The Kimchi Masters of South Korea Can Teach You a Thing or Two
www.nytimes.com
A former pop-singer, a YouTuber and a pioneering C.E.O. are among the select five given a special government designation. And they’re sharing advice for home cooks.
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    “Delicious kimchi begins with good ingredients,” said Lee Hayeon, 65, one of five people designated as a “Korean Food Grand Master” by South Korea’s agriculture department, which gives the title to makers across various categories, including liquor, tea and jang.

    On her YouTube channel, Ms. Lee says, “The dish requires so many ingredients, but you can make do by leaving things out or finding substitutions to achieve a similar flavor.”

    The stars of her kimchi are five different types of seafood — abalone, conch, octopus, oysters and raw shrimp — along with cabbage, garlic and gochugaru (Korean red pepper powder).

    Ms. Lee’s grand master application was over 200 pages long and took into consideration her culinary résumé, along with the fact that her paternal grandmother had passed down the recipe to her mother.

    Brainstorming ideas for the kimchi served to younger family members, Ms. Kang remembered that her grandmother-in-law once said red pepper seeds were as effective as gochugaru to achieve flavor.

    She has devoted herself to preserving banji’s place in history — giving lectures on how to make it and passing down her recipe to her daughter, Yoon Na-ri, who is apprenticing to become a kimchi master herself.

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