UA Students Dive into K-Culture with Exciting Kimchi Contest

Students at the University of Arizona are gearing up to showcase their culinary skills in a Korean Kimchi Recipe Contest, set for Thursday. This event is organized through a collaboration involving the UA’s East Asian Studies Department, the Center for East Asian Studies, and the Korea Agro-Fisheries company.

Competitors will vie for scholarships, with the top prize being $1,500. Eight finalists have been selected for a live cook-off, allowing them to present their dishes to a panel of judges.

“Interest in K-Pop, K-Food, and K-Culture at UA is substantial,” remarked assistant professor Sandra Park. “We received over 20 entries through various social media platforms.”

The competition began with an online submission phase, where students posted their recipes on social media. Faculty members, including Park, Sunyoung Yang, and Sojung Chun, view the contest as an educational opportunity for students to engage with Korean culture creatively.

Associate professor Yang noted an interesting submission: one student created an empanada, drawing parallels between different cultural foods. “Empanadas resemble dumplings and are a staple of street food,” Yang added.

Park expressed optimism about the program’s future, particularly with potential partnerships, such as one with the Korean food company’s Los Angeles branch. The event will feature a Kimchi conference hosted by experts from the World Institute of Kimchi, a kimchi-making demonstration, product giveaways, exhibitions, a photo zone, and performances, including a K-Pop dance by the UA dance team UnderSkore. Chef Ji Hye Kim, a four-time James Beard semifinalist, will present as well.

Among the finalists is Lily Jones, an undergraduate in the East Asian Studies program. Jones created kimchi bulgogi empanadas, inspired by her own diverse heritage. “Empanadas are something both of my grandmothers make,” she said, highlighting her Mexican, Guatemalan, Yaqui, and African American roots.

Jones aimed to balance the freshness of kimchi with bulgogi, the dish’s star protein, all wrapped in a rich empanada pastry. “There’s definitely room for improvement, but overall, it was good,” she commented. Although she doesn’t typically follow traditional recipes, she emphasizes the importance of flavor in her cooking.

Ultimately, Jones hopes her dish conveys the depth of her cultural background, stating, “It’s easy to make a dish look good, but harder to ensure it tastes good.” She recognizes her unique blend of Hispanic and indigenous cultures, emphasizing the rich diversity in culinary traditions.