Kimchi is a staple side dish, known as banchan, in Korean cuisine. Made from salted and fermented vegetables, there are various types of kimchi, unique from region to region, depending on ingredients and weather conditions. Through its fermentation process, kimchi becomes a superfood containing vitamins A and B and minerals such as calcium and iron. Susan Durso, Founder of Anomaly Season, discusses her contemporary take on traditional kimchi with Lynda… Read More

Professor and author Bruce E. Bechtol, Jr. discusses his new release, North Korean Military Proliferation in the Middle East and Africa: Enabling Violence and Instability. In dialogue with Senior Director Stephen Noerper, Bechtol speaks to the DPRK’s ongoing sales of conventional weapons, ballistic missile and WMD systems and technology, as well as collaboration, in the world’s more volatile regions. Korea at a Crossroads: North Korean Military Proliferation in the Middle… Read More

New York-based documentary filmmaker, Joseph Juhn, discusses immigration and ethnic identity through his short documentary, “Letter to My Children.” Join us for a screening and discussion, followed by a networking reception with drinks on the 25th floor terrace. The rooftop reception includes light snacks and cash bar with $5 beer and wine. [YPN]Diaspora: The Search for Identity Thursday, September 6, 2018 | 6:30 PM The Korea Society 350 Madison Avenue,… Read More

Communications Director of the Korea Economic Institute of America in Washington DC, Jenna Gibson, presents on the commodification of K-culture on a global scale. Ms. Gibson reflects on regional marketing strategies and the economic impact of Korea’s exportation of Kpop. Followed by Q&A and reception with Korean food and drinks. + - Admission Click to collapse The Korea Society Fellow, Patron and Corporate members: FREE with registration Tickets Members &… Read More