Filmmaker Steve Shin shoots world's first movie about kimchi

June 27, 2:00 PMOrganic Food ExaminerNatalie Rotunda

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About four months ago, I ran across a news item about the world's first-ever movie, produced and directed by Steve Shin, on kimchi. The documentary, “Kimchikhan,” will be released at the end of the year, or in spring 2010. From all I know about it so far, the documovie has real potential for helping us look at this Korean dish with new eyes, and a view to how and why we should include it in our diets.

I contacted Steve who was about to leave to shoot scenes in Korea for the documentary. He promised he’d stay in touch, periodically, with updates. In one, he wrote, “Am having a great time in the production process with our crews. We made kimchi steak , kimchi pasta , kimchi chicken quesadilla, kimchi ice cream, tomato kimchi and a lot of new menus without sugar, butter and regular salt.”  Who wouldn't be impressed by kimchi’s versatility! The only way we enjoy the kimchi in our fridge is straight up.

Filming is finished now, and Steve’s back in L.A. He took a little time away from a busy, busy schedule late this week, to answer questions about the movie and why he made it.

Was the movie completely shot in Asia, Steve?

It was shot in California and Korea and Japan.

What’s the movie’s running time?

It’s 95 minutes.

Do you follow one or several chefs in each of the three locations?

I've met several chefs in LA and Korea to make good kimchi and kimchi-based menus, with the main chef in the movie, Anna Kim. Other than chefs, I consulted and worked with other specialists, such as bamboo saltmakers, too.

Do viewers get to see them preparing kimchi?

Not only kimchi, but kimchi-based food.

Do you eat kimchi every day?

Yes, even with tacos, pasta, steak and other foods. I am making a kimchi, too.

I understand the movie is in 2D or 3D.

I will focus on 2D release, first. Regarding 3D, the audience will have to wear glasses which will be given to them by theaters.

Will the movie premier in Hollywood? Will you also release it on DVD? Do you plan to share clips on YouTube before the movie is released?

Yes. After it’s released in theaters (I'm planning to release it in 100 U.S. theaters), it will be released on DVD.

You can start seeing some clips in August through YouTube, and others.

Why did you focus on kimchi? Was there a personal involvement?

I had an idea to make movie regarding kimchi in 1986, and I tried to save money to produce it. I had a critical car accident in 1992, head to head collision, breaking bones from my neck to my toes. I could not remember many things but pain, and the moment I drank water kimchi. After I drank that, I felt that I could live and could have a normal life.

After I got back to a normal life, I studied this miracle food and found a lot of good things about this food with fermentation, which is vegetable-based.

And I had several scripts, which were written by me and other writers, which was a kind of comedy. But, for some reason, I could not start shooting with any of the scripts. And finally I started in April and wrapped on June 1st.

It took over 20 years.

What motivated you to make the movie?

I want to change our eating habits and eating menus that cause problems. We have to try to avoid processed food. That includes white sugar, white flour, bad salt, MSG, and some kinds of butters. And we should not use preservatives, agricultural chemicals, either. We can be healthier through eating kimchi, made with fermentation. It has a lot of good vitamins and detox functions. I want to change our eating habits, starting with heavenly food---kimchi.

What's the story behind the Vietnam-era photo [note: see slideshow that accompanies this article]?

Korean soldiers were crying when they ate kimchi in Vietnam's war after they could not eat kimchi for a long time, and they missed kimchi a lot, more than their girl friends! That photo is the real thing; soldiers were happy with kimchi. I interviewed one of the soldiers in this photo in the movie.

Kimchi certainly is a versatile food. Earlier, you’d told me the chefs had prepared dishes ranging from entrees to ice cream. Did you use store-bought kimchi, or did the chef prepare it?

Both. The Kimchikhan chef made special kimchis for beginners and organic food lovers.

Is there anything else you'd like to tell us?

After this movie, I will make a sitcom, "2 brothers in Kimchikhan." One pilot will be made in 2009.

First of all, kimchi is the best. It contains fiber, vitamins, minerals, a lot of lactic acid, and good things for detoxification. With these, kimchi fights against bad bacterias, and many studies prove that. When SARS (Severe Acute Respiratory Syndrome) spread throughout China, no Koreans were getting it. It started in 2002, and 8,096 persons were infected and 774 died of this disease. Many studies followed with this phenomenon and found kimchi had special power to fight bad bacteria. I interviewed one UCLA professor in my movie and told him to study kimchi and swine flu. Kimchi is good for the diet, too.

Let's eat more Kimchi and enjoy life with healthier bodies!