"Having grown up in Gwangju, a city that's famous for food even amongst Koreans, I will share my inherited knowledge of Korean cuisine and show you how to cook exciting Korean dishes and make authentic pickles."  Rebecca Ghim, South Korean chef and fermentation expert

This masterclass will include:

• An introduction to kimchi (spicy cabbage pickle) and jangajji (soy sauce-based pickle) with a tasting session
• Learn how to make vegan dashi broth , a staple for any Korean recipe, including stews, side dishes, noodles and more
  
• How to make kimchi fried rice using sour kimchi
  
• How to make japchae, a glass noodle dish
• How to make doenjang jjigae, a soybean paste stew
• Lean about banchan culture and the history behind fermentation in Korean cuisine
  
• Opportunity to ask Rebecca questions
• A delicious organic plant-based Korean meal
• Your own jar of kimchi to take home 
• Recipe pack 

About the chef: Rebecca Ghim 
Rebecca is a South Korean chef, fermentation expert and food systems researcher, working with councils and community organisations on resilience against food insecurity and child obesity. Rebecca practices a low-waste lifestyle and promotes upcycling food waste into delicious dishes. She also runs Dewaste Your Taste on Instagram to promote food literacy and sustainable food environments and behaviours. Rebecca has also founded her own vegan raw unpasteurised kimchi brand, The Ferm, available at farmers markets across London.

Fee: 

All proceeds from our masterclasses help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community.

Single workstation: £125

Double workstation (share with someone from your household/ social bubble): £230

Prices include VAT

Note On Ticket Price Change 

Apologies we have had to pause offering a concession rate for our paying in-person cookery classes. Due to the pandemic we cannot fit as many people in the kitchen which means classes generate less vital revenue needed to keep the charity going. 

We are still offering tiered ticket prices for our brilliant online live cookery classes (£5-£30), recordings of live classes (£3-£20) and everyone is welcome to sign up to our FREE to attend in-person and online community class newsletter list by emailing classes@madeinhackney.org. Thank you for your understanding. 

You will need to bring a glass Kilner style clip top jar approx 350ml  

Refunds/transfers: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class to enable us to try to resell your ticket. 

Please understand our charity needs time to enable us to try to resell your tickets as we rely heavily on the income generated. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know).

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: classes@madeinhackney.org / 020 8442 4266 

Location: Made In Hackney, Liberty Hall*, 128 Clapton Common, Spring Hill, Clapton, London, E5 9AA, UK

*Liberty Hall is a black and white village hall building with a gable roof at the top of Spring Hill, just by the common

COVID-19 SAFETY

You will have your own set of equipment at your own workstation and our venue is well-ventilated. 

ALLERGEN ALERT 

Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.