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)
INSTRUCTOR: Heather Jeong
TIME: Morning Classes 11:00 – 13:30 / Evening Classes 18:00 – 20:30
VENUE: Korean Cultural Centre Australia
* Ingredients fee is included
** You are able to join a KCC member when making payment ($25 per year)
HOW TO APPLY
Application: 3 FEB – 12 FEB, 2017 (Online application only)
Payment: 13 FEB – 17 FEB, 2017 (Cash only, during opening hours of KCC 10:00 – 18:00)
* Application period for term 1 is already over, however, there are still spots left in some of the classes. Once you send an application with the dates you would like to check the availability, you will receive an email including information about the payment method of course fees to finalize the application. If the class is already fully booked, you will also get a notice email that your name is under the waiting list.
Class fee is not refundable and only transferable with prior notice before the class.
For more information, please contact us via; 02 8267 3477 or email@example.com
Exploring Korean Sauces passed down thousands of years
고추장(Gochujang): Red Chilli Paste
Gochujang is made by fermenting a mixture of red chilli pepper powder, mashed glutinous rice, soybean paste poweder, salt and additional ingredients. It is full of nutrients and capsaicin that gives gochujang a spicy taste stimulates your appetite and promotes digestion.
간장(Ganjang): Soy sauce
Ganjang is mainly divided into gukganjang (light soy sauce) which tastes saltier and mostly used for seasoning stews or soups and jinganjang (dark soy sauce) that is richer and less salty and used for seasoning dishes.
된장 (Doenjang): Soybean Paste
Doenjang is another major condiment for seasoning various kinds of dishes including namul, stews and soups. Depending on the ingredients added, fermentation time and methods, different kinds of doenjang can be created.
새우젓 (Saeujeot): Salted Shrimp
Jeot or jeotgal is a salty fish sauce made of various kinds of fermented seafood. Each jeotgal has a distinctive taste and it can play a huge role in defining the taste of dish. Saeujeot is one of the most popular kinds. It is often used for kimchi filling and makes a perfect combination with pork dishes.
Week 1 – Korean BBQ using Ganjang and soup using Saewoojeot
양념갈비 [Yangnyeom-galbi] – The king of Korean BBQ, beef short ribs marinated in Ganjang tastes excellent when grilled.
계란탕 [Gyeran-tang] – Favourite egg soup flavoured with Saeujeot
Week 2 – Korean Banchan (Side dishes) using Korean sauces and pastes
시금치 나물 [Sigeumchi-namul] – Seasoned spinach nauml with Doenjang. Namul is seasoned vegetable dishes made with various wild vegetables collected from mountains and fields
감자 조림 [Garmja-jorim] – One of the most popular side dish, Ganjang braised potatoes
Week 3 – Daily Home cooking using time honoured Korean sauces and pastes
생선전 [Saengseon-jeon]– Panfried fish fillet with 2 different type of Ganjang
고추장 찌개 [Gochujang-jjigae] – home cooking at its best, how to make mild chilli, pork and vegetable hotpot with Gochujang.
Week 4 – Birthday dinner using Korean sauces
미역국 [Miyeok-guk] – Clear soup dish made by boiling seaweed in a broth made from beef, mussels or dried anchovies. This is thought to be particularly beneficial to mothers after giving birth and it is a Korean tradition of eating seaweed soup on birthdays. Ganjang is used to season Miyeokguk.
잡채 [Japchae] – Various stir fried vegetables, mushrooms and meat are thoroughly mixed with boiled glass noodles with the addition of Ganjang for serving. A colorful classic dish that is always served at large gatherings or special occasions including birthdays.
* Vegetarian options available upon prior request of the class date.
Korean Cooking Class 2016