Korean Cuisine Masterclass (3hr)

About this course

The class introduces core techniques used in Korean cooking, including safe cutting, slicing and chopping with a Chinese cleaver, wok heating and stir-frying. It also explores kimchi-making through pickling and fermentation, alongside the use of seasonings such as gochujang, soy sauce and sesame oil. Instruction focuses on how ingredients are prepared, combined and cooked to develop Korean flavours, with opportunities to learn techniques applicable to a range of recipes.

What you'll learn

• Use a Chinese cleaver for safe and efficient cutting, slicing and chopping
• Prepare kimchi using pickling and fermentation techniques
• Control wok heat and add, stir and toss ingredients for even cooking
• Apply gochujang, soy sauce and sesame oil in Korean seasoning

Is this course right for you?

The course is intended for all experience levels, including total beginners and seasoned cooks. It takes place in a group setting, with typical class sizes of 6 to 12 students.

Before you go

• The menu contains nuts, shellfish, gluten and egg. Learners with allergies should contact the provider in advance so alternative recipes and ingredients can be arranged.
• Vegetarian alternatives can be accommodated by prior enquiry.