There are no tickets currently available.
We recommend you create a Unique Student Identifier (USI). It only takes a few minutes and can be done at www.usi.gov.au
Marinated meat on the charcoal, with Kimchi!
One of the key words to understanding traditional Korean food is ‘fermentation’, a metabolic process that helps food to ‘mature’ so that it has improved taste and nutritional properties and can be stored for a longer period.
The Korean foods that best represent the tradition of fermentation developed in Korea include doenjang (soybean paste), ganjang (soy sauce), Gochujang (chilli paste) and jeotgal (salted seafood), whose fermentation can take anywhere from several months to several years.
The degree of fermentation is a key factor in the taste and flavour of food cooked at home and in restaurants.
The‘practical’ element of this course, delivered by our Korean chef, focusses on cooking a range of healthy meals from scratch and learning about fermentation food, using fresh and (where possible) organic ingredients.
*6.00 pm – 9.00 pm
2 day course
Wednesday, 25 September 2019
Thursday, 26 September 2019
Neat casual, with fully enclosed non slip shoes. Long hair tied back. Please bring a container to take your food home with you.
* Please arrive 15 minutes prior to the listed start time of your selected course in the Regency International Centre main foyer
*Course is subject to minimum numbers
*Photos are an example and not necessarily what will be produced/ delivered during the class/ lesson/ demonstration.