The Korean Cultural Center Los Angeles hosted a workshop on traditional Korean sauces(Jang) on September 3, targeting culinary students at LA Harbor College.
The workshop, led by Korean Food Master Young-mi Yee, saw participation from around 60 aspiring chefs.
The students learned about different types and principles of traditional sauces, such as soybean paste, red pepper paste, and soy sauce.
They also had the opportunity to make stir-fried beef with gochujang, gaining hands-on experience using traditional sauces.
They tasted sweet, rich punch for dessert, giving them a broader understanding of conventional Korean cuisine.
