THE KOREA SOCIETY

  Once considered a dubious cuisine relegated to the "ethnic food" category, Korean food is now hotter than ever in the United States and beyond. Ingredients like gochugaru and gochujang show up on menus of American fast food chains and local grocery aisles, while Korean cooking shows and meokbang videos have become a genre of their own on streaming platforms and social media, such as Netflix and YouTube. Today,...

Read More

Stimson Center senior fellow and China Program director Yun Sun and Asia Society Arthur Ross director of the Center for US-China Relations Orville Schell join senior director Stephen Noerper to discuss where Korea sits relative to China and US priorities. They explore China policy in the new US administration, alliances and expectations, and prospects for improvements or further deterioration in Sino-US ties. This...

Read More

Yul Kwon, Google Senior Director of Product Management and the first Asian American winner of the CBS reality show Survivor, will join the Society to share his diverse career trajectories in product management, technology, law, and media. Yul has worked with major government agencies and private companies including Google, Facebook, the Federal Communications Commission, the US Senate, McKinsey, and PBS. As the first...

Read More

Former Minister of SMEs and Startups of ROK and Seoul Mayoral candidate, Park Young Sun joins The Korea Society for a conversation on Korea's new innovative syringe development, known as the ‘K-Syringe.’ This conversation will be led by Society President Tom Byrne. Minister Park will discuss the current progress on K-Syringe in combating COVID-19 as well as her active involvement in its advancement. The conversation...

Read More

Speaker's Photo by Nick Surett nicksurette.com There is a long and illustrious history of fermentation in Korean cuisine. Different types of fermented food - doenjang, ganjang, gochujang, and kimchi to name just a few - are integral and essential to the Korean way of eating and cooking. Join Irene Yoo as she provides an overview of Korean art of fermentation and tips on how to incorporate Korean fermented food in...

Read More

Michael D. Shin, a Fellow of Robinson College, Cambridge, looks at the late Joseon period and the Japanese colonial period to examine the historical causes of Korean division and investigate their impact on inter-Korean reconciliation in this program supported by the UniKorea Foundation. Understanding the deep historical causes of Korean division sheds light on the persistence of the division after the end of the...

Read More