Join Cecilia on a taste journey where you will learn how to cook a diverse range of Korean dishes. Kim chi, bulgogi, gugelpan, darkgalbi, gal bi jim and bipimbap are some of the dishes that may be covered depending on the interests of the class.
DurationJoin Cecilia on a taste journey where you will learn how to cook a diverse range of Korean dishes. Kim chi, bulgogi, gugelpan, darkgalbi, gal bi jim and bipimbap are some of the dishes that may be covered depending on the interests of the class.
Cecilia will teach you the recipes and know-how for these dishes and will also explain the cultural significance of different foods and Korean eating practices.
Previous students of this course have expressed their delight with Cecilia's warmth and humour, the deliciousness of the food, and how much they have learned about the cuisine and culture of Korea.
A tea towel and small containers to take home any leftovers. Apron optional.
Selwyn Community Education is a community education centre based at Selwyn College, Kohimarama, Auckland. Each year we offer a wide range of more than 750 evening and weekend courses, plus some daytime English for Migrants courses.
During the school holidays, we offer children's art, cooking and craft courses. Join us on one of our friendly courses to meet others in the community, learn new skills and have fun.
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During school term time, our office is open 9am - 9pm on Mondays, Tuesdays and Wednesdays. On Thursdays and Fridays, we are open 9am - 3pm. Once a month we are open for a weekend programme of courses. During school holidays we are open for limited hours.
In this class, you will be greeted with a cup of hot and nourishing kimchi and tofu stew that you can enjoy whilst you settle into the class and hear all about the health benefits of eating kimchi and other fermented foods.
Ah, bulgogi… the queen of the prom. This is another well-known Korean dish, second only to kimchi probably.
Kimchi is a spicy Korean side dish created from salted, fermented vegetables, usually cabbage and radishes. It gets its unique kick from a paste made of chilli powder, garlic, ginger, red pepper and sugar and its recognizable tang from fish sauce.
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