Korean Temple Food Class - Week 3 was held on July 12, 2022 at Korean Cultural Center in Thailand.

Ms. Jung, Inkyung, dispatched instructor from Korean Food Promotion Institute (KFPI) taught students how to make potato Ongsimi(dumpling) in seaweed soup, lotus root salad and radish kimchi.

The soft Ongsimi in a fragrant broth is one of the specialties of Korean temple dishes. Also, they used every component of raw materials worthily with zero waste including to use the introduction of various vegetable scraps to make a soup.

Lotus Root Salad is a refreshing and healthy menu. The salad dressing is made from fruit syrup with a sweet and sour taste and the crunchiness from radish kimchi are menu that can go well with seaweed soup.