Korean cooking forum topics:
A sommelier is a fancy French word for a trained and educated wine professional, who usually works in a restaurant and matches wines with foods and is an expert in wine service.
But apparently Korea’s “World Food Culture Center” is offering 8-week courses on becoming a kimchi sommelier for 1 million won, and Korea’s “Makgeolli School” has had a pilot program of 10 2-hour lectures to set students on the course of finer makgeolli appreciation.
“Kimchi may be Korea’s representative food, yet aside from well-known kimchi masters we don’t have too many experts,” said Yang Hyang-ja, the CEO of the WFCC. “With cheap kimchi being made overseas we need to arm ourselves with kimchi sommeliers to preserve its true flavor.”
The aim of both courses is the same: create Korean food experts who can rate and grade the different types of kimchi and makgeolli.
kimchi and makgoelli-appreciation??? count me in!!! i have over 15 years experience with makgoelli and many people say, I am an expert makgoelli-drinker plus nearly 30 years experience with kimchi-appreciation.
although personally, my moms kimchi is the best in the world and other ones don’t even come close <– which will say about every living korean I know…
they have kimchi masters? what do they do? train to make kimchi the whole day long? but they dont have too many experts? talk about those millions of ajjummas who perfected their kimchi-skills over 50 years and more… i dont think, there are as many taekwondo-masters who honed their skills for that long…
and what is with the obsession of exact measurements??? thats soooo german. korean cooking was always “put enough gochugaru in, so its hot and tastes good”
I would love to take the kimchi class. I don’t think that I would become a kimchi sommelier. However it would be great to increase my knowledge of Korean food. But 8 weeks is a long time for me to take off from work. Perhaps I shoul look for a kimchi class…
I would love to learn how to make Makgeolli but a 10 week class. If I was in Korea then I would do it.
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