Anju - Korean Food for a Feast!

Koreans never drink without having something as an accompaniment even as simple as dried squid with peanuts.

The delicious morsels designed to go with the drinking is referred as, Anju.

Anju doesn’t just mean a side dish or canape, it captures more about the human feelings of sharing, laughing and chatting with your friends, family and community.

In this class, our guest chef Insoon shares how to create some of the best loved little dishes for a  Korean feast.

Tteok Galbi 

Charcoal grilled mini beef meat balls mixed with fresh chestnuts and vegetables and a staple at Korean Royal banquets.

Temple Kimbap rolls

Temple food is naturally healthy and vegetarian. Monks and nuns do not use onions, garlic, chives, spring onions or leeks, the five most common, pungent, spicy vegetables. In Korea these five forbidden vegetables are referred to as “o-shin-chae”. Their intense scent and spiciness may distract monks during meditation. We will learn about the medicinal properties of the dish.

Ssam Mu

Pickled, sliced white Korean radish wrapped around spicy fried chicken.

Yangneom Tongdak 

Korean fried chicken has been taking the world by storm. Very light, crispy dough, topped with a drizzle of Korean chilli sweet garlic sauce. This is fried chicken paradise.

Gamja Jorim 

This potato dish is twist on an English staple but one of the most  popular side dishes in Korea.

Ggakdugi

Ggakdugi is a type of Kimchi made from cherry or plum tomato, chilli and radish. This brings additional health benefits such as low calorie, high fibre, full of vitamins, full of probiotics and antioxidants to boost the immune system.

The class culminates with a sit-down feast with wine and, as usual, guests leave with full recipe packs as well as full stomachs!