2017 Korean Cooking Regular Class

From exploring Korean sauces passed down thousands of years to practical daily Korean home cooking with a variety of Banchan (side dishes), you will definitely get closer to Korean culture by enjoying the classes. Through the classes, you will not only learn about cooking Korean cuisine itself, you will also be sharing a lot of interesting stories and culture behind the food.

2017 TERM SCHEDULE (SUBJECT TO CHANGE)

  • Term 4: 17, 24, 31 October, 7 November – Enjoying Korean party dishes & dessert

INSTRUCTOR:  Heather Jeong

TIME:  Morning Classes 11:00 – 13:30 / Evening Classes 18:00 – 20:30

VENUE:  Korean Cultural Centre Australia

CLASS FEE

클래스피

* Ingredients fee is included

** You are able to join a KCC member when making payment ($25 per year)

Term 4 Menu: Enjoying Korean Party Dishes & Desserts

Week 1:

  • Traditional Bibimbap – Learn the traditional way of making Korea’s most well-known dish.
  • Quick Bibimbap- Healthy, traditional dish – without all the fuss.
  • Sujeonggwa (Cinnamon punch) – Cool drink of simmered fresh ginger and cinnamon sweetened with sugar or honey.

Week 2:

  • Tteok-galbi (Grilled short ribs patties) – Royal inspired beef short ribs patties characterised by its soft yet chewy texture.
  • Oisun (Vegetable-stuffed cucumber) – Aesthetically pleasing traditional cucumber dish.
  • Gyeongdan (Sweet rice balls) – Colorful and sweet rice cake balls which used to be served only to the Royals in ancient times.

Week 3:

  • Maeun jokbal (Spicy steamed pig trotters)- Popular dish served in pubs across Korea.
  • Jaengban-guksu (Soba with salad)- Chilled buckwheat noodles with shredded vegetables served with a spicy and sour dipping sauce.
  • Chapssaltteok (Glutinous rice cake) – Soft mochi-style rice cake stuffed with sweet red bean paste.

Week 4:

  • Buldak (spicy chilli chicken)- Literally means “fire chicken”; very spicy dish popular amongst the younger generations.
  • Jumeok-bap (rice balls) – Seasoned rice balls usually served together with spicy dishes to tame down the flame.
  • Mattang (Candied sweet potato) – Fried sweet potato coated in sticky, caramelized sugar.

Click Here to apply for Term 4

For more information, please contact us via; 02 8267 3477 or class@koreanculture.org.au

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