and tradition.
This initiative in Bucharest reflects a broader global movement celebrating Kimjang and Korean culinary heritage. Similar events have recently taken place worldwide, organized by institutions such as the Korean Cultural Center in Los Angeles and the Embassy of the Republic of Korea in Iran, underlining the growing international appreciation of kimchi as a cultural symbol.
As also noted in a recent Korea.net article exploring the global resonance of kimchi and Kimjang, this iconic dish has evolved beyond nourishment to become a cultural ambassador of Korea, representing history, identity, and community spirit. From my perspective, the workshop felt both educational and human. The blend of storytelling, hands-on preparation and shared tasting created a genuine sense of connection with Korean cuisine and the values behind it. It was a warm, immersive experience that transformed curiosity into appreciation and highlighted Kimjang as a living cultural bridge between people and cultures.
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