Korean Service for Foreigners (KSF) hosted a Korean traditional food festival for SIS faculty on Feb. 14, offering teachers a chance to explore diverse Korean cuisine. The club prepared a total of 10 traditional dishes: sikhye, japchae, tteokguk, modum jeon, frozen persimmon, mandu, yakgua, honey rice cakes, and galbi-jjim.

Food festivals are one of the core events held by KSF, which aims to help foreigners at SIS adjust to life in Korea and create a welcoming atmosphere for them during their time in the country.

“The food fair was really enjoyable and it was a great way to experience Korean culture firsthand,” Alaina Ramey, teacher visitor, said. “I recognized a few dishes, like galbi-jjim, but many were completely new to me. My other favorite was yakgua, which I had never tried before. Even for dishes I was familiar with, it was great to finally learn their names and cultural significance.”

The event also displayed informational posters that gave insight into the ingredients, history, and significance of each dish, helping teachers better understand Korean food beyond their taste. Club members also actively shared their knowledge about each dish, greeting the teachers with warm guidance.

“The posters helped me learn more about each dish, their origins, and how they fit into Korean culture,” Robin Ibbotson, another teacher visitor, said. “Having this background made the experience even more meaningful. I also enjoyed the food, especially the kimchi mandu.”

Like in any other country, many foreigners face cultural barriers in adapting to a completely new environment—unfamiliar language, customs, and even foods. Amidst such challenges, events like food fairs can help bridge the cultural gap and provide a space where teachers can engage with Korean culture in a light, enjoyable way.

The experience of sharing a warm bowl of galbi-jjim or discovering a new favorite treat may seem small, but it can be a meaningful step toward feeling a deeper sense of belonging in their new community.