Koreans follow the oriental rule of 5 tastes, salt, sweet, sour, hot and bitter: salt from soya sauce and bean paste, sweet from sugar and sweet potatoes, sour from vinegar, hot from chilli peppers and mustard and bitter from ginger. Preserving food by pickling, salting and fermenting is a Korean p
DurationWe are luck enough to be regularly fed the most delicious Korean food by the fabulous Micky and want to share her recipes with you on this evening class. Korean food is hearty, boldly flavoured and nutritious with kimchi being the star of many dishes.
Koreans follow the oriental rule of 5 tastes, salt, sweet, sour, hot and bitter: salt from soya sauce and bean paste, sweet from sugar and sweet potatoes, sour from vinegar, hot from chilli peppers and mustard and bitter from ginger.
Preserving food by pickling, salting and fermenting is a Korean passion with kimchi being the most famous fermented cabbage side dish.
On this evening course we will make dishes such as:
Kimchi Fried Rice
Micky's Tofu
Bindaetteok - Mung Bean & Kimchi Pancakes
Doenjang Jjigae - Fermented Soy Bean Paste Stew
Japchae - Stir-fried Sweet Potato Noodles
The evening will be a mix of demonstration and hands on.
The course ends with a sit down meal around our dining table to enjoy the food made. Please bring a plastic container if you wish to take some of your food home with you. You will leave with a full recipe pack so you can recreate the dishes at home.
Here at Demuths Cookery School our passion lies in plant-based cooking. Offering a wide variety of classes, across different cuisines and skill levels, we inspire vegan ways of working with food.
Our aim is to impress people with the variety and flavour of plant-based dishes, using fresh, locally-sourced and seasonal produce and encourage students, giving them confidence to recreate dishes at home, impressing friends and family.
The delicious combination of spicy, sweet, tangy and sour has enchanted many to try this versatile and unique cuisine at home.
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