The Korean Cultural Center (KCC) in Thailand has successfully concluded its comprehensive three-day K-Cuisine class focusing on the diverse regional cuisines from Korea's eight provinces. The intensive cooking program took participants on an extensive culinary journey through Korea's rich food culture, with each session dedicated to exploring the unique flavors and traditional cooking methods from different regions across the country.
Instructor Baek Sunyoung led the engaging series of cooking classes, guiding students through hands-on preparation of authentic Korean dishes. The program was structured to provide participants with both practical cooking skills and cultural insights into the regional variations that make Korean cuisine so diverse and flavorful.
The first session, held on September 12, introduced students to the culinary traditions of Gangwon Province. Participants learned to prepare two signature dishes from the region: Gangneung Sundubu, a silky soft tofu stew named after the coastal city of Gangneung, and Chuncheon Dakgalbi, the famous spicy stir-fried chicken dish that originated in Chuncheon city and has become one of Korea's most beloved comfort foods.
The second class took place on September 19, featuring specialties from Gyeongsang Province in southeastern Korea. Students mastered the art of making Dongrae Pajeon, a savory scallion pancake with historical roots in the Dongrae district of Busan, and Chungmu Gimbap, a unique style of rice roll accompanied by pickled radish and squid that originated in the port city of Tongyeong (formerly known as Chungmu).
The final session on September 26 brought the regional cuisine series to a satisfying conclusion with dishes representing Chungcheong Province. Participants prepared Dotori Jelly Salad, a refreshing dish made from acorn starch that showcases Korea's tradition of using foraged ingredients, and Shrimp and Zucchini Pancakes, highlighting the province's agricultural abundance and the Korean talent for creating delicious pancakes with various seasonal ingredients.
The KCC Thailand expressed sincere hopes that all participants gained valuable experiences and created lasting memories through this comprehensive exploration of Korea's regional food culture. The program successfully demonstrated how Korean cuisine varies significantly across different provinces, each reflecting local ingredients, climate conditions, and historical influences that have shaped distinct culinary traditions throughout the peninsula.
