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| yna@yna.co.kr 2023-12-04 07:00:37
*(The following is a word-for-word translation of an original interview article written in Korean.)
[K-People] Chef Kim Rockhun vows to 'make gimbap a global gastronomic icon like sushi'
By Kim Ji-sun
SEOUL, Dec. 4 (Yonhap) -- South Korean chef Kim Rockhun, 53, a culinary researcher known as “Rock Chef,” expressed his determination to make gimbap a beloved global icon, much like sushi, during a meeting at Seoul High School in Seocho-gu last month.
In recent times, Kim has gained increased attention, with a surge in love calls, especially after the explosive popularity of frozen gimbap released by a US grocery store chain led to shortages. However, Kim has been paving the way for the globalization of gimbap since the early 2010s.
Being the first Korean to be invited as a speaker at the UN World Tourism Organization (UNWTO) forum held in Macao in September, he actively promotes the excellence of gimbap. Recently, he has been making waves as a “gastronomic tourism stylist.”
Having captivated people worldwide with his “party gimbap,” Kim dreams of taking a leap forward, featuring diverse shapes and colors. He believes that now is the opportune time as frozen gimbap has diminished resistance, and the atmosphere is ripe for further development.
The allure of gimbap, according to Kim, lies in its “portability” and “eco-friendliness,” leaving no leftovers. Abroad, it is recognized as a healthy dish using local Korean produce, promoting rice consumption, and contributing to increased income for farmers -- an ideal 'beneficial food.'
Gimbap's ability to undergo infinite transformations based on ingredients makes it the most suitable menu item for “glocalization.” Kim received high praise for his locally inspired “Heuksan hongeo dolmiyeok (skate fish and rock seaweed) gimbap” showcased at the World Gimbap Festival in Sinan in October.
Taking on roles as a global ambassador for Pohang, Yeoju, and other places, Kim shares his unique “paldo gimbap” recipe, collaborating with local governments to promote both local cuisine and tourism.
Kim's connection with gimbap dates back to his college days in 1995. While working as a kitchen assistant in a Japanese restaurant in London during a radio journey through Europe, he often encountered misunderstandings where gimbap was mistaken for Japanese sushi. This experience motivated him to properly introduce gimbap to the world.
He decided to establish recipes and manuals during his enrollment at the Tokyo Sushi Academy in 2011. This decision was driven by the belief that understanding one's adversaries and oneself was crucial to learning sushi systematically.
Realizing the need to redefine the status of gimbap, he reflected on the undervalued perception of gimbap as a snack that was both inexpensive and convenient, yet deeply rooted in Korean culture as a soulful food crafted with a mother's care and touch.
Kim emphasized the importance of acknowledging gimbap as more than a simple dish, stating that while sushi chefs receive artisan treatment, gimbap is often downplayed to the level of “auntie” in reality. He advocated for the training of gimbap specialists through relevant education and qualification exams.
To make it easier for foreigners to pronounce and remember, he proposed changing the transliteration from “gimbap” to “Kimbop,” aligning with the branding approach seen in “K-food” and “K-pop.”
When asked about the key to his strong international presence, he attributed it to prioritizing “fun and enjoyment,” a philosophy that earned him the nickname “Rock Chef.” Participants in the process of rolling a 10-meter-long gimbap reportedly found it more akin to “play” than “cooking,” fostering a positive connection to gimbap through communication and empathy.
His short-term goal is to host a gastronomic festival supported by UNWTO in Korea next year.
Preparing for international expansion with his eponymous gimbap brand, he is also actively involved in the development of a collaborative robot for gimbap rolling. He believes that a standardized system exportable for unmanned stores is essential for gimbap to succeed globally.
Serving as the chairman of the “Korean Gimbap Forum,” comprised of experts from various fields, he engages in research activities, including organizing parliamentary discussions.
Recently conducting career mentoring for students at Seoul High School, he emphasized the importance of gaining diverse experiences for aspiring individuals.
He said we are living in an era where chefs need to be creators beyond just cooks, broadening one's perspective is crucial before diving into the culinary industry.
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