Cultural Center launches workshop on home-cooked Korean meals for Filipinos

The dishes in KCC’s workshop include (from left) Lapu-lapu jeon (Korean pancakes), Maewuntang (Spicy Stew with Lapu-lapu), and Sayote Jangajji (pickles) (Source: Korean Cultural Center’s Facebook page) cooked rice. It usually consists of bap (or cooked rice), guk or tang (or soup), and kimchi. There can usually be around three, five, seven, and nine side dishes best served in a meal. It can go as many as 12 side dishes but is usually more common in Korean royal cuisine.

Participants listen intently to Chef Lily as she explains the recipes’ importance in Korean culture (Source: Korean Cultural Center’s Facebook page)

With the price increase of meat and vegetables, people needed more ideas about what to cook for their families.

Some people leaned into Korean were prepared beforehand by Chef Lily

Min These said meals are called Banchan—small side dishes served with