Korean Kitchen

The dishes: Buchujeon pancakes and dipping sauce - Korean ‘Fried’ Chicken served with pickled mooli - Beansprout Salad (Sookju Namool) - Kimchi Fried Rice (kimchi-bokkeum-bap)

Level: Beginners to intermediate. Those with an interest in Asian cuisine and those looking to expand their recipe repertoire.

Skills/ techniques/ content covered: Basic knife skills, roasting, pan frying, stir frying, recipe adaptions, cooking eggs, pickling, presentation suggestions.

Suitable for: Vegetarians and vegans if advised at time of booking, with notice the menu can be adapted to Korean ‘fried’ cauliflower.

Age suitability: 18 years +. Young people aged 14 years can attend with a full paying adult on a daytime workshop (ticket required for both attendees). Please advise of age at time of booking. Alternative equipment maybe provided for those 17 years or under.

What else you might want to know: 1 ticket covers one attendee. Dishes are cooked in pairs. Induction hobs will be…