Korean Bibimbap (3hr)

About this course

Participants prepare Korean bibimbap while learning how to handle a Chinese cleaver for controlled cutting, slicing and chopping. The class introduces core Korean seasonings, including gochujang, soy sauce, sesame oil, doenjang and gochugaru, and covers the preparation, marinating and storage of kimchi for fermentation. The session also explores hot-stone cooking, including heating and maintaining the stone for beef bibimbap. Preparation is carried out at individual workstations, while hob cooking takes place in pairs, with chef guidance on ingredients and techniques.

What you'll learn

• Use a Chinese cleaver for accurate cutting, slicing and chopping
• Identify and apply key Korean seasonings and fermented ingredients
• Prepare kimchi, including its marinade and storage for fermentation
• Heat and use a hot stone to cook beef bibimbap

Is this course right for you?

Listed as suitable for all levels, the class is intended for learners with varied cooking experience. Participants prepare ingredients at individual workstations and share hob cooking in pairs, so the format includes both individual preparation and partnered cooking.

• Includes knife work using a Chinese cleaver
• Hob cooking is completed in pairs

Before you go

• The menu contains nuts, shellfish, gluten and egg.
• Allergy-related alternative recipes and ingredients may be available when arranged in advance.
• Vegetarian menu adjustments may be available on request.
• Participants are advised to bring Tupperware for taking home leftovers.