Kimchi Bus : A Revolution of Korean Food!

What’s your passion, and how far has your passion taken you?
Today I will introduce three very ordinary men whose passion for food, especially Korean food, will be taking them around the world. I interviewed two of the three, Si-hyeong Yu(29), and Young-dae Shim(27) over email. Along with Seok-bum Cho(25), they will be setting off on the ‘Kimchi Bus’ tour around the world this coming September. Starting in Russia and finishing in North America. the “Kimchi Bus” is a project that has a primary goal of publicizing Korean food and culture to the world.

Si-hyeong Yu

Young-dae Shim

Seok-bum Cho

All pictures taken from Si-hyeong Yu's personal blog  


 When they were asked the purpose of the trip, Yu, the leader of the team who went on a trip around the world with only 26 euros in 2006, answered, “It was saddening to realize how Korean food was unknown to the world when I travelled around the world in 2006. Not only Korean food, but the country ‘Korea’ was unfamiliar to the foreigners. As someone who has majored in cooking, it was this feeling of sorrow along with our pride in Korean food that started the Kimchi Bus project." Together, they aim to change the impression of Korean food to the world. “People keep talking about the globalization of Korean food, but not many people are actually taking action, We hope that our tour will prove even a small effort can make a difference.”

The three youth became good friends as fellow students of Kyung Hee University. Knowing each other thoroughly and having common passion, they had almost no trouble preparing for the trip. These men were not only passionate, but also rather thoughtful. Instead of travelling in a professionally set package or merely participating in international competitions and exhibitions, they will be travelling in a camping car. Yu explains, “We want to deliver our message personally, interacting both physically and psychologically with the regional people. We want even those in the isolated parts of every country and those who live off the mainstream of the modern lives to learn about Korean food, and a camping car seemed perfect for the job.”

 Moreover, the name Kimchi might seem rather childish at first, but Yu explains there is a special reason why they placed it at the core of their tour. “We cannot talk about Korean food without mentioning Kimchi, and it is also the most well known food outside Korea. It has unimaginable possibilities in cuisine, we will be combining Kimchi, as a representative Korean food, and other regional foods, like a fusion--resulting in Kimchi Taco, Kimchi Kebab, and Kimchi Paellasot—so that the natives can take in Korean food more easily.” Through the tour, Yu hopes to express the flexibility of Korean food: its ability to fulfill sweetness, spiciness, saltiness, and even bitterness, at the same time providing nutritious dishes.

바게트와 김치카포나타

김치퀴슈

However, their days have not always been easy. Since they were the only interested students when they first had the idea, some of their acquaintances were doubtful of their attempt. Moreover, still young and inexperienced, getting sponsors and supporters were challenging. Yu expresses the team’s last minute tension, “We are still very imperfect. This project is not an easy one so we feel pressure and always feel nervous and worried.” Fortunately, the big problems are all behind now, and they are at the stage of completing their contracts for financial support. Afterwards, they will start training for actual cooking. The Kimchi Bus is expected to set off during the mid September after Chusuk(Korean Thanks Giving). After an opening event in Korea, the bus will go oversea to Russia, cross Eurasia, Middle East, Europe, and finally, North America by July next year.

So, how did these men become such passionate cooks (Yu says that he is not a professional cook yet, but he will be one in just two months)? Shim says that he started to cook in high school. “I sometimes cooked at home just for fun. The food did not taste good, but cooking itself was just fun. Later, I took a professional path in cooking because I believed it was something I could really enjoy without getting restricted by money.” Yu, on the other hand, says that he naturally grew fond of cooking because his parents were busy, and he had to make his own meals.

 

김치 퀘사디아

김치 슈크르트

Even though both had started cooking at a relatively early age, they both expressed the importance of other factors than technical skills. Yu says “Cooking is not only about technical skills. It is very scientific and complex. Thus, those hoping to become great chefs obviously need to have concrete foundations. Also, faith in oneself and what one is doing is the foremost important thing. ‘Do I really want to do this, and can I be good?’ When you can say yes to these questions, then you can persuade your parents, or else overcome their opposition.” Shim added to this, and said, “To cook properly, you also need to study hard generally. Studying hard will not only help you in learning professional cooking, but also help you in the long run. Illiterate cooks will cook mechanically, whereas literate cooks are more creative and gain more knowledge more quickly than those who are not.” Shim furthered his answer by briefly introducing Heston Bluemental, the world famous cook whom he respects the most. “Bluemental reinterpretates simple, ordinary foods with his highly advanced and scientific skills into something completely original and sophisticated. Moreover, rather than learning from famous chefs, he pulled his restaurant Fat Duck up to the second best restaurant in the world with his own genuine ideas. He’s an honest chef and scientist.”

Lastly, to the question of whether there are any bigger or personal goals in doing the Kimchi Bus project, Yu demonstrated great zest, “I suppose it’s also about challenging myself. How much can I achieve. After completing the 2006 trip with no money, I tasted the savour of accomplishing my goals and grew more confident about challenging myself.” Shim, in contrast, expressed hopes of promotion in his career.

In ending the interview, leader Yu closed by saying, “Many people ask what we are planning to do after the tour, but we have not gone that far yet. Right now, our mind and body are busy enough with Kimchi Bus, and we really cannot think about other things until it is over. After the trip, many changes will have occurred, and I suppose we will be acting according to those changes.”

 For more information about the Kimchi Bus, visit Kimchi Bus online page ‘www.kimchibus.com’ or Si-hyeong Yu’s blog ’www://optimist.crazytour.net/’. Also, for more information about Si-hyeong Yu’s 2006 No-money trip, read his book “26 Euro“.