Affordable introductory Korean cooking workshops at the Korean Cultural Center

The Korean Cultural Center is holding introductory Korean cooking workshops from October 27 to November 19, 2026, to introduce food lovers to this healthy and delicious cuisine.

How about discovering Korean cuisine? From October 27 to November 19, 2026, the Korean Cultural Center in Paris is once again holding introductory Korean cooking workshops, led by chefs Yoo Seunghee and Baik Sunghee. It’s a chance to gain practical skills and learn more about this cuisine, which is both healthy and delicious.

Over two hours, from 6:30 p.m. to 8:30 p.m., participants will be able to discover around ten iconic K-food dishes made with traditional ingredients: bulgogi, tofu, sweet-and-sour sauce, green tea, kimchi, rice paper, seaweed sheets...

Reservations are mandatory. Please note that although the course is free, you will need to pay a €20 ingredient fee in cash for each workshop.

Detailed programme:

Tuesday, October 27, from 6:30 to 8:30 p.m. ■ Spicy chicken and cheese cup-bap. A must-try in Korean street food, this dish brings together in a single cup chicken stir-fried in a sweet-and-spicy sauce, melted cheese and hot rice. The mildness of the cheese tempers the Korean heat, making it easy for everyone to enjoy. Convenient to take away, it’s the ideal choice for discovering the vibrant culture of Korean street food.

Wednesday, October 28, from 6:30 to 8:30 p.m. ■ Pork belly rolls with kimchi and cheese. A delicious specialty featuring thin slices of pork belly wrapped around a much-loved Korean combination: spicy kimchi and melted cheese, grilled until perfectly golden. The meat’s flavorful juices, the kimchi’s bold kick and the cheese’s mildness meld on the palate, capturing all the magic of Korean barbecue. Served as perfectly sized bites, this dish evokes the culture of pojangmacha (Korean street food stalls) and pairs perfectly with a glass of wine or a beer.

Thursday, October 29, from 6:30 to 8:30 p.m. ■ Bulgogi Taco. This creative fusion dish reinvents the Mexican taco by adding bulgogi, one of the crown jewels of Korean cuisine. The combination of beef marinated in a sweet-and-salty soy sauce and crisp vegetables delivers a true explosion of flavor. Thanks to the familiar taco format, this specialty is easy to enjoy, even for those new to Korean cuisine. A lovely harmony of Mexican and Korean traditions to savor without hesitation.

Tuesday, November 3, 6:30–8:30 p.m. ■ Tofu fritters with sweet-and-sour sauce. This healthy, refined Korean dish pairs tofu that’s crispy on the outside and tender on the inside with a delicious sweet-and-sour sauce with a hint of spice. Even without meat, its remarkable texture and rich umami flavor make it a favorite among vegetarians. It offers a chance to discover both the elegance of Korean cuisine and the richness of its sauces. Treat yourself to this balanced dish, which is as light as it is delicious.

Wednesday, November 4, 6:30–8:30 p.m. ■ Korean-style braised stuffed tofu. This comforting fusion family dish features tender tofu stuffed with a generous mixture of ground meat and vegetables, gently braised in a flavorful soy sauce. Its elegant presentation and delicate flavors make it an ideal introduction for those discovering Korean cuisine. Mild rather than spicy, it offers a rich, balanced array of flavors, perfectly combining classic elegance with the modernity of Korean gastronomy.

Thursday, November 5, 6:30–8:30 p.m. ■ Rice burger. This burger offers a playful, modern take on Korea’s rice-centered culinary culture, replacing the bun with two golden, crispy rice patties. Inside is a generous filling of flavorful meats and Korean ingredients, creating a firm, distinctive texture quite unlike that of a classic burger. By reimagining a familiar Western format, it offers one of the most original ways to discover the essential ingredient in Korean cuisine: rice.

Tuesday, November 17, 6:30–8:30 p.m. ■ Gyeran-ppang (egg bread). This iconic Korean winter street snack is made by baking a whole egg inside a soft, slightly sweet bun. It offers an intuitive introduction to Korea’s “sweet and savory” trend, a subtle, well-balanced combination. Comforting and delicious, this warm little bun is especially popular with locals as a quick snack or dessert.

■ Green tea crêpe with Korean ingredients This inventive dessert pairs a crêpe delicately tinted a soft green by the refined bitterness of green tea with exceptional Korean ingredients. The tangy freshness of yuja-cheong (yuzu marmalades) and maesil-cheong (plum marmalades) blends with the sweetness of red bean paste and the roasted flavor of soybean powder. A delightful meeting of French crêpe-making expertise and the treasures of Korean gastronomy, offering perfect harmony between East and West.

Wednesday, November 18, 6:30–8:30 p.m. ■ Kimchi dumplings wrapped in rice paper. These modern fusion dumplings are made by filling rice paper with kimchi, Korea’s famous fermented food, and a generous minced pork filling, then pan-frying them until crisp. Using rice paper instead of traditional dough creates a striking contrast: a crunchy exterior and a tender, soft center. The combination of kimchi’s spicy tang and the savory flavor of the meat showcases the creativity of contemporary Korean cuisine. Light yet full of flavor, this delicious snack is sure to appeal to every palate.

Thursday, November 19, from 6:30 to 8:30 p.m. ■ Folded square gimbap. This very trendy individual dish in Korea is made by arranging a variety of colorful ingredients on a sheet of seaweed, then carefully folding it into a square. With every bite, the different flavors blend perfectly, while the vibrant cross-section appeals to both the eye and the palate. Easy to take along and eat by hand, this modern presentation offers a fun and practical way to discover gimbap—the must-have at Korean picnics.

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