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2020.04.11 01:27

33 Keys to Understanding the Korean Wave #18 Korean Slow Food: Kimchi and Gochujang

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33 Keys to Understanding the Korean Wave #18 Kimchi and Gochujang

Fermentation, The Flavor of Time

*Note to Readers

The columns published in the Zoom section of NYCultureBeat contain selected excerpts—typically the opening paragraphs—from each chapter of the book 33 Keys to Understanding the Korean Wave: Beyond BTS, Parasite, and Squid Game (2025). These previews are meant to introduce the book’s themes and tone.

The complete book—featuring 33 updated chapters and new cultural insights—is available in both paperback and hardcover editions:

Paperback: https://www.amazon.com/dp/B0F7HYLVCL

Hardcover: https://www.amazon.com/dp/B0F7HZ34Y3

“Everything I am comes from kimchi.”

-Roy Choi (Kogi, Taco Truck) -

“The flavors of Ssäm Sauce are part of Momofuku’s DNA.”

-David Chang (Momofuku)-

Fermentation: Falvor of Time

In 2014, Mama O’s Premium Kimchi’s owner, Kheedim Oh, hosted a kimchi-making workshop at Jimmy’s No. 43 in the East Village, targeting food bloggers./ “Ssäm Sauce” from Momofuku by David Chang and ‘Ssäm Sauce’ from Momofuku.

In today’s fast-paced world, it seems like all Koreans are rushing and embracing a “quickly quickly (ppalli ppalli)” mentality. Behind this obsession with speed lies the philosophy of slowness. Fermented foods like kimchi, soy sauce, doenjang (soybean paste), gochujang (red pepper paste), and jeotgal (fermented seafood) represent our “Slow Food,” embodying time and care.

The Slow Food movement, which has now spread to over 160 countries worldwide, originated in 1986 in Bra, in northern Italy, initiated by social activist Carlo Petrini. Upon hearing the news of a McDonald’s opening next to the Spanish Steps, one of Rome’s tourist attractions, Petrini launched the Slow Food movement to counter fast food. During my trip to Turin in 2007, I had a chance to visit the small village of Bra, which became the heart of the Slow Food movement.