Vegetarian Korean Cooking (3hr)

About this course

Participants prepare vegetarian Korean food while developing core techniques for handling ingredients and building flavour. The class covers safe use of a Chinese cleaver for cutting, slicing and chopping, seasoning with ingredients including gochujang, soy sauce, sesame oil, doenjang and gochugaru, and balancing sweet, spicy, savoury and sour notes. The session also explores kimchi preparation and fermentation, including making the marinade and storing it, alongside hot-stone cooking for bibimbap. Each participant has an individual chopping board and preparation space, while hob cooking is carried out in pairs.

What you'll learn

• Use a Chinese cleaver for controlled cutting, slicing and chopping
• Identify and use key Korean seasonings and fermented ingredients
• Prepare kimchi and organise it for fermentation
• Cook bibimbap using a heated stone
• Balance sweet, spicy, savoury and sour flavours in Korean dishes

Is this course right for you?

The class is intended for all experience levels, including total beginners and more experienced cooks. Participants prepare ingredients individually but work in pairs at the hob, so the course includes both individual preparation and shared cooking.

• Cooking at the hob is carried out in pairs

Before you go

• Bring a food container for taking home leftovers.
• The menu may contain nuts, gluten and egg. Learners with allergies should contact the provider in advance to discuss alternative recipes and ingredients.