Korean food and the health benefits of the national dish, Kimchi, is one of the strongest food trends at the moment, and no wonder. The food is as spicy as it is delicious, the techniques used are often very different from western cooking and whilst the ingredients are of the highest possible quality, they are not necessarily expensive or alien to what grows around us here in Cambridge.
Our chefs are very fond of kimchi and we make our own version of fermented vegetables for use on our menus in the café and Bistro. We are thrilled to introduce Insoon Elton, a wonderful cook and food writer (see blog koreananju.com).
The class includes a mini Kimchi master session on how to make your own home made Kimchi from any vegetable in your garden, or from the supermarket. You will prepare it in class, and take the dish home to ripen and ferment for weeks, or to be enjoyed immediately.
Buch-jeon, little garlic chives pancakes with Kong-namul, or soybean sprouts.
Naeng-myeon, chilled summer noodles with pear, kimchi and boiled egg.
So-galbi-gui – grilled short beef ribs marinated with fresh pear and Sake
Mu-saengchae – spicy mooli salad
The class culminates with a sit-down meal with wine and, as usual, guests leave with full recipe packs as well as full stomachs!