The culinary celebration of culture between Korea and South Africa is taking centre stage. Two vibrant food traditions are coming together in a powerful new collaboration.
The South African Chefs Association (SA Chefs) and the Korean Cultural Centre in South Africa (KCCSA) have announced an exciting partnership. Together, they aim to connect culinary traditions, creativity, and philosophies from both nations.
The initiative will culminate in a three-day Korean–South African Culinary Exchange in January 2026. The programme will feature demonstrations, masterclasses, and a joint Chef’s Table experience in Johannesburg and Pretoria.
Meanwhile, ahead of the 2026 event, the collaboration was showcased on the Expresso Morning Show on 17 November 2025. This formed part of the programme’s G20 Summit series. Representing South Africa, Chef Raynor Damons — former SA Chefs director and Food & Beverage Manager at Accor — joined forces with the Korean Cultural Centre. Together, they introduced viewers to the beauty, philosophy, and harmony of Hansik, the traditional cuisine of Korea.
Culinary Celebration of Culture: A Philosophy of Balance and Harmony
As a result, this philosophy guides the balance of colour, flavour, and nutrition in every Korean meal.
During his Expresso appearance, Chef Raynor demonstrated four iconic dishes that capture the soul of Korean cooking:
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Bibimbap (비빔밥) – meaning “mixed rice.” This colourful dish combines vegetables, meat, egg, and gochujang (red chilli paste). Consequently, it achieves harmony in taste, texture, and nutrition. Each colour represents balance and unity.
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Bulgogi (불고기) – marinated Korean BBQ beef dating back to the Goguryeo Kingdom. Notably, it embodies the warmth and hospitality of Korean dining. Grilled and shared at the table, bulgogi symbolises togetherness.
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Bibim mandu (비빔만두) – pan-fried dumplings filled with minced meat and vegetables. They are then tossed in a spicy-sweet gochujang sauce. As expected, this vibrant street food reflects the lively side of Korean cuisine.
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LA galbi (LA 갈비) – Korean BBQ short ribs marinated in soy sauce, garlic, pear, and sesame oil. Ultimately, it showcases Korea’s mastery of balancing sweet and savoury flavours.
Building Bridges Through Food
Founded in 2021, the Korean Cultural Centre in South Africa operates under Korea’s Ministry of Culture, Sports and Tourism. Importantly, the Centre believes culture is the ultimate bridge connecting people and advancing humanity.
Through its partnership with SA Chefs, the organisation aims to deepen cultural exchange. At the same time, it promotes mutual understanding through the universal language of food.
“Food is one of the most powerful expressions of who we are,” says Chef Raynor Damons. “This collaboration reminds us that while flavours may differ, the joy of sharing a meal is something every culture understands.”
A Shared Table, a Shared Future
Together, they will host demonstrations of authentic Korean cuisine. In addition, they will share techniques and ingredients. Most importantly, they will create innovative fusion dishes that celebrate both nations’ culinary heritage.
Sample fusion ideas already being explored include Bulgogi Bunny Chow, Japchae-stuffed Dombolo, and Kimchi–Atchar Slaw. Clearly, these playful combinations reflect the creativity and warmth shared between both culinary communities.
Ultimately, this partnership between SA Chefs and the Korean Cultural Centre marks the beginning of a long-term collaboration. It is designed to foster professional exchange, friendship, and shared learning between chefs and food enthusiasts across both nations.
