Korean Temple Food Class - Week 2 was held on July 7, 2022 at Korean Cultural Center in Thailand. Students learned and cooked Mandu (Korean dumpling) and pickles. 

Ms. Jung, Inkyung, dispatched instructor from Korean Food Promotion Institute (KFPI) introduced pickled menu made from radish, cucumber, and red pepper, as well as unripe mango, ingredient that can be found easily in Thailand.

She also explained that the temple-style dumplings are made from Pyogo Beoseot (Korean shiitake mushroom), which are high in vitamin D, along with tofu and zucchini. 

At this class, students also learned various knowledge about Korean cooking ingredients, such as coarse salt, seasoning salt, and the difference between Jin Ganjang (dark soy sauce) and Yangjo Ganjang (brewed soy sauce).