SHRIM students at work following the lecture-demonstration on the ‘jang’ culture led by Chef Lily Min
The Korean Cultural Center in the Philippines (KCC) continues to strengthen its cultural outreach through new partnerships with Philippine institutions, successfully holding two separate programs in May and June 2026 in collaboration with Museo Pambata and the De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management (SHRIM).
These initiatives underscore KCC’s continued commitment to broadening access to Korean culture through educational, family-oriented, and experiential programs in partnership with new cultural and academic institutions.
On May 29, 2026, KCC, in partnership with Museo Pambata, successfully held “Sama-Sama: A Philippines-Korea Family Month Celebration” at the museum.
The event brought together families, including children, for a day of interactive cultural activities centered on Philippines-Korea storytelling sessions, together with some traditional games from both countries and creative activities.
Participants enjoy guided tour of museum’s exhibits.
Children create their own stuffed toys inspired byfeatured stories.
Children pose for a group photo, wrapping up a fun-filled morning at Balay Yatu of Museo Pambata.
Through “Sama-Sama,” KCC highlighted the importance of accessible cultural education and community engagement in strengthening Philippines–Korea relations.
On June 2, 2026, KCC, in partnership with SHRIM, successfully held “Flavors of Wellness,” a Korean culinary lecture and workshop at the Angelo King International Center Campus with students of Culinary Arts Management.
Centered on the rich culinary traditions of jang (장)—Korea’s foundational fermented sauces including doenjang (된장), ganjang (간장), and gochujang (고추장)—the workshop introduced students to the history, cultural significance, and versatility of Korean cuisine.
The session was led by Chef Lily Min, KCC’s cooking class instructor with over 30 years of experience in Korean cuisine. Students learned to prepare traditional dishes such as doenjangguk (된장국), jeyukbokkeum (제육볶음), and bulgogi (불고기), gaining hands-on experience in Korean cooking techniques and ingredients.
Chef Lily Min explains Korean food culture and the significance of ‘jang.’
SHRIM students participate in hands-on cooking activities.
Students pose after successfully recreating traditional Korean dishes.
Beyond culinary exposure, the workshop served as a meaningful cultural exchange, highlighting the growing appreciation of Korean cuisine among Filipino students and future hospitality professionals.
Through both “Sama-Sama” and “Flavors of Wellness,” KCC reinforces its commitment to building meaningful partnerships with Philippine institutions, expanding Korean cultural outreach through family-centered engagement and academic collaboration.
