A special encounter took place on June 20th at Eeum, a Korean Food Culture Space located in Jongno-gu, Seoul. Over 60 overseas Korean youths from various countries, including the United States, Russia, and Türkiye, participated in a Hansik experience program organized by the Korean Food Promotion Institute (President Lee Gyu-min) as part of the Overseas Koreans Cooperation Center's (Director Kim Young-geun) 'Next-Generation Overseas Korean Motherland Invitation Program.' They enthusiastically experienced the taste and charm of Korea. This meaningful event was designed to promote the deep history and value of our food culture through Hansik and to help these youths foster their identity and pride as Koreans.
Eeum, the Korean Food Culture Space, Encompasses All Things Hansik
The venue for the event, Eeum, the Korean Food Culture Space, is a complex cultural space operated by the Korean Food Promotion Institute. Located in Bukchon, Jongno-gu, Seoul, it integrates the existing Korean Food Culture Center, Food Master Experience and Promotion Hall, and Traditional Liquor Gallery to provide Hansik-related exhibitions, experiences, promotions, and education all in one place. Visitors can directly feel and learn about the history and cultural value of Hansik here, and gain a deeper understanding of Hansik through various special exhibitions and experience programs. This program also fully utilized Eeum's role to provide a diverse Hansik experience.
Diverse Programs for Fostering Korean Identity
The experience program on this day consisted of three main components that attracted great interest from the participating youths. The first was an exhibition viewing on the theme of 'Korean Jang-making Culture.' Korean Jang (fermented sauce) culture encompasses the entire process of making, preserving, and utilizing fermented condiments that form the basis of Korean cuisine, such as Ganjang (soy sauce), Doenjang (soybean paste), and Gochujang (chili paste), as well as the knowledge, skills, and belief systems involved. It was designated as a National Intangible Cultural Heritage in 2018 and recognized for its value as a human cultural heritage by being listed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2024. Through the exhibition, participants had time to understand that Jang culture goes beyond simple food preparation and is an important living culture that strengthens family ties and has been passed down through generations.
The second was the 'Making Hansik Desserts Using Korean Dried Persimmons' experience. Dried persimmons have long been an important fruit used for holidays and ancestral rites, and a beloved traditional snack in winter. They are deeply rooted in Korean food culture, used as main ingredients for desserts like Gotgamssam (dried persimmon wrapped with walnuts) or Sujeonggwa (cinnamon punch). Participants directly made desserts using dried persimmons, experiencing the Korean sweetness and the harmony of ingredients, and experiencing the preserved food culture containing the wisdom of our ancestors.
Finally, watching Hansik content videos provided participants with visual enjoyment and an opportunity to glimpse the beauty and global potential of Hansik.
Importance of Spreading Hansik Culture for Future Generations
The 'Next-Generation Overseas Korean Motherland Invitation Program' organized by the Overseas Koreans Cooperation Center, which planned this program, is an educational initiative that allows overseas Korean students from around the world to visit their motherland and directly experience Korea's history, culture, and development. It operates primarily during the summer and winter vacation periods, and participants can increase their pride as Koreans and lay the groundwork for becoming global leaders. The collaboration between the Korean Food Promotion Institute and the Overseas Koreans Cooperation Center thus provides an opportunity for young generations living abroad to encounter Hansik, a cultural heritage of their motherland, significantly contributing to the cultivation of their Korean identity.
Lee Gyu-min, President of the Korean Food Promotion Institute, stated, "I hope this was a meaningful time for overseas Korean youths to directly experience Hansik, communicate with each other, and broaden their understanding of Korean culture." He added, "We will continue to expand various educational and experiential programs so that Korean youths around the world can naturally connect with the culture and identity of their motherland through Hansik." This event went beyond a simple cooking experience, serving as an opportunity to reaffirm the importance of cultural exchange and identity education through Hansik. The taste of Korea will now become an important medium for instilling a deep bond with the motherland in the hearts of overseas Korean youths worldwide.
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