During the next hours of the workshop, each person will make their own dish from the beginning and eat traditional Korean food. The main food that mainly characterizes us is steamed rice but, we will make a variation with BIBIMBAP; a popular gastronomic dish that means mixed rice, DOENJANG-GUK; Soybean paste soup and about 5 to 6 different side dishes. The garnishes will be, JABCHAE (Sweet potato cellophane noodles with vegetables), BUCHUJEON (garlic chive pancakes), sauteed tofu, cooked vegetables with Korean-style dressings, fresh KIMCHI (offered to taste) and steamed egg (the garnishes can vary by season)
These dishes would be part of the BABSANG (table) of any Korean home and you will also learn how to prepare the BABSANG according to the labels of traditional Korean culture. Everything will be taught step by step from scratch so do not worry if you have no experience in the kitchen because here, we are to enjoy and share. While we prepare the BABSANG for dinner all we have prepared together, we will share our culinary experiences and the history of Korean culture because, each dish has its own history and is told from generation to generation and even in children's stories.