Life
[INTERVIEW] "I chose Busan because it is a big city with a vibrant food culture"
Kamal Oli, from Nepal, is a student at Youngsan University.
"If I Were Reborn, I Would Live in Busan Too" is a web series on BusanTube, the city's official YouTube channel, featuring people from diverse backgrounds who share their personal experiences of living in Busan. The videos offer a glimpse of life through the eyes of non-Koreans, highlighting the city's distinctive charms from a fresh perspective.
The latest episode features Kamal Oli, an international student from Nepal who studies Asian cuisine at Youngsan University. Mr. Oli won bronze and silver medals at the 9th Jeju Local Cuisine and Worldchefs International Culinary Competition.
The full episodes of "If I Were Reborn, I Would Live in Busan Too" are now available on BusanTube.
Q. Please introduce yourself.
A. My name is Kamal Oli. I am 23 years old. I am an international student from Nepal, currently studying at Youngsan University. My major is culinary arts. I am passionate about food, culture and learning new culinary skills, especially Asian cuisine.
Q. Why did you choose to study in Korea, particularly in Busan?
A. I chose Korea because it is renowned worldwide for its sophisticated culinary education, vibrant food culture and high standards of hospitality and safety. Korea skillfully integrates traditional cuisine with modern culinary innovation, which is critical to my future profession as a chef.
I chose Busan because it is a big coastal city with a vibrant food culture, particularly seafood-based cuisine. Busan offers different gastronomic experiences, thriving local markets and exposure to regional Korean food traditions. In addition, Busan is a student-friendly city with a high quality of life, a lower cost of living than Seoul and several opportunities for culinary training and internships.
Q. What motivated you to pursue your studies in Asian cuisine?
A. Asian cuisine is rich in history, flavor and technique. My desire to study in the Asian Cuisine Department stems from my deep interest in Asian food and cooking techniques. Asian cuisine is diverse, healthful, and profoundly rooted in culture, history, and philosophy. I wanted to develop a professional understanding of not only Korean cuisine, but also Japanese, Chinese and Southeast Asian cuisines.
Youngsan provides hands-on instruction, professional culinary skills and knowledge of traditional and current Asian cooking techniques. Studying Asian cuisine will help me become a skilled chef with a broad understanding of flavors, ingredients and presentation. My long-term objective is to establish a successful culinary profession and contribute to the international promotion of Asian food.
Q. What are the most notable differences between Korean cuisine and Nepali cuisine?
A. In my opinion, the primary distinction is in the flavors and ingredients. Korean cuisine places a high value on fermentation, as evidenced by dishes like kimchi, doenjang, and gochujang, which produce complex flavors. It also features additional fish, chili paste and side dishes presented together.
Nepali cuisine, on the other hand, focuses on spices such as cumin, coriander, turmeric, and ginger, with less fermentation. Our meals are typically simple, featuring dishes such as dal, bhat, tarkari, and achar, but they are well-balanced and satisfying. Both cuisines emphasize rice and communal meals, but the cooking techniques and flavor preferences differ significantly.
Q. What dish would you serve to introduce Koreans to Nepali cuisine?
A. Momo is similar to Korean dumplings but has a distinct Nepali flavor; therefore, I would recommend it to Koreans. Momo are easy to eat, can be filled with meat or vegetables and are fried or steamed. Korean palates would particularly like the spicy tomato-sesame dipping sauce.
Q. What advice would you share with international students who wish to study culinary arts in Busan?
A. My advice is to be open-minded and hardworking. Busan is cheap, safe and full of opportunities. Learning Korean, even at a basic level, is very helpful in kitchen classes and daily life. Students should respect kitchen discipline, practice regularly and learn from both successes and mistakes. Busan offers many opportunities to learn, so staying motivated and curious is very important.
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