The Korean Cultural Center is organizing introductory workshops in Korean cuisine on October 28 and 29 and November 4 and 5, 2025, to introduce gourmets to this healthy and tasty cuisine.
How about an introduction to Korean cuisine? On October 28 and 29 and November 4 and 5, 2025, the Centre Culturel Coréen de Paris is organizing introductory workshops in Korean cuisine, led by chefs Yoo Seunghee and Baik Sunghee. An opportunity to acquire practical know-how and gain a better understanding of this healthy and tasty cuisine.
For two hours, from 6:30pm to 8:30pm, participants will be able to discover four emblematic K-food dishes: Ojeolpan (a dish of thin pancakes with colorful fillings),Osaek kkochi (multicolored skewers of beef and vegetables), Japchae (sweet potato noodles sautéed with vegetables and beef) and Bibimbap (the famous Korean rice bowl combining vegetables, meat, egg and chili paste).
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 program:
- Tuesday, October 28, 2025 from 6:30pm to 8:30pm: Ojeolpan. Ojeolpan is a traditional dish of the Korean royal court, known for its elegant and colorful presentation. It consists of a round wooden tray divided into five compartments, with thin wheat pancakes called Jeonbyeong in the center, surrounded by various fillings such as meat, vegetables and eggs. Each ingredient is prepared separately to preserve its flavor and color. Everyone can create their own bite by rolling up the fillings in a pancake, a little like a personalized roll. In the past, this refined dish was served to honored guests or on special occasions.
- Wednesday, October 29, 2025 from 6:30pm to 8:30pm: Osaek kkochi. Osaek kkochi is a traditional dish of the Korean royal court, prepared with thin slices of beef and various vegetables threaded onto skewers. Also known as Hwayang-jeok, these skewers are made from meat marinated in soy sauce and then grilled, accompanied by mushrooms, carrots, leeks and omelette. Once served at royal banquets or as part of ancestral rituals, today they are prepared to welcome guests in style.
- Tuesday, November 4, 2025 from 6:30 to 8:30 pm: Japchae. Japchae is a popular traditional Korean dish, often served at parties, celebrations or family dinners. It is prepared with translucent noodles called Dangmyeon, made from sweet potato starch. The noodles are first cooked, then seasoned with soy sauce and sesame oil. Various vegetables such as carrots, spinach, mushrooms, onions and beef are sautéed separately, then mixed with the noodles. This is one of the most popular noodle dishes in Korean cuisine.
- Wednesday, November 5, 2025 from 6:30pm to 8:30pm: Bibimbap. Bibimbap is a popular Korean dish consisting of hot rice onto which various stir-fried vegetables, meat, an egg and a chili paste called Gochujang are placed. Each ingredient is prepared separately to preserve its flavor, then mixed with the spicy paste just before eating. Commonly used vegetables include spinach, carrots, bean sprouts and zucchini, but ingredients can vary. There are also traditional regional variations, such as Jeonju or Jinju bibimbap, each with its own particularities.
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