A live-cooking demonstration of Korean Temple Food will be hosted by the Michelin-starred Seoul restaurant Balwoo Gongyang at the Le Cordon Bleu on 22 Oct 6:30-8:30pm.
The Executive Chef, Ji-Young Kim will share three beautifully inspired dishes.
- Napa cabbage kimchi with riped persimmon
- Deep-fried assorted mushroom coated with sweet and spicy Gochujang paste
- Lotus root porridge
Monday, 22 October 2018, 18:30-20:30
Le Cordon Bleu London | 15 Bloomsbury Square | London WC1A 2LS | www.cordonbleu.edu/london/home/en
Event now fully subscribed.