First Lady Kim Hye-kyung Visits Korean Cultural Center New York: "Actively Promote the Uniqueness and Excellence of Korean Culture"

"I Will Strive to Promote Korean Food Worldwide, Please Join Me in This Effort"

On the morning of the 24th (local time), First Lady Kim Hye-kyung visited the Korean Cultural Center New York and attended an on-site K-Food roundtable held at the center, according to Deputy Presidential Spokesperson Jeon Eun-soo on the 25th.

The Korean Cultural Center New York is one of the most prominent among the 35 cultural centers worldwide and has been leading the spread of the Korean Wave in New York since it first opened in 1979. In 2024, it relocated to a new, standalone building with two basement floors and seven above-ground floors, establishing itself as a Hallyu multiplex that hosts a variety of cultural and artistic events, including performances, films, art, books, and Korean cuisine.

On this day, First Lady Kim encouraged the staff of the center and urged them to continue their efforts to promote the uniqueness and excellence of Korean culture in New York, which is considered the center of global arts and culture. At the K-Food roundtable held on the first floor of the Korean Cultural Center New York, she met with experts in Korean cuisine, including Korean chefs active in New York, K-Food themed travel agencies, and K-Food distribution professionals, to discuss the current state and future prospects of the globalization of Korean cuisine.

First Lady Kim emphasized that Korean cuisine is not just food but a culture that embodies the life and sentiments of the Korean people. She expressed her gratitude to the experts from various fields who are contributing to the promotion of Korean cuisine as a part of Korean culture across different sectors.

Chef Kim Hooni, the owner of Danji, the first Korean restaurant to receive a Michelin star, said, "While studying the history of Korean cuisine, I realized that deliciousness is a given, but more importantly, the true strength of Korean food is its ability to heal through food. In particular, Korea's fermented soybean brick, Meju, contains very powerful lactic acid bacteria. I hope there will be more interest in this even in Korea."

Catherine Heald, co-CEO of the Asia-specialized travel agency Remote Lands, said, "When I founded the company for Asian travel 20 years ago, for the first 10 years, no one was looking for travel packages to Korea. But now, thanks to the K-WAVE, Korea has become a 'cool' travel destination even among the younger generation." Chef Kim Hoyoung, owner of the Michelin one-star Korean restaurant Jua, stated, "For the globalization of Korean cuisine, there is a need for a specialized and systematic Korean culinary institute, similar to France's Le Cordon Bleu, Japan's Tsuji Culinary Institute, or Italy's Alma School."

In response, First Lady Kim said, "I realized just how popular Korean cuisine is in the United States after visiting Koreatown shops here in New York. Ten years ago, Kimbap lunch boxes were something students were teased about in American schools, but now they are incredibly popular. I will actively consider the opinions shared today and strive to promote Korean food around the world. I ask for your continued support."