Quick Korean | Cookery Masterclass with Da-Hae West
Sunday 10 May
Join Korean cookery teacher, recipe writer and author Da-Hae West for a masterclass in making a feast of vegetarian quick Korean dishes from her cookbook Balli Balli (translating as: quickly quickly!)
In this class you will learn about pickling, and get to practice skills such as rolling seaweed rolls and veg specific knife skills and prep. At the end of the class, you’ll get to sample everything you have made as we share lunch together round the table overlooking the Museum’s courtyard garden.
This event is being programmed to coincide with the forthcoming exhibition: Cherry Blossom Project
Sample recipes
- Mandu bokkeumbap: dumpling fried rice
- Goma kimbap: addictive seaweed rolls
- Hobak namul: stir fried courgette with chilli
- Yangppa jjangajji: soy pickled onions
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course
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Sunday 10 May
Join Korean cookery teacher, recipe writer and author Da-Hae West for a masterclass in making a feast of vegetarian quick Korean dishes from her cookbook Balli Balli (translating as: quickly quickly!)
In this class you will learn about pickling, and get to practice skills such as rolling seaweed rolls and veg specific knife skills and prep. At the end of the class, you’ll get to sample everything you have made as we share lunch together round the table overlooking the Museum’s courtyard garden.
This event is being programmed to coincide with the forthcoming exhibition: Cherry Blossom Project
Sample recipes
- Mandu bokkeumbap: dumpling fried rice
- Goma kimbap: addictive seaweed rolls
- Hobak namul: stir fried courgette with chilli
- Yangppa jjangajji: soy pickled onions
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course
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