Tuesday November 6th2018,2018, MELBOURNE, AUSTRALIA - ‘The Taste of Korea: Hansik’ workshop and cooking class on November 2nd2019, saw 50local cooking enthusiasts, chefs, journalists, and food influencers learn all about Korean food, or hansik. Attendees also got to try their handsat cooking three Korean dishes.
Sun Jae Ma Yul, the President of the Korean Food Promotion Institute (KFPI), gave a lecture on Korean fermented ingredients and cooking philosophies. Korean Chef Heather Jeongthen taught attendees how to make their own Kimchijeon, Bibimbap, and Bulgogi.
Sun Jae Ma Yul
- President of The Korean Food Promotion Institute
- Guest professor at the Department of Home Economics Education at Dongguk University (DU)
- Given lectures at France's Le Cordon Bleu, the Culinary Institute of America and ICE in the United States, UNISG in Italy and other leading culinary educational institutes
- Jogye Order's first designated Master of Temple Food in 2016
The Ministry of Agriculture, Food and Rural Affairs of Korea and the Korean Food Promotion Institute hosted the event with the aim of helping Australian chefs learn more about Korean cuisine, and to help spread knowledge of Korean food in Europe. Korean food has exploded in popularity globally after the past few years, with many countries seeing Korean cuisine as a leading ‘trend’ in international foods. Little is known worldwide, however, about Korea’s cooking traditions, and local ingredients.
The workshop and cooking class was a part of Korean Restaurant Week Melbourne 2018, which sees fourteen restaurants across the city offer discounts and promotions from November 5thto 9th.
For more information about Hansik,visit www.facebook.com/hansikkorea