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 IS A PURCHASE OF A RECORDED CLASS AND ONCE THE RECORDED CLASS IS AVAILABLE YOU CAN ACCESS AT ANY TIME FROM THEN UNTIL YOUR TICKET EXPIRES. Once the class is recorded [30.03.2022] your Zoom details and recipe handout will be provided via email on the next day.

This recording of a live 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
• Learn about banchan culture and the history behind fermentation in Korean cuisine
• Link to recording valid for a minimum of 14 days after purchase
• Recipe handout

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*: £15 Standard / £7.50  Concessions**/ £3 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:  Zoom, details to be provided via email (the day after the live class). Check your junk mail if need be!

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

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

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary beforehand 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
• Sea 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