2018 Korean Cooking 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.

2018 TERM 1 SCHEDULE (SUBJECT TO CHANGE)

  • 13 MAR, 20 MAR, 27 MAR, 3 APR

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)

CLICK ‘APPLY’ BUTTON HERE

2018 Korean Cooking Class Term 1 Menu

WEEK 1 (13 Mar) – RESTAURANT FAVOURITE

  • 돼지갈비 Dwaeji Galbi (pork ribs BBQ) – learn the secrets of one of the most popular BBQ
  • 김치 묵사발 Kimchi mooksabal (acorn jelly soup) – a popular vegetarian cold soup

WEEK 2 (20 Mar) – HEALTHY HOTPOT AND WHITE KIMCH

  • 해물전골 Haemul Jeongol (seafood hotpot) – easy healthy hotpot
  • 백김치 Baek Kimchi (white kimchi) – learn how to make kimchi without chilli

WEEK 3 (27 Mar) – IMPERIAL COURT STYLE KIMCHI

  • 뼈 없는 삼계탕 Boneless Samgyetang (chicken soup with ginseng)
  • 보쌈 김치 Bossam Kimchi (imperial court kimchi) – learn the secrets of the most refined Kimchi of all

WEEK 4 (3 Apr) – BEST KOREAN FRIED CHICKEN

  • 3가지 소스와 함께 먹는 치킨Korean fried chicken revisited – learn how to make crispy fried chicken with 3 different sauces
  • 오이지 Oiji (cucumber pickle) – the most popular Korean pickle
  • 치킨 무우Dak moo (sweet radish pickle) – best accompaniment to fried chicken

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

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