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Kimchi fried rice with sunny side up egg, November 11, 2023, Photo by Hyeonyeop Kim.
The Kimchi Canvas: Painting My Heritage with Flavor
The Kimchi Canvas: Painting My Heritage with Flavor
By Hyeonyeop Kim
As the aroma of garlic, ginger, and fermented vegetables wafts around me, my childhood memories cascade back. When I lived in South Korea, my family would come together every autumn for Kimjang, a traditional Korean practice of preparing large quantities of kimchi to consume in winter. This annual ritual was about more than just food; it reminded us of our heritage, our connection to each other, and our identity as Koreans.
The day I fell in love with kimchi was somewhat unexpected. Growing up, I had always turned up my nose at kimchi, deterred by its strong aroma and disagreeable appearance. But everything changed one day when my mom decided to whip up a dish of kimchi fried rice. As I took my first bite, there was no familiar pungent scent nor the striking appearance I had associated with kimchi. It tasted different, milder, and incredibly delicious. When she revealed that the secret ingredient was something I had been avoiding for years, I was shocked. I did not expect this simple meal to become one of my youth's most memorable experiences.
Napa cabbage kimchi that my mom made, November 4, 2023, Photo by: Hyeonyeop Kim.
Cubed radish kimchi that my mom made, November 4, 2023, Photo by: Hyeonyeop Kim.
After that surprising revelation, my interest in kimchi deepened, leading me to explore its rich history. The history of Korea is linked with the tale of kimchi. “Kimchi was born out of necessity, in the darkness and cold of the Korean winter” (Park). In works like Sikyung, written between the eleventh to seventh centuries BC, and the Samguk Sagi from the 12th century, references to early forms of Kimchi shed light on its ancient roots (Surya and Nugroho). These narratives often highlighted the uniqueness of kimchi, differentiating it from similar dishes, such as China’s pao cai.
The beauty of kimchi lies in its versatility and adaptability to the seasons. Its ingredients reflect Korea’s varying climate, from the fresh and crisp radishes of spring to the hearty cabbages of winter. Taking a bite of kimchi is like receiving a warm embrace during chilly months; its spiciness and tang instantly awaken the senses. The outer leaves are slightly crispy, while the inner layers have absorbed the flavors of garlic, ginger, and chili, offering a burst of taste with every mouthful. Whenever I enjoy kimchi, I now prefer to eat it straight from a ceramic jar, just as it's traditionally stored. The cool touch of the container juxtaposed with the spicy contents always takes me back to that unexpected dinner.
What strikes me most about kimchi is its profound simplicity. The primary ingredients are humble—cabbage, salt, and spices (Jones). This simple dish, kimchi, opened doors to a world of Korean food for me. From being a child who hesitated at the sight of unfamiliar foods, my bond with Kimchi propelled me to explore other traditional dishes like bulgogi and samgyetang. Each bite deepened my connection to my cultural roots, making me appreciate the artistry and stories behind every recipe.
Kimchi has been a part of my life since I was introduced to the Korean palette. I can’t help but feel nostalgic about kimchi; from its humble beginnings as a way to preserve vegetables, to the acquired taste that it brings, it has always brought comfort to me even during difficult times. I have integrated kimchi into my identity in many ways: its unique flavor is something I cannot live without.
Work Cited
Jones, Paul. “Kimchi: What Is It and What Are the Health Benefits?” ZOE, 21 July 2022, zoe.com/learn/what-is-kimchi. Accessed 11 Nov. 2023.
Kim, Hyeonyeop. Kimchi fried rice. 11 Nov. 2023. Author’s personal collection.
Kim, Hyeonyeop. Napa cabbage kimchi made by my mom. 04 Nov. 2023. Author’s personal collection.
Kim, Hyeonyeop. Cubed radish kimchi made by my mom. 04 Nov. 2023. Author’s personal collection.
Surya, Reggie, and David Nugroho. “Kimchi throughout Millennia: A Narrative Review on the Early and Modern History of Kimchi - Journal of Ethnic Foods.” BioMed Central, BioMed Central, 3 Apr. 2023, journalofethnicfoods.biomedcentral.com/articles/10.1186/s42779-023-00171-w. Accessed 28 Oct. 2023.
Park, Brian. “The Profound Comfort of Kimchi.” Los Angeles Times, Los Angeles Times, 1 Oct. 2020, www.latimes.com/food/story/2020-10-01/kimchi-korea. Accessed 11 Nov. 2023.
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