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Korea: FRIDAY LATE With Master Card

Korea: FRIDAY LATE With Master Card

This Friday Late brings Korea to South Kensington. Join us as Korean culture and technological innovation collide and cross-pollinate the galleries. From soap pottery to bojagi sewing, poetry to straw chairs, and K-pop to experimental gastronomy, this event explores the vibrant landscape of Korean contemporary art and design. ALL EVENING (18.30 – 21.30) KpopTeam Ltd […]

Discover Korean Food 145: Dr. Sook-Ja Yoon’s “Duduck Baekcho Moochim”

Discover Korean Food 145: Dr. Sook-Ja Yoon’s “Duduck Baekcho Moochim”

Duduck bekcho Moochim is a codonopsis lanceolata roots dish seasoned with Baekcho Sauce. The taste of Codonopsis lanceolata roots is bitter. It is good for a stomach and bronchial tube. [Ingredients & Quantity] * 400g Codonopsis lanceolata roots, 2½ tbsp salt * Seasoning sauce – 50 fine nut, 3 tbsp baekcho, 1 tbsp black sesame, […]

Discover Korean Food 144: Dr. Sook-Ja Yoon’s “Gyeongdan, Sweet Rice Balls”

Discover Korean Food 144: Dr. Sook-Ja Yoon’s “Gyeongdan, Sweet Rice Balls”

Gyeongdan is a type of rice cake made by kneading glutinous rice powder with hot water, shaping the dough into balls, boiling them in hot water and coating them with various sweet powders. It gets its name because the shape is similar to round jade (gyeongdan). The color or taste varies depending on the coating […]

Discover Korean Food 143: Dr. Sook-Ja Yoon’s “Gook Hwa Bab”

Discover Korean Food 143: Dr. Sook-Ja Yoon’s “Gook Hwa Bab”

Gook Hwa Bab is a non-glutinous rice dish cooked with a chrysanthemum water. Chrysanthemum is good for eyes and brain. [Ingredients & Quantity] 2½ cups non-glutinous rice Chrysanthemum water – 7g dried chrysanthemum, 3½ water [Recipe] 1. Soak the non-glutinous rice into water for 30 minutes; drain. 2. Boil the chrysanthemum for 3 minutes; drain. […]

Discover Korean Food 142: Dr. Sook-Ja Yoon’s “Maejakgwa, Fried Ribbon Cookies”

Discover Korean Food 142: Dr. Sook-Ja Yoon’s “Maejakgwa, Fried Ribbon Cookies”

Maejakgwa is a type of cookie made by kneading wheat flour with salt and ginger juice. It is sliced thinly and slit, then flipped over after squeezing one end into the slit. The cookies are fried in oil, coated with sugar syrup, and sprinkled with pine nut and cinnamon powder. Maejakgwa gets its name from […]

Discover Korean Food 141: Dr. Sook-Ja Yoon’s “Hwayangjeok, Beef and Vegetables Brochette”

Discover Korean Food 141: Dr. Sook-Ja Yoon’s “Hwayangjeok, Beef and Vegetables Brochette”

Hwayangjeok is a dish made of boiled beef and ingredients in five colors such as seasoned bellflower roots, brown oak mushrooms, carrots, cucumbers and eggs that are then skewered. There are many different kinds of jeok depending on the ingredients. [Ingredients & Quantity] 100 g beef (top round), 15 g (3 sheets) brown oak mushrooms […]

Discover Korean Food 140: Dr. Sook-Ja Yoon’s “Dduk-Galbi”

Discover Korean Food 140: Dr. Sook-Ja Yoon’s “Dduk-Galbi”

[Ingredients & Quantity] * 700g beef ribs, 50g Pork belly * 10g (2) shiitake mushroom, 50g Onion * 14g (2) flour, 8g (4) Ginkgo, 26g (2 tbsp) Vegetable oil * Seasoning Sauce: 27g (1½ tbsp) soy sauce, 2g (½ tsp) salt,12g (1 tbsp) sugar, 9g (2 tsp) minced spring onion, 5.5g (1 tsp) minced garlic, […]

Discover Korean Food 139: Dr. Sook-Ja Yoon’s “Juksoon-Pyogo Busut-Bab”

Discover Korean Food 139: Dr. Sook-Ja Yoon’s “Juksoon-Pyogo Busut-Bab”

Juksoon-Pyogo Busut-Bab is a rice dish mixed with bamboo shoot and shiitake mushroom. The bamboo shoot tastes sweet. It reduces body temperature and good for skin. [Ingredients & Quantity] * 2 cups non-glutinous rice, 3 cups water * 100g bamboo shoot, ½ tsp salt, 3 cups water * 3g sea tangle, ½ cup water * […]

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