Autumn flavors from Korea and the art of fermentation

hansik as a global value

Korean cuisine, or hansik, is now not only a national gastronomic tradition, but also a symbol of cultural identity and a health-conscious lifestyle in the world. The philosophy of hansik is based on the harmony of nature and man – food is not only delicious, but also healing and balancing. jang, or fermented sauces and pastes – such as tonjang (soybean paste), gochujang (chili paste) and kanjang (soy sauce) – are the foundation of Korean gastronomy, as they give the dishes depth, character and natural flavour.

The speciality of hansik lies in the fact that modern nutritional science and traditional fermentation processes go hand in hand. As more and more people in the Western world seek healthy, sustainable and plant-based diets, Korean cuisine offers its ancient knowledge as a natural response. It is no coincidence that hansik is now a global gastronomic trend: from Michelin-starred restaurants to home kitchens, more and more people around the world are discovering its deep balance of flavors and textures.

Korean and Hungarian chefs held a joint workshop

At the initiative of the Korean Food Promotion Institute and the Korean Cultural Center , Korean chefs Kim Minji and Oh Seung-An, who arrived from Seoul in early November, brought the science and art of fermentation to Budapest. They worked with renowned Hungarian chefs in their lectures and practical workshops to promote the philosophy and technique of jang in the kitchens of Hungarian restaurants. The institute has been working to bring hansik to the forefront of world gastronomy since 2010. Its goal is to introduce the values ​​of Korean fermentation and health-conscious eating to the international community.

“jang is not just food, it is a relationship – between nature, time and people,” says Kim Minji, who studied Korean medicine and culinary arts. In his lectures, he presents traditional fermented foods from a modern gastronomic perspective, with a special emphasis on the role of jang in healing and vegan diets.

Oh Seung-An, an instructor at the Korean Food Promotion Institute, spent several years in the kitchens of luxury hotels in Dubai before becoming an expert in Korean fermentation. In its professional programs, it combines traditional theoretical knowledge with a practical approach – so that jang is not just an exotic ingredient, but a living tradition that can be integrated into Hungarian gastronomy.

The month of kimchi – a celebration of fermentation

November is not only about jang, but also about kimchi: this is when the traditional month of kimjang is held in Korea, when families, communities and friends prepare winter kimchi together. In this spirit, Kim Taeyeon, the global ambassador of the World Institute of Kimchi and the director of the Kimchi Institute, who is a well-known gastronomic educator and fermentation expert throughout Europe, visited Hungary. Showing how this healthy, probiotic food can be incorporated into the everyday European diet, even with Hungarian vegetables. “Kimchi is about community, sharing, and caring – so it’s the most beautiful thing we can make together, especially in the fall,” says Kim Taeyeon.