The Spring Korean cuisine workshops return:
Saturday morning Korean Cuisine worshops
The popular Korean Cuisine Workshops are back this spring. The KCC has teamed up with Westminster Kingsway College to deliver a series of in person culinary workshops run by the college’s experienced Chef lecturer. Don’t miss this chance to learn how to make a selection of Korean dishes.
The half-day workshop will be hosted in the world-renowned training kitchens, the same kitchens where former students TV chefs Jamie Oliver and Ainsley Harriott both learnt their trade.
The workshops will run 4 times, on Saturdays in April and May from 10 am to 1.30 pm, at the Westminster Kingsway College’s Victoria Centre in central London. Each workshop costs £60 or £100 for two workshops (see the instructions on the booking page). The workshops include specialised teaching from a Chef Lecturer, all ingredients for the menu and a certificate of completion are issued by Westminster Kingsway College – places are limited.
Each workshop will focus on different Korean Foods:
Street Food Workshop – Saturday 22 April & 20 May 2023
The workshop will showcase the Korean food that you have seen in K-dramas. You will have the chance to make dishes such as the social media sensation Korean corn dog (as seen in K-drama Start-Up), Tteokbokki (as seen in Vincenzo) and the Korean take on fried chicken (as seen in the runaway hit film Extreme Job).
Kimchi Workshop – Saturday 29 April
Kimchi is a staple in Korean Cuisine, which is served as a side dish with every meal. Known as a healthy superfood, try your hand at making this traditional Korean dish, full of flavour and health benefits. We will also incorporate the use of kimchi in some Korean favourites, kimchi pancakes and bibimbap [a bowl of steamed rice with various vegetables and spicy sauce].
Vegan Workshop – Saturday 13 May
This session will focus on food sustainability, so if you are interested in how a healthy plate can make a healthy planet then this is the workshop for you. Dishes of the day will include Potato Pancake, Mayak Gimbap (Mini Seaweed Rolls) and a ‘one-pot’ vegetable rice bowl.