The South African Chefs Association (SA Chefs) and the Korean Cultural Centre in South Africa (KCCSA) have launched a culinary collaboration to showcase the traditions, creativity and philosophy of both Korean and South African cuisines.
The partnership will culminate in a three-day Korean–South African Culinary Exchange in January 2026, featuring demonstrations, masterclasses and a joint Chef’s Table event in Johannesburg and Pretoria.
Ahead of the 2026 programme, the collaboration made its public debut on the Expresso Morning Show on 17 November 2025, as part of the show’s G20 Summit series. Chef Raynor Damons, former SA Chefs director and Food and Beverage Manager at Accor, joined the Korean Cultural Centre to introduce viewers to Hansik, Korea’s traditional cuisine.
The Philosophy Behind Hansik
Korean cuisine is rooted in Obangsaek (오방색) – the philosophy of the five cardinal colours: blue or green, red, yellow, white and black. These colours represent the natural elements of wood, fire, earth, metal and water. This philosophy shapes the balance, nutrition and harmony found in every Korean meal.
During his Expresso appearance, Chef Raynor prepared four dishes that embody this philosophy:
• Bibimbap – “mixed rice” layered with vegetables, meat, egg and gochujang. Its colours and textures symbolise balance and unity.
• Bulgogi – marinated BBQ beef served communally, representing warmth and shared hospitality.
• Bibim mandu – pan-fried dumplings tossed in a vibrant gochujang sauce, reflecting the energetic spirit of Korean street food.
• LA galbi – short ribs marinated in soy, garlic, pear and sesame oil, illustrating Korean mastery of harmony between sweet and savoury flavours.
Building Cultural Bridges Through Food
Founded in 2021 by the Ministry of Culture, Sports and Tourism in Korea, the Korean Cultural Centre in South Africa aims to connect nations through culture. Through this partnership with SA Chefs, the Centre hopes to foster meaningful exchange and mutual understanding through food.
“Food is one of the most powerful expressions of who we are,” says Chef Raynor Damons. “This collaboration shows that while our flavours differ, the joy of sharing a meal is something every culture recognises.”
A Shared Table and a Shared Future
The Korean–South African Culinary Exchange in January 2026 will see around ten Korean chefs travel to South Africa to cook alongside local chefs. Together they will demonstrate authentic Korean dishes, teach techniques, share ingredients and create new fusion dishes that celebrate both culinary traditions.
Fusion concepts already in development include:
• Bulgogi Bunny Chow
• Japchae-stuffed Dombolo
• Kimchi–Atchar Slaw
These dishes highlight the creativity and enthusiasm shared between the two food cultures.
The collaboration marks the beginning of a long-term exchange designed to deepen friendship, professional growth and cultural knowledge between chefs and food lovers across both nations.
