A Taste of Winter: Hands-on Kimchi Workshop
- Refreshing Flavors with a Sense of Balance -
Presented by Korean Cultural Center New York
◾ DATE & TIME:
Tuesday, December 2, 2025 @ 6~8 pm
Wednesday, December 3, 2025 @ 6~8 pm
◾ VENUE
Korean Cultural Center New York
(122 E 32nd Street, New York, NY 10016)
◾ Admission: Free (Pre-registration is required)
The Korean Cultural Center New York (KCCNY) is excited to present “A Taste of Winter: Hands-on Kimchi Workshop” an immersive program exploring Korea’s winter kimchi traditions. Presented in collaboration with Chef Minwoo “MJ” Jung, this workshop highlights two iconic seasonal kimchis—Baek-kimchi (white kimchi) and Dongchimi (radish water kimchi). Made without gochugaru (Korean chili powder), these varieties are known for their mild, clean, and refreshing flavors that embody the essence of Korea’s winter cuisine.
Chef MJ will offer insights into the cultural significance of winter kimchi, explaining how its balanced flavors deepen with time and how the practice of making these kimchis reflects Korea’s longstanding values of sustainability and community. As he notes, “Baek-kimchi and Dongchimi were created to help families endure the winter season. They are also remarkable examples of Korea’s sustainable food culture.”
Before relocating to New York, Chef MJ served as Executive Chef at the Embassy of the Republic of Korea in Baghdad, where he and his team prepared more than 120 kg (264 lb) of diverse kimchis each month—not only for embassy staff, but also to share with diplomats and Iraqi youth during cultural exchange events, including K-pop festivals.
This hands-on gimjang session will guide participants through the process of making their own kimchi, which they will take home at the end of the workshop. Chef MJ will also demonstrate pairing ideas and modern plating techniques that showcase how winter kimchi can be incorporated into contemporary Korean cuisine.
We invite you to experience this enduring communal tradition that has connected Korean families and communities for generations, and discover the depth, clarity, and elegance of Korea’s winter kimchi.
🔳 ABOUT THE INSTRUCTOR
Minwoo “MJ” Jung is a New York–based chef dedicated to sharing Korean culture through food. A graduate of the Culinary Institute of America (CIA) and Cornell University’s School of Hotel Administration, Chef MJ has cooked in professional kitchens around the world, including renowned hotels, Michelin-starred restaurants, and the Embassy of the Republic of Korea in Baghdad. He has also contributed to government- supported culinary initiatives in his hometown of Busan. His mission is to make Korean cuisine approachable, engaging, and enjoyable for all.