Evening Cookery Club – Korean - Blackfriars Restaurant and Banquet Hall

Whilst commonly used ingredients include sesame oil, fermented bean paste, soy sauce, salt, garlic, ginger, pepper flakes and fermented red chilli paste, it’s the salted and fermented vegetable preparation of kimchee such as napa cabbage which seems so ubiquitous to Korean meal times. Whether beef, chicken, pork or seafood, serve a bit of fermented goodness to raise it to a whole new level.

Expect recipes like:

- Whole Cabbage Kimchi
- Cucumber Kimchi (o-e-so- bae-gi)
- Kimchi Stew (kim-chi-jji-kae)
- Pressed Pork (dwae-ji-go-gi-pyeon-yuk)
- Braised Pan-Fried Bean Curd (du-bu-jo-rim)
- Cold Noodles (guksu-nan-guk).

Suitable for vegetarian and gluten free. Not suitable for vegan.