On June 30, 2022, the first class of Korean Temple Food was held at Korean Cultural Center in Thailand. Ms. Jung, Inkyung, dispatched instructor from Korean Food Promotion Institute (KFPI) introduced various Korean temple food, which she learnt from temple food experts including Jeong Kwan. 

Total 15 students of this class had special motive to learn, such as professor who teaches food culture or technique, chef, food columnist, producer and scholar.

The theme of first class was Mushroom in Jocheong(Korean grain syrup), Steamed green pumpkin with tofu and dried radish Kimchi. The instructor introduced that Korean temple food is based on Buddhist's practice and prohibit to use 5 pungent herbs (garlic, green onion, leek, chive and wild chive). Also, it is 'zero waste' cooking - for example, left over vegetables are used for making soup at the temples.

After the instructor's demonstration, students cook by themselves. Students said, food is delicious and they are pleased to learn Korean temple food, which is great vegetarian food. Many Thais also enjoy vegetarian food, and even there is annual vegetarian food festival in Thailand.

'Korean Temple Food' course has total 4 classes, and other good recipe would be introduced every week, including Vegetarian dumpling, Kimbap with tofu and Rice wrapped in greens.