Sempio and Korean Food Promotion Institute Host One-Day Kimchi Class for Foreigners: "Kimchi Anyone Can Easily Make"

[Asia Economy Reporter Song Seung-yoon] Sempio announced on the 14th that it will hold a one-day kimchi class for foreign students and members of multicultural families in collaboration with the Korean Food Promotion Institute.

The one-day kimchi class will be held on the 16th at the Korean Food Culture Space Ieum in Jongno-gu, Seoul. The event aims to introduce an easy and convenient way for foreigners to make kimchi. It will provide a simple explanation of Korean kimchi and kimjang culture, and participants will also have the opportunity to make kimchi themselves.

On the first floor of the Korean Food Culture Space Ieum, a kimchi-themed exhibition is prepared in the Korean Food Gallery. The exhibition introduces kimchi, a representative Korean flavor, along with the best and healthiest ways to enjoy it using seasonal vegetables for each season. It also covers the history of kimchi and various types of kimchi. Visitors can also see the results of Sempio’s research on vegetables used as ingredients in kimchi, such as radish, napa cabbage, and cucumber. The exhibition runs until September 25.

On the second floor, at the Korean Food Learning Center, Sempio’s flavor researchers will explain how to make kimchi. Since traditional methods may feel difficult for beginners or foreigners, the practical session will use Saemine Kitchen kimchi seasoning. Saemine Kitchen kimchi seasoning is a product developed based on Sempio’s long-standing flavor research, which significantly improves the difficulties of kimjang, allowing anyone to easily make kimchi. It contains all the necessary seasonings for kimchi, such as garlic, salted seafood, and starch paste, in one pack, so only vegetables and red pepper powder need to be prepared. Since it does not contain red pepper powder, the spiciness level can be adjusted. Containers will also be provided for participants to take home the kimchi they make during the session.

The cooking class can be applied for on a first-come, first-served basis through the Korean Food Culture Space Ieum website. The class will be held twice: at 11 a.m. for foreign students and at 3 p.m. for members of multicultural families. During the exhibition period, a KakaoTalk Plus Friend addition event will also be held, offering Saemine Kitchen kimchi seasoning as a gift.

A Sempio representative said, "Through this class, we plan to share an easy, healthy, and delicious way to make kimchi, the Korean dish that foreigners most want to learn." They added, "We will continue to introduce innovative products so that consumers at home and abroad can enjoy cooking Korean food, realizing Sempio’s vision."

This content was produced with the assistance of AI translation services.