Something delicious is brewing on South African (SA) plates. The SA Chefs Association (SA Chefs) has teamed up with the Korean Cultural Centre in SA (KCCSA) for a mouth-watering culinary exchange that promises to delight food lovers in January 2026.
Over three days in Johannesburg and Pretoria, local and visiting chefs will share live demonstrations, masterclasses, and an exclusive Chef’s Table experience, blending the best of Korean and SA culinary traditions.
The collaboration took centre stage on the Expresso Morning Show on November 17, 2025, where Chef Raynor Damons, former SA Chefs Director and Food & Beverage Manager at Accor, introduced viewers to the soul of Korean cuisine, known as Hansik. Central to this tradition is Obangsaek, the philosophy of five cardinal colours, blue/green, red, yellow, white, and black, representing the natural elements of wood, fire, earth, metal, and water. Every dish follows this principle, balancing colour, flavour, and nutrition in a way that’s as beautiful as it is delicious.
Raynor whipped up four iconic Korean dishes during the show; Bibimbap, a colourful “mixed rice” bowl of vegetables, meat, egg, and gochujang, where every bite is harmony on a plate; Bulgogi, marinated Korean BBQ beef celebrated for its rich flavour and communal spirit; Bibim mandu, pan-fried dumplings tossed in a spicy-sweet sauce that captures the lively street-food culture of Korea; and LA galbi, Korean BBQ short ribs marinated in a blend of soy, garlic, pear, and sesame oil, showcasing the delicate balance of sweet and savoury.
Founded in 2021, the KCCSA believes that culture is the ultimate bridge connecting people. Through this partnership, both organisations are using food as a universal language, encouraging South Africans to explore Korean culinary philosophy while celebrating their own local flavours. “Food is one of the most powerful ways to show who we are,” says Raynor. “This collaboration is about flavours meeting, sharing, and enjoying a meal together, something every culture understands.”
When the January 2026 exchange kicks off, around ten Korean chefs will work alongside local talent to demonstrate techniques, share ingredients, and create innovative fusion dishes. Early ideas include Bulgogi Bunny Chow, Japchae-stuffed Dombolo, and Kimchi–Atchar Slaw, playful and flavourful mashups that show just how much fun cultural exchange can be on a plate.
This partnership is about more than food; it’s a celebration of creativity, friendship, and shared learning between chefs and food enthusiasts across SA and Korea.
–ChannelAfrica–
