The image, captured from the website of the Mexican newspaper El Sol de México, shows his article entitled “Kimchi, food that comforts the soul”, published on March 4, 2021 (Mexican time).
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Korean cultural centers in Mexico and Argentina have actively publicized “kimchi” through local media to address recent claims from China that the Korean dish is yours.

The newspaper El Sol de México published, on March 4 (Mexican time), an article entitled “Kimchi, food that consoles the soul”, through which it showed a photo of a “jangdokdae” -a space where traditional Korean jugs are placed for the preservation of fermented foods – and noted the importance of “kimchi” for South Koreans, saying that households have two refrigerators: one exclusively for “kimchi” and another for other foods.

The image, provided by the Korean Cultural Center in Mexico, shows a poster for their contest “Share your kimchi!”
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Kimchi is a traditional Korean side dish, usually made with fermented cabbage, salt, and hot red peppers, and is eaten with almost every meal.

Likewise, the Argentine newspaper Clarín published, on March 7 (Argentine time), an article on “kimchi”, introducing the dish to the Argentine people with a photo of “kimjang”, a Korean practice of preparing a large quantity of “kimchi “before the long winter period and share it with relatives and neighbors.

These articles were published thanks to the Korean cultural centers in the two Latin American countries, as part of their efforts to address China’s recent claims that “kimchi” is theirs.

The article published by El Sol de México contains a contribution made by the director of the Korean Cultural Center in Mexico, Park Young-doo, while the article in the Clarín newspaper includes another contribution by the director of the Korean Cultural Center in Argentina, Cho Moon-haeng .

The two contributions underscored the importance of “kimchi” to South Koreans, without directly mentioning China’s claims.

The articles also featured Latin American dishes that can be enjoyed with “kimchi,” such as the “kimchi quesadilla” and choripán.

For their part, the Mexican magazine Gourmet de México and the Argentine newspaper La Nación also presented the Korean dish at the end of last month and in January, respectively.

Korean cultural centers have also held various activities to publicize “kimchi”.The center in Mexico offers workshops to learn how to prepare the dish and has held a contest in which it invites Mexicans to share their experiences with “kimchi.”

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