“Hallyu” – Korea’s wave of cultural content to flourish at CEL centre

K-Style Hub – Hansik experience in CEL center

“The Culture Creation and Convergence Belt” (CEL Center) opened in 2015, and is the core driving force behind Korea’s growing cultural content industry. The name of this belt, CEL stands for Creative Economy Leader and/or Cultural Enrichment Leader and it is hoped that the complex will boost the nation’s blossoming cultural content industry as it will act as an incubator for cultural startups. One of the major programs of CEL is the K-Style Hub. It provides a Korean Culture Experience, Tour Information Center, and Korean Traditional retail stores. Among the many Korean Cultural Experiences, K-Style Hub focuses on Hansik, the Korean Food Experience.

Hansik will be used to refer to both Korean food and culinary culture

Hansik does not simply refer to Korean food, but the evolution of traditional custom and the Korean philosophy of living in harmony with nature. Just by looking at a Korean meal, with its many side dishes complimented by rice and soups, it is easy to see how Koreans combine delicious flavours with a well-balanced nutrition. Korea’s fermented food, such as kimchi, doenjang (soybean paste), and gochujang (Korean chili paste) has gained recognition on a global scale and contains the secrets of how Korean people maintain health and flavour.

The Site To Taste and Experience Korean Cuisines

At the K-Style Hub, visitors can experience Korean food processes first-hand. Visitors arriving to the 3^rd floor of CEL and the ‘Korean Exhibition Hall’ will be able to understand the diversity of the country’s 24 subdivisions, showcasing various tour products, seasonal customs and cuisines emerging as a result of the country’s varying regional climate conditions. The hall also replicates a table full of ingredients that make up the key aspects of Korean food, allowing you to experience different Korean spices using all five senses. Visitors can also enjoy scenery of a traditional Jangdokdae* placed in Korean-style houses and earthenware water bowls.

* Jangdokdae is a place where a series of jars are gathered. The jars are used to ferment or simply store comestible goods, typically Kimchi, soybeans and so on.