Kim Hea-kyung, who visited South Africa with President Lee Jae-myung to attend the Group of 20 (G20) summit, introduced Korea's jang (fermented sauce) culture on the 22nd (local time) by showing South African chefs how to make doenjang jjigae.
Kim attended an event titled "The taste and wisdom of Korean cuisine ripened under the sun" held that day at the Korean Cultural Center in South Africa. The event was joined by culinary instructor Bae Hyang-sun, 10 local chefs, and 16 students learning about Korean culture.
Kim said, "Doenjang, soy sauce, and gochujang are not just seasonings but the essence of Korean cuisine, completed after a long time of dedication and patience," and added, "Just as the traditional flavors of Korean sauces deepen over many years, I hope the friendship between our two countries will also bear deep and abundant fruit."
Afterward, Kim, together with instructor Bae, demonstrated to local chefs how to make doenjang jjigae, and they tasted the finished stew while talking about Korean food culture.
Kim told the chefs, "Like the culture of making jang, kimchi (making) has also been listed as a UNESCO heritage," then said, "Kimchi tastes better when torn by hand. It is also said to help strengthen immunity," and personally tore and shared the kimchi.
After the event, students from the cultural center performed Arirang, a fan dance, and K-pop cultural performances. Kim encouraged the students, saying, "It's an honor (to see the performance)," and "It seems you should debut."