May cookery demonstration: bibimbap and namul

The third of the KCC’s cookery demonstrations at Le Cordon Bleu focuses on bibimbap. Registration required. K-Cuisine Lecture Series No.3: Bibimbap & Namul Date/Time: Tuesday 26 May 2015/18.30-20.30 Venue: Le Cordon Bleu London (WC1A 2LS) Lecturer: Chef Hyung Soo Lim RSVP to KCCUK at 020 7004 2600 or Short Introduction to Namul Namul, seaseoned […]

The KCC launches its series of cookery talks with Samgyetang

The first of a series of cookery demonstrations at Le Cordon Bleu. Registration required via K-Cuisine Lecture Series No.1: Samgyetang Date/Time: Tuesday 24 March 2015, 18.30-20.30 Venue: Le Cordon Bleu London (WC1A 2LS) Lecturer: Chef Hyung Soo Lim Short introduction to Samgyetang Samgyetang is a chicken soup made by stuffing a young chicken cavity […]

Summer cooking with Kiejo

Jennifer Barclay, author of Meeting Mr Kim: Or How I Went to Korea and Learned to Love Kimchi, learns to cook traditional Korean food… Kiejo Sarsfield stands in her Cath Kidston apron in a kitchen stuffed with cookery books in leafy Chalfont St Giles. Having left South Korea thirty years ago and lived all over […]

Kie-jo Sarsfield’s kimchi recipe

Cabbage Kimchi (Baechoo Kimchi) Ingredients: 2 Korean (Chinese) Cabbage Korean Mooli (White Radish) or Mooli Korean Watercress (not English watercress) Spring Onions Korean Chili Powder (100g) Salted Anchovy Sauce (half cup) Salted Baby Shrimps (2 tbs) Sugar (1 tsp) Finely Chopped or Crushed Garlic (5 tbs) Finely Chopped Ginger (3 tbs) Sea Salt (100g) Water […]