Super Korean
Cooking class
Authentic Korean food begins with fermentation. Kimchi, of course, but also doenjang, a fermented soybean paste that forms the basis for many dishes. This cuisine is also spicy, especially due to the use of gochuang, a paste made with red peppers and fermented soybeans. Temple food is a household name in Korea. Food served in temples is strictly vegan and extremely varied.
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