Korean Cuisine Month

The Korean Cultural Centre UK successfully held the 4th ‘Korean Cuisine Month’ event in partnership with the Westminster Kingsway College from 27 April to 18 May.

Korean Cuisine Month

Korean Cuisine Menu Week

The Korean Cuisine Menu Week was held during 7–10 May, where the Chef Lecturers taught Korean recipes to 1st year students. The students cooked and presented them as 2~3-course menus. The event was held at The Vincent Rooms, Brasserie Restaurant, an in-school restaurant for the Westminster Kingsway College Culinary arts department’s practical course for students. Traditional Korean dishes such as Doenjang(fermented soybean paste)-jjigae, Sundubu(soft bean curd)-jjigae, and yaksik were made and served at the restaurant. The event was very well received with over 150 people attending.

Korean Cuisine Workshop

The Korean Cuisine Workshop was held every Saturday from 27 April to 18 May, taught by the Chef lecturers from the Westminster Kingsway College. 3 themes has been taught for 4 workshops, on 27 April and 18 May, Korean Corndogs, Tteokbokki(Spicy stir-fried rice cakes), Korean style chicken was shown under the theme ‘K-Drama street food’ On 4 May, attendees got the chance to learn how to make Kimchi and Kimchijeon(Kimchi Pancake) under the theme ‘Gimjang’ which is a Korean tradition of making kimchi. 11 May, Gamjajeon(Potato Pancake), Mini Gimbap, and Yeongyang Bap(One Pot Vegetable Rice Bowl) focusing on ‘Food Sustainability’ with Korean dishes.

Some of the participants travelled from all over the UK for the workshop, including people from Brighton and Manchester. Among the participants, one said that they have participated this year’s workshop again as the memory from the last year’s Korean Cuisine Workshop was so insightful.

The Korean Cultural Centre UK will continue to collaborate with local culinary schools to further spread the Korean Cuisine and provide opportunities to experience Korean Culture.