Cooking the Katchi Kapshida way Published March 13, 2008 By Nel del Leon USFK Public Affairs Office Republic of Korea -- Mrs. Katie Bell, wife of Gen. B. B. Bell, USFK commander, led a group of American spouses in a special Korean cooking class sponsored by the Korea-America Good Neighbor Society (KAGNS) for military family members at the Food Research Institute of Sukmyung Women's University. In a Katchi-Kapshida fashion, spouses from the Combined Forces Command (CFC), including Ms. Bae Jung-hee, wife of the CFC deputy commander, joined and helped the American spouses prepare Korean dishes. Professor Han Young-sil, director of the university's Korean Food Institute, provided hands-on instructions as well as background information on the art and history of Korean cuisine. The participants prepared White Kimchi (non-spicy pickled cabbage), Bibimbap (steamed rice with vegetable and meat toppings), Nubiani (marinated beef), and beverages like Yooja-cha (citron tea) and Sujunggwa (ginger and cinnamon-flavored drink). The final cooked products were presented and shared by all participants during lunch. According to Mr. Ro In-ho, KAGNS executive secretary, "the cooking class is a delicious way to increase awareness and appreciation of Korean culture." One of the primary goals of KAGNS is to enhance the ROK-US alliance through friendship and cultural understanding.