Korean Cuisine
Difficulty level:
Use of ingredients:
Cultural depth:
his evening, we will get acquainted with a few typical Korean dishes and see how Korean flavors, in many ways, are similar to the ancient nomadic taste profiles from which Hungarian cuisine also originates: intense use of meat, marinating and grilling, masterful pickles, and rich soups with various ingredients. On the menu today are a hearty, spicy soup, a classic, satisfying vegetable one-pot dish assembled on the plate, a superb beef main course with Korean marinade and grilling, and we will also learn to prepare a radish salad. Finally, we will cool down the strong flavors with a refreshing fruit ice cream.
MENU
- Bibimbap / Mixed vegetable plate with sunny side up egg and rice
- Kkae oi-muchim / Sesame cucumber salad
- Kimchi chige / Kimchi ragout with tofu and pork belly
- Musaengchae / Korean radish salad
- Bulgogi / Korean grilled tenderloin
- Patbingsu / Shaved ice with sweet red beans and fruit
DATES
Unfortunately there are no dates available.
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Book recommendations for the course
Chefparade Asia
There is also a 2 recipe from this course in "Chefparade Asia". in our book.
Look for it in our webshop or you can also buy it from the chef after class...