Koulutukset

Korealaisen ruoan valmistuskurssi

Kuvaus



Useita ruokalajeja on kehitetty Koreassa, mutta valitettavasti monet korealaisista ruuista eivät ole yhtä tunnettuja kuin muut aasialaiset ruuat. Tällä kurssilla opimme valmistamaan edustavimpia korealaisia ruokia helppoina resepteinä ja opimme korealaisesta kulttuurista. Maistelemme valmiita ruokia niiden valmistamisen jälkeen!

Various dishes have been developed in Korea, but unfortunately most Korean dishes are not yet as known as other Asian dishes are in Finland. So, in this course we will learn the most representative Korean food with easy recipes and we will get to know Korean culture. After cooking we will enjoy the food!

Aika24.10. - 07.11.2019

torstaisin 24.10, 31.10 ja 7.11.2019 klo 16.30-19.00.
PaikkaTurun AKK, Opetuskeittiö, os. Kärsämäentie 11
KohderyhmäKaikki korealaisesta ruoasta ja ruokakulttuurista kiinnostuneet. Opetuskielinä ovat englanti ja suomi.
Sisältö

Let’s learn Korean representative stew and soup! 

In this course you will learn to cook Korean stew and soup. From the traditional stew and soup to the most recently made stew, we are going to make the representative food that Koreans enjoy most. The spicy level can be adjusted to your taste. You will also learn simple Korean side dishes using eggs and cucumber. 

To 24.10. Doenjang jjigae (Soybean Paste Stew)

Doenjang is a traditional Korean fermented food made from fermented soybeans. Doenjang-jjigae is one of the most indigenous foods enjoyed by Koreans. (It is boiled with only doenjang and sometimes adds spicy taste by adding red pepper paste or red pepper powder.) This stew includes soybeans which is a good source of protein, and a variety of vegetables to help you get a variety of nutrients. 

Ingredients: beef (Vegetarians can remove this), fermented soybean paste (Doenjang), kesäkurpitsa, potato, onion, garlic, tofu, anchovy, kelp (brown seaweed), hot chili paste 

To 31.10. Galbi tang (Short Rib Soup)  

Galbi tang is a typical menu that Koreans look for when they feel powerless. It tastes light and visually luxurious. And it is one of the representative menus served to wedding guests. 

Ingredients: beef, radish, onion, kevätsipulia/scallions, shiitake mushrooms, kelp (brown seaweed), garlic, ginger, cooking wine, soy sauce, salt, black pepper, starch noodles 

To 7.11. Budae jjigae (Spicy Sausage Stew) 

‘Budae jjigae’ is a fusion dish made just after the Korean War (1950-1953). After the war, this stew was made from surplus foods such as ham and sausage left over from the US military. Because of this background, ‘Budae jjigae’ means ‘military stew’. Now, it is the main menu that Koreans enjoy, and the Korean War and the US military became old stories. 

Ingredients: beef (Vegetarians can use tofu), Kimch, onion, kesäkurpitsa, kevätsipulia/scallions, kelp (brown seaweed), anchovy, garlic, valkoiset pavut-tomaattikastikkeessa, ham, sausage, Doenjang (soybean paste), soy sauce, salt, black pepper

Kouluttajat

Soohyun Kuosmanen

Lisätietojakoulutuskoordinaattori Essi Haapaniemi, essi.haapaniemi@turunkesayliopisto.fi tai 044 720 1148
koulutussihteeri Susanne Peltonen, susanne.peltonen@turunkesayliopisto.fi tai 02 278 1812
Hinta95 euroa (sis. raaka-aineet)
Ilmoittautumiset24.10.2019 mennessä

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