In this intensive and very hands-on workshop, you’ll learn the about banchan, the unique and diverse delicacies of the Korean dinner table. Banchan are a diverse range of small, savoury sides dishes served along with bap (rice), of which kimchi (fermented vegetables) is the most essential and well known.
In this workshop, Jonna will be showing how to make three different kinds of kimchi including traditional spicy cabbage matkimchi, white mild baekkimchi, and crunchy cubed radish kimchi.
You’ll also learn how to make a handful of different banchan side dishes, including: pajeon, spring onion pancakes; candied lotus roots; japchae, potato noodle chop suey; pickled onion and garlic; traditional bitter greens; and acorn jelly.
Be prepared to get messy! You’ll be rewarded for your efforts with lots of food to take home, and a hand-illustrated recipe book by Jonna Pedersen.
Jonna Pedersen spent 3 years in Korea teaching art and studying cooking. When she wasn’t learning at the apron-strings of her stoic ajumma (auntie) neighbours, she was hiking up mountains to sample traditional Buddhist monastery cuisine.