Kimchi Masterclass with Korea’s Kimchi Grand Master

There are only five people in Korea officially designated as Korean Food Grand Masters—and I had the rare chance to learn from one of them.

I joined a special Kimchi Masterclass led by Yoo Jung-Im (also romanized as Yu Jeong-Im), the official Pogi Kimchi Master (Master of Cabbage Kimchi)

Thanks to the Embassy of the Republic of Korea in Malaysia, I joined a special Kimchi Masterclass led by Yoo Jung-Im (also romanized as Yu Jeong-Im), the official Pogi Kimchi Master (Master of Cabbage Kimchi) and CEO of Pungmi Foods, established in 1986. Recognized by the Ministry of Agriculture, Food and Rural Affairs, she has devoted over 30 years to perfecting the art of kimchi-making.

A special Kimchi Masterclass led by Yoo Jung-Im (also romanized as Yu Jeong-Im)

Before the class began, she carefully inspected each table and adjusted the trays of cabbage herself, a sign of the precision and pride she brings to her craft.
“On behalf of the Ministry of Agriculture, Food and Rural Affairs and the Korea Agro-Fisheries & Food Trade Corporation (aT) Center, I welcome you to the K-Food Universe 2025,” she greeted the participants warmly.

Yoo also shared that Kimchi Day is celebrated in Korea every November 22, a date symbolizing kimchi’s 11 key ingredients and 22 health benefits. Coincidentally, it’s also her birthday. “I guess it’s fate,” she smiled.

To become a Kimchi Master, one must have at least 20 years of professional culinary experience. “I started making kimchi when I was 11 and launched my business at 30. Next year marks my 40th anniversary,” she shared proudly.

It’s been over a decade since my first kimjang (kimchi-making) experience in Seoul, and my skills were definitely rusty. Even though all the ingredients were prepared, stuffing the seasoning (yangnyeom) evenly between the cabbage leaves was no easy feat. Thankfully, two kind Korean ladies came to my rescue—and together, we completed the task.

The kind lady next to me helping me spread the  seasoning (yangnyeom) evenly.

During the session, I was interviewed by the event emcee, Sally, who asked how Malaysians feel about kimchi and my thoughts on the fermented dish. I shared that Malaysians are no strangers to fermented foods—we have our own local pickled and fermented favorites—and that the tangy, spicy flavor of kimchi makes it an appetizing side dish for many.

Interviewed by the event emcee Sally Shin, who asked how Malaysians feel about kimchi and my thoughts on the fermented dish.

I left with freshly made kimchi and a heart full of gratitude for this special taste of Korea, right here in Malaysia. It wasn’t just about making kimchi; it was about experiencing jeong (정)—that heartfelt Korean concept of warmth and connection.

Later, one of the vendors I had interviewed at a previous Korean event sent me photos he had taken of me making kimchi. While some may see this as a small gesture, I was deeply touched. As a journalist and photographer, I rarely have photos of myself and have missed out on many memorable moments. His act of kindness truly warmed my heart.

That day, I didn’t just make kimchi—I made a meaningful connection to Korean culture. Who would’ve thought a humble cabbage could hold so much warmth and jeong?