Korean Kitchen

The dishes: Buchujeon pancakes and dipping sauce - Korean ‘Fried’ Chicken served with pickled vegegetables - Beansprout Salad (Sookju Namool) - Steamed rice

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, recipe adaptions, sauce making, pickling, presentation suggestions.

Suitable for: Meat eaters. Can be adapted for a low gluten diet, vegetarians/ vegans with notice, please advise at time of booking.

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 used in this workshop. This i…