Food Workshops
Join Dr. HyoJin Koh to explore the traditional flavours of Korean food, famous throughout the world for its nutritional value and benefits for gut-health. Korean food stems from the philosophy that “food is medicine”. Over the course of four workshops she will give instruction on how to make various creative, healthy and pro-biotic food items, common in Korea. Demonstrations will include Korean seaweed rolls (kimbap) as well as the Japanese variation (sushi rolls), colourful rice balls (jumeok bap), Korean fermented vegetable dishes (kimchi) and Korean-style fermented syrups made with wildflowers (cheong).
Workshop 1: Korean and Japanese seaweed rolls
Workshop 2: Colourful Korean rice balls
Workshop 3: Making authentic Kimchi
Workshop 4: Fermented syrups with seasonal wildflowers
Duration: about 90 minutes for each workshop from 2:00 p.m. until 3:30 p.m.
Ages: +18
What to bring
Containers to take your food home
Allergy Information
Gluten, Soy, Egg & Sesame seeds are used in the workshop.
This workshop is designed to accommodate all levels of ability and expertise, from beginners to those who are more experienced.
Join Dr. HyoJin Koh to explore the traditional flavours of Korean food, famous throughout the world for its nutritional value and benefits for gut-health. Korean food stems from the philosophy that “food is medicine”. Over the course of four workshops she will give instruction on how to make various creative, healthy and pro-biotic food items, common in Korea. Demonstrations will include Korean seaweed rolls (kimbap) as well as the Japanese variation (sushi rolls), colourful rice balls (jumeok bap), Korean fermented vegetable dishes (kimchi) and Korean-style fermented syrups made with wildflowers (cheong).
Workshop 1: Korean and Japanese seaweed rolls
Workshop 2: Colourful Korean rice balls
Workshop 3: Making authentic Kimchi
Workshop 4: Fermented syrups with seasonal wildflowers
Duration: about 90 minutes for each workshop from 2:00 p.m. until 3:30 p.m.
Ages: +18
What to bring
Containers to take your food home
Allergy Information
Gluten, Soy, Egg & Sesame seeds are used in the workshop.
This workshop is designed to accommodate all levels of ability and expertise, from beginners to those who are more experienced.
Join Dr. HyoJin Koh to explore the traditional flavours of Korean food, famous throughout the world for its nutritional value and benefits for gut-health. Korean food stems from the philosophy that “food is medicine”. Over the course of four workshops she will give instruction on how to make various creative, healthy and pro-biotic food items, common in Korea. Demonstrations will include Korean seaweed rolls (kimbap) as well as the Japanese variation (sushi rolls), colourful rice balls (jumeok bap), Korean fermented vegetable dishes (kimchi) and Korean-style fermented syrups made with wildflowers (cheong).
Workshop 1: Korean and Japanese seaweed rolls
Workshop 2: Colourful Korean rice balls
Workshop 3: Making authentic Kimchi
Workshop 4: Fermented syrups with seasonal wildflowers
Duration: about 90 minutes for each workshop from 2:00 p.m. until 3:30 p.m.
Ages: +18
What to bring
Containers to take your food home
Allergy Information
Gluten, Soy, Egg & Sesame seeds are used in the workshop.
This workshop is designed to accommodate all levels of ability and expertise, from beginners to those who are more experienced.