Food

[KOREAN FOOD LIVE] HOW TO MAKE ‘QUICK KIMCHI’

DATE & TIME: 6pm, 8 April 2021 (AEST)

WHERE TO WATCH: KCC Youtube (Click the thumbnail above to set up notification and watch)

RECIPE DOWNLOAD: Quick Kimchi / Kimchi Mayonnaise

PRIZES FOR THE MOST ENGAGED LIVE CHAT PARTICIPANTS: 3 participants to receive $100 Value DIY Quick Kimchi Making Kits

ENQUIREIS: food@koreanculture.org.au

PROGRAM DETAIL

  • Quick glimpse of many variation of Kimchi
  • Learn how to make ‘Quick Kimchi’ from brining the cabbage to filling step by step
  • A few tips how to ferment/store Kimchi properly depending on your taste

PRESENTER DETAIL

  • – Quick glimpse of many variation of Kimchi
  • – Learn how to make ‘Quick Kimchi’ from brining the cabbage to filling step by step
  • – A few tips how to ferment/store Kimchi properly depending on your taste

Heather Jeong

Heather Jeong is a leading Korean food expert, TV chef, food writer and cooking instructor.

She has appeared on SBS Food Safari, Cook’s Pantry, World News, Sunrise and Pop Asia. She has regular guest appearances on SBS Kitchen Conversations, SBS radio and ABC radio. Her recipes have been featured on SMH, Daily Telegraph, Taste, Selector and Feast. She has showcased Korean cuisine at Museum of Contemporary Art, Federation Square and Good Food and Wine Show.

Heather was one of the main story tellers for the critically acclaimed Double Delicious play for the Sydney Festival and Asia Topa. Recently several major news channels ran a lengthy features story of Heather in Korea.

David Ralph

David Ralph has been cooking for 20 years now.

The first Korean dish he made was a radish kimchi in 2009 and he fell in love with the cuisine. From 2012 to 2014 David was a member of the Korean Restaurant Pop Up Group Seoul Of Sydney aka SOS, after working on some pop up dinners. He also won the best kimchi dish in Sydney hosted by KCC, winning the chance to travel to Korea to compete against other countries.

In 2014 David also opened his first Korean Contemporary Restaurant called Kim which lasted 3 years, he now currently teaches Asian and Commercial Cookery at Ryde TAFE.