KOREA WEEK ROME 2019
FOOD & BEAUTY SPECIAL COURSES
During KOREA WEEK ROME 2019, Tuesday 1 and Wednesday 2 October special courses will be organized on Korean Cuisine and Korean Beauty (all courses include a 10 euro fee to be given at the Korean Cultural Institute reception).

Courses on Tuesday 1st October at 7.00pm

BIBIMBAP lesson (for 10 people)
Bibimbap lesson with the Master of ‘Baekban’ (daily cooking) by Jeonju - Let's learn how to prepare Bibimbap, a representative Korean dish. Seasoned vegetables and sauteed meat garnish this rice bowl together with gochujang (chili pepper paste) creating a dish where colors and flavors come together in a harmonious way, becoming a pleasure for the eyes and the palate. Depending on the area, the ingredients used change. The most famous variant is that of Jeonju. Another variation that is very successful is the one prepared inside the dolsot, a red-hot stone bowl.

Good Manner lesson in a Korean table (for 20 people)
"Korean etiquette lesson at the table". We learn the traditions and good Korean ways at the table with the teacher Jeong A Hwang - We learn to use the cutlery and arrange the dishes, the order in which we eat the various courses and the etiquette during Korean meals. (courses with free gadgets).
Registration fee with fee of 10 euros. Booking by email on info@culturacorea.it and completion of registration with delivery of the completed registration form and payment of the contribution fee at the reception of the Korean Cultural Institute in via Nomentana 12 (opening hours from Monday to Friday from 10 to 18 ). Completion of registration until Wednesday 25 September.

Courses on Wednesday 2 October at 7.00pm

KOREAN SKIN CARE workshop (for 15 people)
Korean cosmetics are now famous all over the world, but we have organized a workshop to allow visitors to discover more about the world of K-Beauty. During the workshop the key point of K-Beauty, or skincare, will be discussed, and very useful advice will be given, to make this appointment more special. In particular, the habits of Korean women for skin treatment and care will be shared. Entering the theme of this Korea Week, you will be able to learn how to consume different types of food based on the condition of your skin and to prepare a skincare product using natural food products. (paid course, by reservation)

Lesson on Korean fermented sauces and sauces (for 20 people)
"Lesson on Korean fermented condiments and sauces" with teacher Jeong A Hwang - Let's discover the Korean fermented condiments and sauces. The secret of the flavors and nourishment of Korean Cuisine. The condiments used in Korean cuisine are different from those commonly identified as such. They do not serve only as a complement to the main dish but their nutritional aspect must also be considered, that is to consider their medicinal effect. So food should not only bring pleasure to the palate but also be of benefit to the body.
The best representative products of fermented soy: Ganjang, Doenjang and Gochujang.
Ganjang (soy sauce), doenjang (soy paste) and gochujang (chili paste) are all prepared from a common ingredient, meju, a block of fermented soy.
Soy, from which vegetable proteins are derived, contains essential amino acids, especially lysine and leucine, which is absent from other types of vegetable proteins.
Soy sauce, soybean paste, chilli paste are all part of the same family and are all called "jang". At the end of autumn, white soybeans are boiled and shaped into brick-shaped blocks that are hung up in the sun after removing mold. Then around January / February they are immersed in salted water for 40–60 days to ferment. The liquid part becomes soy sauce while the solid part is the doenjang. To make the chili paste mix the meju powder, glutinous rice paste and chilli powder and then they are fermented.
Registration fee with fee of 10 euros. Booking by email on info@culturacorea.it and completion of registration with delivery of the completed registration form and payment of the contribution fee at the reception of the Korean Cultural Institute in via Nomentana 12 (opening hours from Monday to Friday from 10 to 18 ). Completion of registration until Wednesday 25 September.