|Registration||21 March 2017 Until 28 March 2017|
|Class Session||28 March 2017 Until 28 March 2017|
|Class Duration||2:00pm - 4:00pm|
|Venue||Korea Plaza KL|
|Total Seats||40 Student(s)|
|Instructor||Mdm Shin Pil Hyo|
Menu 1: Deep-Fried Dried Pollock (Hwangtae Twigim ‘황태 튀김')
In Korea, dried pollock (bugeo) is traditionally known to have great health benefits. In general, it is said to have the ability to help the body get rid of toxins and also recover more quickly from a hangover. If you ask any older Koreans who like to drink alcohol, if the dried pollock soup (북어국 bugeo gook) helps them with their hangover, they will all swear by it. So for this time, we will make Fried Pollock.
Menu 2: Vegetable Kelp Roll (Dasima Yachae Mari ’다시마 야채 말이')
Gimbap satisfies in many settings: as a light lunch for both adults and kids, as an easy-to-carry picnic and hiking snack, or even as a party appetizer. Learn the basics of these Korean-style seaweed and rice rolls and you'll be able to fill them with endless combinations of vegetables, meat, tofu, and eggs. They're even a great way to use up leftovers! But this time, we just use Kelp to roll it and look like Kimbap.
Kindly take note that you need to register as a Kaki Korea Club member and complete your profile in order to join the class.
Korean Cooking Class is offered FREE of charge by Korea Tourism Organization (KTO). It will be conducted in English by an experienced Korean chef, Madam Shin (Shin Sonsengnim). Join our class at Korea Plaza to learn more about Korean traditional culture, while learning the secret recipe of Hwangtae Twigim and Dasima Yachae Mari.