K-Food
From Korean tables to street snacks,
Exploring the Allure of K-Food
2. Course Objectives
Understanding the Diversity of K-Food through Weekly Themes
Learn the basics of Korean cooking and key techniques for each menu.
In-depth experience of K-food culture through direct cooking and cultural exploration
Opening & Instructor Introduction
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강사의 이력 및 활동 소개
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4주간의 K-푸드 여정 및 강의 구성 안내
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Into the charm of K-food
Characteristics and historical background of Korean food culture
Analysis of the global K-food craze and its popularity factors
Introduction to the theme of each week and an overview of the menu to learn
1주차
Korea's representative snack
Menu: Making kimbap (including cheese kimbap), honey hotteok, and sotteok sotteok
Features: How to use various ingredients, understanding street/rest area snack culture
Activity: Exploring Korean Traditional Market Ingredients
Week 2
Korean cuisine
Menu: Learn how to make grilled pork belly & ssamjang (with grilled kimchi as a side dish), samgyetang, and galbijjim
Features: Enjoying Korean BBQ, healthy food, and understanding banquet food
Week 3
Korean soul food
Menu: Make your own cabbage kimchi & cubed radish kimchi, and make kimchi stew
Features: The science of fermented foods, types of kimchi and how to use them
Activity: Visit the Korean Traditional Kimchi Museum (Exploring the History of Kimchi)
4주차
Representative traditional Korean dishes
Menu: Making assorted pancakes, making japchae, making bibimbap and gochujang sauce
Characteristics: Holiday food culture, vibrant colors and nutritional balance, the aesthetics of bibim
Activity: Korean Square Market Street Food Experience
Enjoy K-Food Even More Deliciously
Delicious plating method
Deepening understanding of food ingredients and history through market/museum tours
Note: Menus may vary slightly depending on circumstances.
1. Lecture Outline
The Secret of K-Food Captivating the Hearts of Global Gourmets
Lecture name
K-Food Cooking Class
Lecture time
About 2 hours and 30 minutes
form
Offline lectures + demos + hands-on cooking practice
Target audience
For the general public and beginners in cooking who are interested in K-food