Kim Hea Kyung Makes Kimchi: “President Lee’s Favorite Is Baek-kimchi (White Kimchi)”

[Financial News] On the 9th, Kim Hea Kyung, wife of President Lee Jae-myung, invited the spouses of foreign Ambassadors to the Republic of Korea to join her in making kimchi, stating, “Baek-kimchi (white kimchi) is my husband, the President’s, absolute favorite.”

That afternoon, Kim hosted an event titled 'Harmony of Kimjang' at HANSIK Space E:eum in Bukchon, Jongno-gu, Seoul. Spouses from 11 countries—including Japan, the United Kingdom, France, Canada, Thailand, India, Argentina, Australia, Malaysia, Mongolia, and the Netherlands—attended and learned kimchi-making techniques from 'kimchi master' Lee Ha-yeon.

In her welcoming remarks, Kim said, “The culture of kimjang brings families together and turns neighborhoods into festive gatherings. I hope you all can experience our kimjang, which is made with different ingredients and skills in every household.”

She then personally made kimchi, assisted the ambassador spouses with their own preparations, and engaged in friendly conversation.

When asked by the French ambassador’s spouse when she prefers to eat kimchi, Kim replied, “I like kimchi when it’s crisp and fresh, almost like a salad.” She added, “There’s no end to talking about kimchi. Once it ferments, nothing goes to waste. If you make Kimchi-jjigae with it, you’ll gain weight!”

The participants enjoyed pre-prepared kimchi, boiled pork slices, tofu, and soybean paste soup together while chatting.

Explaining the different types of kimchi, including Mustard Greens Kimchi (Gat-kimchi), Pa-kimchi (green onion kimchi), and Baek-kimchi (white kimchi), Kim reiterated, “This Baek-kimchi is my husband, the President’s, top favorite.”

She also commented, “Grilling Samgyeopsal with Mustard Greens Kimchi is incredibly delicious,” and explained, “Kimchi is rich in lactic acid bacteria, which helps soothe and comfort your stomach.”

After finishing the kimjang, Kim said, “I have never skipped kimjang in any year. Last year, I did it alone, and I thought I might miss it this year, but thanks to all of you, I was able to make kimchi again,” expressing her gratitude to the ambassador spouses.

She continued, “Kimchi is more than just a side dish. In Korea, people come together to make kimchi, and the flavor changes as it ferments. I hope that people from different cultures can also come together and mature in harmony.”

For this event, a variety of seasonings were prepared to accommodate different dietary cultures, including vegetarian and halal options. The ambassador spouses packed the kimchi they made into jars to take home.


y27k@fnnews.com Seo Yoon-kyung Reporter