Korean Culinary Classes (2-B)

This spring let’s learn how to cook authentic Korean dishes at the KCC!

Time: 18:00-20:00

Venue: Korean Cultural Center Brussels

Language: All the classes will be held in English.

Participant Criteria: Open to all residents of Belgium (except those with the Korean nationality).

Tuition Fee (ingredients are included in the fee):

Cooking Class Series 2-B: 150 EUR

Registration

You will be able to register for a cooking class series from Tuesday March 26, 2024 at 12:30.

*There are 12 places available per cooking class series and the registrations is on a first-come-first-served basis.

*A maximum of 5 people will be able to register for the waiting list per course on Eventbrite.

*Please note that each person is only allowed to register for one cooking class series this semester. It is also not possible to register for individual classes only for series.

*After your registration you will be invited to pay the full amount for the classes. Please do this as fast as possible (maximum in three days) in order to secure your spot. Those who have not done this in the period mentioned in the response mail will have to give up their spot.

*Refund Policy

We exceptionally refund the culinary classes in the following situations:

- In the case that the lessons are cancelled by us.

- In the event of an unexpected, urgent hospital admission (doctor's certificate required).

Traditional Korean Fermented Foods

In this class participants will learn more about and the importance of Korean fermented foods such as kimchi and ingredients such as gojuchang (Korean chilli pepper paste) and doenjang (Korean soybean paste) in Korean cuisine and how to create everyday dishes with them.

Chef Yun Lee

Yun Lee was born in Korea and has studied in Korea, the USA and Belgium. She is the owner of “Yun’s Kitchen” in Meise where she holds Korean Cooking workshops and has a Korean food catering service since 2016. She is also a Korean cooking instructor at King Sejong Institute Brussels. She completed cooking courses at a professional cooking school in Ghent in 2013 and finished the Korean Royal Cuisine course and the Korean Royal dessert course in Seoul in 2019. She is also a Korean cuisine specialist appointed by the Korean Food Promotion Institute.

Cooking Class Series 2-B (Vegan)

(Wednesday) May 15 : Spicy Mushroom Stir-fry

(Wednesday) May 29 : Creamy Gochujang Noodles

(Wednesday) June 5 : Doenjang Jjigae with Tofu (Soybean Paste Stew with Tofu)

(Wednesday) June 12 : Eggplant Steak with Doenjang Sauce

(Wednesday) June 19 : Kimchi Jjigae (Kimchi Stew)

(Monday) June 24 : Dubu Kimchi (Tofu with Stir-fried Kimchi)