The Korean Cultural Center in Thailand recently organized a special lecture series on Korean temple food for culinary arts students from Suan Dusit University, marking a significant cultural exchange event between the two countries. The program, held from September 5-6, was part of the '2025 Touring K-arts' initiative, which receives support from Korea's Ministry of Culture, Sports, and Tourism along with the Korea Foundation for International Cultural Exchange.
On September 5, Venerable Dongwha, a temple cuisine master and chief nun of Myogyeonam Temple in Korea, conducted hands-on cooking demonstrations for 20 culinary arts students at the Bangkok-based university. The respected instructor showcased the preparation of two traditional Korean temple dishes: 'Chili Pepper Paste and Vegetable Pancake (Jangtteok)' and 'Hand-pulled Dough in Perilla Seed and Mushroom Soup (Beoseot Deulkkae-sujebi)', providing students with authentic insights into Korean Buddhist culinary traditions.
Following the demonstration, Venerable Dongwha guided students through practical cooking sessions, where participants actively engaged with questions about Korean temple food recipes and the application methods of Korean fermented sauces. The students displayed considerable enthusiasm and curiosity about this unique culinary tradition, which emphasizes plant-based ingredients and mindful preparation techniques rooted in Buddhist philosophy.
Student reactions highlighted the impact of the cultural exchange program. Mr. Jatuphat, a second-year student, expressed his amazement at experiencing Korean temple food for the first time, noting how impressed he was with its eco-friendly, unique, and simple cooking methods. Ms. Karnrawee, a fourth-year student, described the workshop as a very special experience that allowed her to learn about Korean temple food as both a new culture and cooking technique she had never encountered before.
Ms. Lee Sunju, director of the Korean Cultural Center, emphasized the significance of introducing Korean temple food to Thailand, particularly given the Buddhist cultural traditions that flourish in Thai society. She noted that Korean temple food embodies the Buddhist spirit of respecting life and nature, making it especially meaningful to share with Thai students. The director also highlighted the importance of collaborating with Suan Dusit University, recognizing it as Thailand's first educational institution to establish a culinary arts program and its role in nurturing numerous culinary talents for Thai society.
