The Food & Culture Academy
The Food & Culture Academy gives customers an opportunity to cook and learn about the history of traditional Korean food.
Budae jjigae & jeon (pancake) – Mon & Tue
1) Budae jjigae: a spicy stew with ham, sausage, kimch, pork and tofu. The name of the dish means ‘army stew’ and it was known to be created after the Korean War (1950~1953) with the sausage and ham from the U.S. Army bases.
2) Jeon: pan-fried pancakes using various ingredients like vegetables, meat and seafood served as appetizers, side dishes or desserts. You will make small size pancakes.
Tteok-bokki & pan-fried mandu – Wed & Thu
1) Tteok-bokki: tteok-bokki is one of the most popular street foods in Korea. Sticky rice cakes are stir-fried with gochujang (spicy Korean chili sauce) and fish cakes and boiled eggs can be added.
2) Pan-fried mandu – Korean dumplings with ground meat and vegetables inside
Korean fried chicken with spicy sauce or soy sauce & pickled radishes – Fri & Sat
1) Korean fried chicken with spicy sauce or soy sauce: Koreans’ favorite food pairing with beer. It is stir-fried with a variety of sauces, but the most common are gochujang (spicy Korean chili sauce) and soy sauce. Spicy sauce is used most of the time, but using soy sauce is also available depending on the preferences of the participants of the day.
2) Pickled radishes: served with fried chicken and easy to make