Join Rebecca Ghim, South Korean chef and fermentation expert, to learn how to prepare authentic delicous Korean street food dishes bursting with flavour, and hear the stories behind the food..

This class will include:

• Learn how to make sweet and spicy rice cakes known as ddeokboki - a street food dish enjoyed throughout Korea
• Learn how to make dubu-jorim, a popular dish with braised tofu and Korean sauce
• Learn how to make japchae, a nutritious glass noodle dish packed with veggies - a real Korean favourite
• Learn how to make a simple tasty cucumber side dish 
• Lean about banchan culture and the history behind fermentation in Korean cuisine
• Opportunity to ask Rebecca questions
• Recipe pack
• If you live in the delivery area for local surplus organisation Streetbox you can get your veggie ingredients and some extras delivered for free! Scroll down for more details*

For ingredients and equipment needed see below

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*: £20 Standard / £10 Concessions**/ £5 Unwaged 

*All proceeds 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. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

**Concessionary rates available for students, pensioners and low waged

Location: The class will be held on Zoom. Zoom details will be provided in your booking confirmation email and in a reminder the day before the class, together with your recipe handout, in an email titled 'REMINDER & IMPORTANT INFO: Your Made In Hackney online class'.

If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.org. Do check your junk mail first!

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

*GET YOUR VEGGIES DELIVERED FOR FREE

If you live in local surplus organisation Streetbox's delivery postcodes listed below and book by 5pm the Wed before the class, you can get your veggies and some extra veggie goodies delivered for free. You will need to book using the promo code 'STREETBOX' on the Billetto booking page and you will be prompted to supply your full address, contact number and a safe place when booking your ticket. Please note you will need to source all other ingredients yourself.

You must live in Streetbox's delivery postcodes: EC1, EC2, E1, E2, E3, E5, E8, E9, E10, E11, E15, E17, E18, E20, EN4, N1, N2, N3, N4, N5, N6, N7, N8, N9, N10, N11, N12, N13, N14, N15, N16, N17, N18, N19, N20, N21, N22, NW1, NW3, NW5

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

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

• 2.5 tablespoons of gochujang
• 9 tablespoons of soy sauce
• 5.5 tablespoon of gochugaru
• 5-6 inari (fried tofu pockets/wraps)
• 10 pieces of sticky rice cakes (not puffed)
• 400g of dried shiitake mushrooms
• 1 block of firm tofu, sliced
• 300g of sweet potato starch glass noodles
• 1 leek, roughly chopped
• 1 yellow bell pepper, julienne
• 1 red bell pepper, julienne
• 1 bunch of spinach
• 1 carrot, julienne
• 2 English cucumbers, roughly chopped
• 3.5 onion
• 4.5 tablespoon of minced garlic
• 1 spring onion, roughly chopped
• 1 bunch of chives, 3-4cm
• 2 tablespoons of vinegar
• 11.5 tablespoons of sesame oil
• 7 tablespoons of sugar
• Salt
• Black pepper
• Sesame seeds (optional)

EQUIPMENT LIST

• 1 large non-stick pan
• 1 pot
• 1 sieve/straining bowl
• 2 mixing bowls
• Chopping board
• 1 kettle
• 1 knife