Affectionately known as “a shrimp between two whales”, Korean food has often been overshadowed by its mighty neighbours, Japan and China.

However in recent years there has been a huge upsurge of interest in Korean food, and it’s easy to see why.

Taking influences from China, Japan and even America, Korean cooks shape their own interpretations using indigenous ingredients.

Fermented foods such as kimchi form the backbone of Korean cuisine but let’s not forget sticky fried chicken, bulgogi BBQ and the national rice dish – bibimbap.

All of them undeniably finger licking good.

Chicken bibimbap, assorted toppings, spicy gochujang sauce

Quick kimchi

Korean popcorn fried chicken

Mandu ( Korean dumplings)

Pajeon (Korean egg pancake with spring onions and prawns)

Kimchi fritters, fried egg

After the class you will sit down and enjoy fruits of your labour with a tasty glass of wine.