[Cooking] Korean Cooking Techniques

This is a one-day cooking workshop to learn the essential cutting techniques of Korean cuisine.

Have you heard of chae-sseol-gi? It's the technique of cutting vegetables into thin strips, similar to julienne in French cuisine and one of the core cutting techniques in Korean cooking.

We'll practice this technique with a variety of vegetables, then use them to make japchae, and enjoy it together at the end of the class.

This workshop will be led by SunYoung Kim, a nationally certified Korean cuisine chef (Hansik Jori Gineungsa / 한식조리기능사) with extensive experience teaching Hansik classes across Europe.

It will be a small, cozy class with full focus and flow. This is a chance to slow down and concentrate fully on the craft of cutting.

All ingredients will be provided. The japchae will include meat, noodles, and egg. If you have a gluten sensitivity, a meat sensitivity, or any other dietary consideration, please let us know in advance so we can prepare an alternative.

No prior cutting experience is needed, we'll go step by step. That said, please note that this workshop does involve working with knives throughout, so if handling a knife feels uncomfortable for you, this may not be the right fit.

Please bring

• Your own apron and kitchen cloth
• Knives, if you prefer your own
• Feel free to bring your own drinks