[Cooking] Jangs- Korean Seasoning Workshop 3

3. Gochujang Session – jangs: Korean Seasoning Series

Korean food is often described as spicy and in many ways, that is true. Well-known dishes like tteokbokki are also based on gochujang.

In this session, we take a closer look at gochujang, one of the most loved and widely used Korean seasonings.

We will learn about how gochujang is made and its key flavor characteristics, and explore how it is used in different types of cooking.

This session focuses on gochujang.

In this session, we will:
- Learn about the production process and flavor profile of gochujang
- Make and taste three gochujang-based seasonings, each used in a different way
- Cook and taste simple dishes together

We will prepare and taste:
- Chogochujang (sweet and tangy gochujang sauce) with cucumber salad
- Gochujang-based soup, using shrimp and radish
- Stir-fried pork with gochujang and ginger, prepared together and served with rice and fresh wrap vegetables

Through these examples, we will see how gochujang can be adjusted and used differently depending on the dish, whether for mixing, simmering, or stir-frying.

- Time: 15:00–18:00
- Please bring: 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.