It’s official! Korean food is a full-blown obsession in South Africa. And now, thanks to a new partnership between the Korean Cultural Centre (KCC) and Steyns Culinary School, it’s becoming part of formal chef training too.
The first session kicked off earlier this week in Pretoria and there’s plenty more coming. Here’s what you need to know.
A taste of Korea, straight from the classroom
The Korean Cultural Centre and Steyns Culinary School signed an MoU (Memorandum of Understanding) on 16 April.
This marks the start of an ongoing collaboration to teach Korean cuisine in a structured, academic way. That means future chefs won’t just be making kimchi because it looks good on TikTok…
They’ll actually understand the culture, techniques, and ingredients behind it!
Steyns, which already has a reputation for producing serious culinary talent (including a Michelin-starred chef), is now adding Korean food to its Global Cuisine class.
Korean cuisine a ‘growing force’
David Steyn, director of Steyns Culinary School, put it plainly: “Korean food is no longer a niche interest in South Africa, it’s fast becoming a culinary phenomenon.”
“You can now find gochujang and bulgogi sauce on supermarket shelves, and Korean-inspired dishes are appearing on mainstream menus,” Steyn adds.
He says Korean cuinese has gone beyond being “just a trend.” It’s now a “growing force in the culinary world,” and their students “should be ready to embrace it.”
And he’s not wrong. Korean food is everywhere, and South Africans are hungry for it. Literally and figuratively!
What’s on the menu?
Students will learn everything from traditional dishes to modern fusion, supported by expert instructors and materials provided by the Korean Cultural Centre.
Expect hands-on lessons at both the Cultural Centre and the culinary school.
The aim? To build a new generation of chefs who can prep a perfect bibimbap or simmer a showstopping doenjang jjigae.
It’s about so much more than just cooking, though.
This partnership is about bridging cultures, growing talent, and giving South African chefs access to the kind of global knowledge that opens real doors in the food world.
More to come!
Prepare for more than just a once-off course… (See what I did there?)
The Korean Cultural Centre is already planning themed workshops, short intensives, and more long-term collaborations with culinary institutions across the country.
Korean Cultural Centre director JiYeol YOU, says the collaboration is a “pivotal step in establishing Korean cuisine as a serious culinary discipline in South Africa”, with the goal to support South African students.
“We’re committed to supporting South African culinary students as they develop the skills and knowledge to become ambassadors of Korean food on the global stage”, he concluded.
Honestly? We’re here for it.
