Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organizations needs.
Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.
Above all the other aspects of South Korean cuisine, I love the variety most.
With any meal you order in South Korea you will also be presented with numerous small servings of “Kimchi”, a side dish that typically consists of fermented cabbage, radish, scallion or cucumber.
Traditional Kimchi is made by fermenting the base vegetable in a variety of seasonings and then storing it below ground in earthenware jars. The Kimchi’s shelf life is extended by freezing during the bitterly cold South Korean winters, after-which they can be dug up and thawed when they are ready to be eaten.
Below is some of the traditional Baechu Kimchi that I learned to make in back in 2001 whilst visiting South Korea. It is served with Barbecue Chicken Wings that are a common street food in South Korean Markets along with a variety of pickled vegetables. If you're keen to try some of my Kimchi you should come along to Curry in an Un-Hurry on the 10th of September.