KCCI Hosts Korean Culinary Programme in Jakarta, Attracting 1,500 Participants
The Korean Cultural Centre Indonesia (KCCI), under the leadership of Director Lee Sang Jun, successfully organised a series of Korean culinary experience programmes held over two days, on 12–13 September 2026. Hosted at the Hotel Borobudur Jakarta, the event attracted significant public attention, with registrations exceeding 1,500 people.
The programme was designed to provide a deep understanding of Korean culinary culture through participatory methods. Participants did not merely listen to theoretical explanations but were directly involved in the entire process, from preparation to tasting the introduced dishes.
On the first day, Saturday (12/9), KCCI presented a K-Dessert Class specifically for the general public. In this interactive session, participants were divided into three groups to practise making menus that are currently popular in South Korea. These menus represented modern snack and bread trends favoured across generations.
Participants were guided step-by-step, from the introduction of authentic raw ingredients to the final presentation techniques for three main menus: Injeolmi Cream Bread, Inkigayo Sandwich, and Ang Butter Pretzel.
Moving into the second day, Sunday (13/9), the focus of the activities shifted to traditional and technical aspects under the theme ‘All About Kimchi’. Unlike the previous day, this session targeted practitioners and aspiring culinary professionals, including chefs from Hotel Borobudur and students from Jakarta International Hospitality School (JIHS).
A professional chef from Korea attended as the keynote speaker. He shared deep insights regarding kimchi processing techniques, the selection of appropriate ingredients, and strategies for integrating kimchi into everyday dishes.
Through hands-on practice, these professionals explored how Korean flavour characteristics can be harmoniously combined with local Indonesian ingredients.
KCCI Director Lee Sang Jun emphasised the importance of direct community involvement in learning about foreign cultures. “We hope that the experience of making Korean food directly can serve as a closer and more enjoyable way for the Indonesian people to get to know Korean culture,” he stated.
He also added that collaboration with academics and hospitality practitioners is expected to expand local culinary horizons. “Specifically, through classes held with chefs and culinary students, we hope that the understanding of Korean cuisine can continue to grow within the local culinary environment,” concluded Lee Sang Jun.
Moving forward, KCCI is committed to continuing to present various participatory cultural programmes that allow the Indonesian people to explore diverse aspects of Korean culture through first-hand experience.