Do you often find Korean food too strongly seasoned, or are you curious about lighter, more ingredient-focused flavors?

In Korean cooking, salt is used not only to season food, but also to bring out the natural taste and texture of ingredients.

In this session, we will explore how salt is used in Korean cooking for pickling, seasoning, and dipping, focusing on simple techniques that can be easily applied at home.

This session focuses on salt.

In this session, we will:
- Learn how salt is used in Korean cooking in different contexts
- Taste how small differences in seasoning affect flavor
- Prepare and taste simple examples together

We will prepare and taste:
- Salted napa cabbage with a small portion of fresh kimchi seasoning
- Spinach namul, lightly seasoned with salt, for tasting
- Green onion salt, which we will use as a dipping salt for grilled meat and mushrooms

Herb salts are common in Western cooking. In a similar way, green onions or wild garlic can be mixed with salt to create a fragrant seasoning that adds depth to simple dishes.

Participants will be able to take home a small portion of green onion salt made with Maldon salt, to use in their own cooking.

We look forward to cooking and tasting together.