Korean Cooking Class (Hands-on)

Korean Cooking Class (Hands-on)

(Online application available below)

Instructor: Heather Jeong

The Korean Cultural Centre offers cooking classes taught by a popular cooking teacher and caterer Heather Jeong where students learn how to cook authentic Korean dishes. The classes are hands on cooking experiences that focuses on understanding Korean ingredients, learning traditional and modern Korean recipes, and experiencing differences in regional and seasonal Korean food.

The classes are kept small, up to 8 students, and students make 2-3 dishes in each class. The class concludes with lunch/dinner of the dishes made, accompanied by numerous side dishes and kimchi that is unique to Korean cuisine.  The modern, well equipped Korean Cultural Centre aims to enhance better understanding of Korean food and Korean culture.

  • Class Structure

-          Demonstration + Hands on cooking  + Comprehensive Recipes + Eat what you cook

  • Objectives

-          To learn how to cook and prepare a number of Korean recipes

-          To gain knowledge about Korean culture

  • When

- 2016 Term 2 : Every Tuesday 11am and 6pm (10th May - 31st May) - APPLY NOW!

  • Where

-          Korean Cultural Centre, 255 Elizabeth Street Sydney

  • Cost 

Booking Type

Member

Non-Member

 1 Session each

$50

$70

1 Term (4 Sessions)

$180

$250

 

 

 

 

 

* Become a member of the Korean Cultural Centre ($25) and receive exclusive discounts and priorities for a year.
* Ingredient expenses included
* Cash only
* Non-refunable 

 


Menu

Week 1 (10th May)

Bibimbap – How to make one of the most iconic Korean dishes

Quick Bibimbap – Quick mid-week meal

 

Week 2 (17th May)

Samgyetang – How to make famous ginseng chicken soup

Kkakduki (Radish kimchi) – How to make radish kimchi

 

Week 3 (24th May)

Yangnyeom-galbi (marinated beef short ribs) – learn how to marinate the king of Korean BBQ

Doenjang jjigae (soy bean soup) – learn how to make Korea’s most popular soup

 

Week 4 (31st May)

Korean fried chicken – how to make fried chicken three ways

+ Learn how to make 2 side dishes:

Hayan moo (white radish) – How to make side dish for fried chicken

Myeolchi bokkeum (soy sauce tiny anchovies) – The most delicious of all side dishes


 

How to Apply

-          Online : Fill in the application form (click here to download the form) and submit to email: class@koreanculture.org.au

You will receive a confirmation email for submission within 3 business days of your application. Please make a payment within 5 working days after you apply to finish your class enrolment.

-          Offline : Visit our centre for the application form and submit in person.

  • Payment Options

-          Payment option : Cash Only (No credit card payment available)
            * Address: Ground Floor, 255 Elizabeth Street, Sydney, NSW 2000

-          Class fee to be paid with enrolment application (Within 5 days of receiving confirmation email)

-          Class enrolment will not be completed until payment is received 

  • Please bring

-          Apron, tea towel, container, pen and paper (Materials and other use of equipment/tools provided).

  • Contact

-          Email: class@koreanculture.org.au

Conditions
* Post to: Korean Cultural Centre, Grd Floor 255 Elizabeth St, Sydney NSW 2000
Conditions 2
* No Credit Card Payment Available
Conditions 3
* Class enrolment will not be completed until payment is made

Bibimbap (Week 1)

Bibimbap (Week 1)

Samgyetang (Week 2)

Samgyetang (Week 2)

Kkakduki (Week 2)

Kkakduki (Week 2)

Yangnyeom-galbi (Week 3)

Yangnyeom-galbi (Week 3)

Doenjang Jjigae (Week 3)

Doenjang Jjigae (Week 3)

Korean fried chicken (Week 4)

Korean fried chicken (Week 4)

Book with your Friends!

Book with your Friends!

State of the Art Facilities!

State of the Art Facilities!

An Expert Teacher!

An Expert Teacher!