On a sunlit April 23, the courtyard of Gungjip — a designated national folk cultural property in Pyeongnae-dong, Namyangju — brimmed with the scents of time-honored cooking.
The Namyangju Cultural Center staged K-FOOD FESTA to introduce the public to the philosophy behind Korean cuisine and to broaden appreciation for the humanities that surround food.
More than a simple cooking demo, the event felt like a community salon: local culinary masters and residents met face to face to share techniques, stories, and the heart of Korea's food traditions.
The program opened with a talk by Go Hwa-sun, Korea Food Master No. 90, who works locally in Namyangju.
Go introduced four seasonal ingredients — including bracken fern — and walked the audience through each ingredient's unique textures, flavors, and even medicinal qualities.
When she traced the history of namul and pointed out common cooking missteps, attendees leaned forward, jotting notes and hanging on every tip.
Next up was Lee Ha-yeon, Korea Food Master No. 58 and a kimchi specialist.
Lee celebrated kimchi's regional diversity, explaining how climate and local terroir shape flavor. She also dove into the subtle alchemy of seasoning — how tiny adjustments can transform a batch.
After the talks, the crowd moved into a hands-on session. Participants rolled up their sleeves and followed the masters' practiced movements, mixing kimchi and tossing seasoned greens with earnest focus.
All around, eager questions flew — from proper storage tips to the masters' secret touches — creating a warm, buzzing energy.
The Namyangju Cultural Center said the festival succeeded in building cultural bridges between generations.
Meeting these local masters in person not only boosted community pride but also served as a reminder of how vital it is to keep fading food traditions alive.
Kim Kyung-don, director of the Namyangju Cultural Center, said the festival will continue to grow. \"Our pilot program, developed in close collaboration with the masters since last year, wrapped up successfully,\" a center representative said. \"We'll carefully review participant feedback and work to make this an annual flagship event celebrating a variety of traditional food cultures.\"
/Namyangju — Park Hyun-gi, reporter jcnews8090@incheonilbo.com
