Korean cuisine perfectly balances sweet, salty, spicy and fermented flavours. It highlights ingredients such as gochujang, kimchi, garlic and sesame oil, using a wide range of techniques including grilling, marinating and simmering. Both rich and convivial, it is renowned for iconic dishes such as bibimbap and bulgogi.

THE MENU: 

Chef’s surprise amuse-bouche

Mandu, Korean vegetable dumplings

Bibimbap, a traditional Korean dish made with rice (“bap” means rice in Korean), topped with a variety of vegetables and marinated beef (vegetarian option available)

Bukkumi, Korean glutinous rice pancake filled with a sweet red bean paste, lightly grilled

Drinks are included (aperitif, two glasses of wine, fruit juices and water). You will receive the recipes by email after the class. The class is taught in English.