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!

Aika12.03. - 26.03.2020

torstaisin 12.3., 19.3. ja 26.3. 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 trendy foods and traditional foods! In this course you will learn how to cook Korean popular and trendy foods, which can be seen in Korean TV dramas or movies. And we will also make traditional home food that Koreans make on special days. You can adjust the spicy level to your taste. We also learn Korean side dishes using eggs.

To 12.3. Jajangmeon (Black sauce noodle)
Jajangmeon is a Korean-style Chinese noodle dish. It was introduced in 1905 and has been popular in the mid-50s. Now it is still one of Korean's favorite foods and can be seen in Korean TV dramas or movies.
Ingredients: Pork, Onion, Cabbage, Potato, Zucchini, Cucumber, Bean paste, Soy Sauce, Sugar, Cooking Oil, Starch

To 19.3. Japchae (Korean vegetable noodle)
'Japchae' is known to have been introduced for the first time at the royal court during the 17th century Joseon Dynasty. A variety of vegetables are finely chopped and mixed with boiled vermicelli. It's usually made on a feast day like a holiday or birthday. It was also one of the Korean food menu of the 2018 Pyeongchang Winter Olympics.
Ingredients: Glass Noodle/Vermicelli, Chives, Spinach, Carrot, Onion, Mushroom, Garlic, Egg, Soy sauce, Sugar, Sesame oil, Sesame, Pepper, Cooking oil

To 26.3. Andong Jjim dak (Braised chicken with vegetables of Andong)
A local dish of vegetables and glass noodle/vermicelli, cooked in soy sauce, from the city 'Andong' in South Korea. It has been eaten at Andong's traditional market since the late 1970s. Now it is a popular and trendy food that is beloved nationwide in South Korea. Ingredients: Chicken, Potato, Carrot, Onion, Cabbage, Glass Noodle/ Vermicelli, Mushroom, Spring onion, Chili, Egg, Kelp, Garlic, Soy Sauce, Sugar, Pepper, Sesame oil

Kouluttajat

BA/MA (Ed.) Soohyun Kuosmanen

Palautteita Soohyunin aiemmilta kursseilta:

"Tunnit olivat erittäin mielenkiintoisia."
"Opettaja oli hyvin mukava ja iloinen."
"Oli helppo kysyä, jos jokin oli hankalaa."
"Kurssilla oli kivaa!"
"Tunnit olivat rentoja, kivoja ja opetus oli erinomaista."

Lisätietojakoulutuskoordinaattori Essi Haapaniemi, essi.haapaniemi@turunkesayliopisto.fi tai 044 720 1148
koulutussihteeri Susanne Peltonen, susanne.peltonen@turunkesayliopisto.fi tai 02 278 1812
Hinta

95  €
(hinta sis. raaka-aineet)


Ilmoittautumiset27.02.2020 mennessä

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