Korean Cuisine Masterclass (3hr)

About this course

The class introduces key methods used in Korean cooking, including safe cutting, slicing and chopping with a Chinese cleaver, wok-based stir-frying and ingredient handling. It also covers making kimchi through pickling and fermentation, alongside the use of gochujang, soy sauce and sesame oil to build Korean flavour profiles. Teaching combines chef demonstrations with instruction in the techniques and processes behind these dishes, including wok heating, adding ingredients in sequence, and stirring or tossing food for even cooking.

What you'll learn

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

Is this course right for you?

The course is described as suitable for everyone from total beginners to seasoned chefs. The Beginner label suggests an introductory level, while the class format involves learning alongside a small group of around 6 to 12 participants.

• Suitable for a wide range of cooking experience
• Delivered in a group of typically 6 to 12 learners

Before you go

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