Korean Culinary Challenge 2020 was organized on ‘International Kimchi Day'

Vivek Sharma, Delhi. The award ceremony for Pan India Online Korean Culinary Challenge 2020 was organized on 22^nd Nov ‘International Kimchi Day’, which was jointly organized by Korean Culture Center India (KCCI) and Banarsidas Chandiwala Institute of Hotel Management & Catering Technology (BCIHMCT). 32 students from 14 institutes participated from Pan India by posting their Cuisine preparation videos on both organizer’s social networking sites. The viewership of participants` cooking videos reached 5 lakh(539,865).

Arushi Gatg, 3rd year student of Institute of Hotel Management , Chennai was the winner of this contest. She made good Korean cuisine combination consisting of Kimchi Jjiggae(stew), Doenjang Jjigae(soybean paste stew), Pajeon(green onion pancake), Gamja-jorim(Soy Sauce Braised Potatoes), Sigeumchi Namul(Seasoned Spinach), Dak Gangjeong(weet and Sour Chicken).  Besides making the video for food preparation, she also had described what Kimchi is and gave details on varieties of Kimchi.Lee Yeon-soon, National food master of the Republic of Korea who was the professional jury for this event was impressed by the high level of understanding and skill of students in terms of Korean cuisine, and glad to see Korean food`s awareness built in India. She has visited India 2 times for diplomatic events by Korean Cultural Centre India, she suggests Tandoori chicken can be fascinating Indian cuisine to Korean people.

Answering the media queries, she said ‘Korean food has been well preserved through its prototype and tradition through its long history, it represents wellbeing food in recent time as well balanced healthy food between taste and nutrition. Five basic vegetable ingredients with red, yellow, black, white, green color called as “Oh Bang” color represents harmony of all creation and universe`s energy. It has philosophical story telling. Korean traditional foods are quite well known as high quality food which can strengthen human`s constitution and improve immune system. There is Korean proverb, ‘Yak Shik Dong Won’ means food is medicine. Some traditional foods whose ingredients are herb medicines really helpful to us especially in this pandemic situation.’

Prof. Raj Kishor Bhandari, Head (BCIHMCT) talked about qualities of Korean cuisines and he gave special mentions about kimchi. He was happy to hold this event as India-Korea food exchange program on Kimchi day, 22th November which was designated by Korean government to promote about Kimchi and its relating culture and industries.

For utilizing the advantage as online event, the contest invited netizen`s participation to the evaluation process through checking the viewership number of participants` videos. The best 10 videos selected by netizens` evaluation were judged by professional jury panel including Korean National Food master, Chef Lee Yeonsoon.

Choi Jong-ho, the minister of the Embassy of the Republic of Korea, appreciated the institute for holding the event on Kimchi day, which was its first anniversary after the designation in last year, and suggested to continue cultural exchange between two countries through food.Head of Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, Mr. Hwang Il-yong, director of Korean Cultural Centre India and other juries and faculty members of institute in limited manner attended the ceremony according to Covid 19 protocol and Korean food reception was being followed after the first session of ceremony.

Kimchang culture(Kimchi making process) was designated as 8th UNESCO`s Intangible Cultural Heritage of Humanity in 2013. Korean government has designated every 22nd November as Kimchi Day in last year, this year was 1st Kimchi Day celebration.