The Embassy of the Republic of Korea in Paraguay, in collaboration with the Gastronomic Institute of the Americas (Instituto Gastronómico de las Américas, IGA), successfully hosted the '2025 IGA Korean Cooking Course' over two days, on Friday, November 28, and Friday, December 5, 2025. The event was organized to solidify the cultural ties between Korea and Paraguay through 'Hansik' (Korean cuisine), Korea's representative food, and is being evaluated as having served as an important stepping stone for promoting Korean flavor and culture locally.

A Warm Meeting Between the Hansik Chef and Local Participants
The course took place at the IGA in Asunción, Paraguay, and Chef Su Yun Jeoung, who runs the local Korean restaurant 'Su,' served as the instructor, directly passing on the essence of Korean cuisine to the participants. Chef Jeoung facilitated the participants' understanding by explaining the Korean food culture and cooking secrets contained in each menu item in an easy and engaging way.

The interest in Hansik among the Paraguayan public was explosive. All registrations were filled within just a few hours of the course announcement, recording a high competition rate with a total of 32 Paraguayan citizens participating. This not only proves the impact of the recent global Korean Wave (K-Wave) but also suggests the formation of a deep affection and interest in Korean culture within Paraguay.

Customized Hansik Course Structure by Date and Participant Type
The cooking course was structured over two days with different content depending on the target audience, securing both professionalism and popularity simultaneously.

November 28 (Fri) - 'Royal Court and Everyday Hansik' for Professional Culinary Students
The first day's course was aimed at students of the IGA Culinary School. Participants focused on learning representative Korean holiday foods and royal court dishes that require professional cooking techniques. They practiced various dishes that hold significant meaning in Korean food culture.

Boneless Galbijjim (Estofado de costilla deshuesada): A high-end dish indispensable at Korean feasts. Secrets to achieving a tender texture and deep flavor were passed on.
Traditional Tteokbokki (궁중 떡볶이 / Tteokbokki tradicional): A traditional version of Tteokbokki seasoned with soy sauce, without red pepper powder, which captured the local palate as it is not spicy.
Bulgogi Ssambap (불고기 쌈밥): The method of wrapping Bulgogi, Korea's representative dish, with rice in leafy vegetables, allowed participants to experience the harmony of various ingredients.
Tofu Ssamjang (두부 쌈장): A special Ssamjang recipe was introduced, utilizing tofu instead of regular Ssamjang to add richness and health benefits.

December 5 (Fri) - 'Basics of the Korean Table' for the General Public
The second day's course was open to the general public interested in Korean culture and was composed mainly of essential basic fermented foods and everyday dishes found on the Korean table, making it easy to apply in daily life.

Baechu Kimchi (배추김치 / Kimchi): Participants had the opportunity to make Kimchi, the symbol of Korean food, firsthand. The value of Kimchi as a fermented culture and a healthy food was emphasized.
Oi Sobagi (오이소박이 / Pepino sobagi): A special kind of Kimchi enjoyed by Koreans in the summer, a recipe was introduced that highlights the crunchy freshness of cucumber and the harmony of the seasoning.
Boiled Pork Suyeok (돼지고기 수육 / Cerdo hervido): A dish of plainly boiled pork, eaten with Kimchi and Ssamjang, providing a chance to experience the Korean 'Bossam' culture.
Chickpea Ssamjang (병아리콩 쌈장 / Ssamjang de Garbanzo): Ssamjang made using chickpeas, which are commonly available locally, demonstrating the potential for localizing Hansik.

The Flavor, Style, and Memory of Hansik
Going beyond simple cooking practice, all participants were presented with specially made aprons inspired by the traditional Korean attire, Hanbok, and a small souvenir set with Korean products. This highlights the thoughtful consideration of the organizers, allowing participants to feel not only the 'Flavor' but also the 'Aesthetics' and 'Affection' of Korea.

An official from the Embassy of the Republic of Korea in Paraguay stated, "This event served as an opportunity to introduce the diverse culture of Korea to Paraguay and deepen the friendship between the two countries," and promised, "We will continue our efforts to promote Korean culture and vitalize cultural exchange with Paraguay." In this way, Hansik is faithfully fulfilling its role as a powerful cultural diplomacy tool, connecting Korea with the world, beyond just being a mere food.

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