We started with kimchi. Kimchi is a traditional korean side dish - spicy fermented vegetables.
We then had to make the red filling sauce using radish, red chilli powder, green onion, anchovy fish sauce, kelp broth, dried fish broth, fresh pear juice, minced garlic, minced onion, minced ginger, sugar and salted minced shrimp.
We gloved up for then massaging the sauce into each of the cabbage layers to coat each of the leaves in the filling.
There are over 180 different varieties of kimchi - there's even a museum just for this national dish! It's also a healthy food - rich in vitamins (A, B1, B2, C iron, calcium) and good for digestion with high fibre levels but also low in calories.
We prepared the ingredients...
before mixing with our pancake mixture.
I cooked on a medium heat until the bottom turned golden brown
and then flipped it...
We sat down to tuck into a delicious Korean feast, starring our culinary work.
Other 'cooks' had made Yukgaejang - a spicy, soup-like shredded beef dish which is simmered with onions and other ingredients for a long time.
The whole meal was very tasty...but, of course, especially my seafood pancake!
Then it was time for me to make my final course - dessert.
I was making 'dasik' - a traditional Korean pressed cookie.
|The prettier, older molds...now more plastic ones are used.|
Even doing multi-coloured cookies.
The take-home fruits of my labour.
I'd definitely recommend doing a cooking class here - Ellie (the teacher / chef) is lovely and they have a good variety of dishes that you can make.
They've also met Martha Stewart!