November 4, 2025 — The Student Union Board (SUB), in collaboration with the Center for the Study of Languages and Cultures (CSLC), hosted a vibrant and insightful lecture titled “Kimchi on the Move: Diaspora, Media, and Identity” by Professor Hana Kang of the Department of East Asian Languages and Cultures. The event, held on Tuesday, November 4, in the Hagerty Family Café of the Duncan Student Center, drew an enthusiastic crowd and concluded with an authentic kimchi tasting that delighted attendees.
Exploring Korean Heritage Through Fermentation
Professor Kang, who teaches Korean language and linguistics at Notre Dame and holds a Ph.D. from The Ohio State University, guided the audience through the deep cultural significance of kimchi—Korea’s iconic fermented vegetable dish. She traced its long history, emphasizing the traditional Kimjang practice of collective kimchi-making and its role as a cornerstone of Korean identity and community life.
The lecture also explored how kimchi has traveled and transformed through the Korean diaspora. Professor Kang shared fascinating examples such as Carrot Kimchi (Morkovcha), a variety developed by descendants of Koreans who migrated to the Russian Far East in the late 19th and early 20th centuries, with later generations settling in Central Asia (primarily present-day Kazakhstan and Uzbekistan). These adaptations, she noted, reflect the resilience and creativity of diaspora communities who reimagined Korean foodways in new environments.
Through literary and media examples—including multicultural children’s picture books—Professor Kang illustrated how kimchi has evolved from an ethnic symbol associated with marginalized immigrant identity into a celebrated marker of globalized Korean culture. Interweaving academic insight with personal anecdotes, she reflected on the intergenerational meaning of making kimchi with her family.
A Flavorful Conclusion
The evening culminated in a kimchi tasting session featuring ten varieties specially sourced from an authentic Chicago vendor. Attendees sampled classic cabbage kimchi alongside unique types made with Summer radish Kimchi, Ponytail Kimchi, Korean radish, chives, stuffed cucumber, green onion, white kimchi, and more—all served over rice.
Approximately 40 students, faculty, and staff participated in the event, ranging from Professor Kang’s students to first-time tasters eager to experience the flavors of Korean cuisine. The tasting sparked lively discussions, with many sharing personal impressions and newfound appreciation for the dish’s complexity.
This successful collaboration between the SUB and the CSLC offered students and faculty a meaningful opportunity to engage with Korean culture beyond the classroom. Professor Kang’s lecture not only deepened understanding of kimchi as a culinary tradition but also highlighted its role in shaping identity, memory, and belonging across borders.
About the CSLC
The Center for the Study of Languages and Cultures (CSLC) aims to support language learners at ND by facilitating meaningful experiences with linguistic acquisition and exchange - both in our campus community and abroad. We believe that access to the world's languages and cultures allows us to seek out new perspectives, to value the diversity of the world's cultures, and to embody global citizenship.