EXOTIC ASIAN FOOD WORKSHOP IV/IV –  04 February 2016

 

“Not too much fuss, but pure ingredients” is the motto of the Korean cuisine.

In Korean cuisine, lots of garlic is widely used, often in combination with sugar and chili peppers.

 

 

 

During our workshop we make famous Korean side dish “Kimchi/Kimchee”, so bring a large lockable plastic bin or a large weckpot.

Kimchi is the beloved spicy sidekick at every Korean table. It’s made by salting and preserving fermented cabbage in a bed of peper, garlic, ginger and scallion.

 

Kimcijeon – kimchi pancakes with sesam oil dip sauce…it’s a perfect lunch dish.

Jumeok Bap…first rice… It’s usually about the size of a small fist. This Korean lunch-in a –bowl together a simple rice, mixed vegetables, rice, sesam olie. That is also unique appetizers that just pop them in your mouth ! it’s cheap and quick…

 

Yangnyeom Tongdak – spicy fried chicken – was certainly the winner !