From Stories to Spoons: KCC Builds New Cultural Partnerships in the Philippines

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 School of Hotel, Restaurant, and Institution Management (SHRIM) of De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management.

SHRIM students at work following the lecture-demonstration on the Jang culture led by Chef Lily Min.

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.

“Sama-Sama: A Philippines-Korea Family Month Celebration” at Museo Pambata

On May 29, 2026, KCC, in partnership with Museo Pambata, successfully held “Sama-Sama: A Philippines-Korea Family Month Celebration” at the museum.

Children participate in the Philippines–Korea storytelling session (KCC PH)

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. 

Children pose for a group photo, wrapping up a fun-filled morning at Balay Yatu of Museo Pambata. (KCC PH)

Through “Sama-Sama,” KCC highlighted the importance of accessible cultural education and community engagement in strengthening Philippines–Korea relations.

Participants enjoy a guided tour of the museum’s new and existing exhibits. (KCC PH)

Children create their own stuffed toys inspired by the featured stories. (KCC PH)

“Flavors of Wellness” Korean Culinary Workshop with DLS-CSB SHRIM

On June 2, 2026, KCC, in partnership with the School of Hotel, Restaurant, and Institution Management (SHRIM) of De La Salle-College of Saint Benilde, successfully held “Flavors of Wellness,” a Korean culinary lecture and workshop at the Angelo King International Center Campus with the students under Culinary Arts Management.

Students pose after successfully recreating traditional Korean dishes. (KCC PH)

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.

Continuing Cultural Exchange

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.