[Cooking] Jangs- Korean Seasoning Workshop 1

Do you often eat Korean food at home?
Does it feel difficult to make?

With just a few key seasonings and a basic understanding of how they are used, it becomes much easier to cook Korean food regularly at home.

In this workshop series, we explore the four essential Korean seasonings: soy sauce, salt, gochujang, and doenjang.

By learning how these seasonings work and keeping them on hand, you can enjoy tasty and healthy Korean dishes using seasonal ingredients.

This session focuses on soy sauce.
In this session, we will:
- Learn about soy sauce, its main types, and its characteristics
- Make and taste three different soy-sauce–based seasonings
- Use these seasonings in simple dishes and taste them together

We will prepare and taste:
- Cho-ganjang (light dipping soy sauce) with a small bite of steamed dumpling
- Seasoned soy sauce with a small bite of bean sprout rice
- Braised soy sauce used to make dubu-jorim (braised tofu)

The dumpling and rice will be served in small tasting portions. The braised tofu will be prepared during the session and shared together with rice and side dishes.

We will eat together and talk about different ways soy sauce is used in everyday Korean cooking.

- Time: 15:00–18:00
- Please bring: a container for your braised tofu, and a personal kitchen cloth
- Provided: aprons, ingredients, and all cooking equipment
- Group size: max. 12 participants small group class

We look forward to cooking and tasting together.