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 [email protected] Short Introduction to Namul Namul, seaseoned … [Read More]
Tag: Recipes
This month’s KCC K-Culture lecture – the history and making of kimchi
The upcoming lecture on the history and making of kimchi is sure to be popular. Note that the location is Le Cordon Bleu in Bloomsbury Square, but registration is required via the KCCUK in the normal way. The KCC has provided a kimchi recipe to whet your appetite. It looks like all quantities are approximate: … [Read More]
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 [email protected] 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 … [Read More]
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 … [Read More]
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 … [Read More]