Gaesong Bossam Kimchi: Traditional Korean Stuffed Kimchi

In this workshop with Hongyi Choi, we will explore Gaesong Bossam Kimchi, traditional stuffed kimchi from Kaesong, and Korean sauces: doenjang, ganjang, gochujang, cheonggukjang and ssamjang.

The programme grows out of Slow bean K food lab, which brings together Korean home cooking, fermented sauces and local seasonal produce with Korean kimchi-making techniques. We will explore how to make these methods accessible in an ordinary European kitchen.

By preparing food together, we will discover Korean culinary traditions and their connections with Slovenian ingredients.

About the mentors

Hongyi Choi is a culinary researcher, registered nurse and architect based in Slovenia. She has led cooking workshops for Salad Master Korea and now combines Slovenian ingredients with Korean fermentation through Slow bean K food lab.

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Participants should gather in the entrance hall of Center Rog 15 minutes before the programme begins. Please store your personal belongings in the lockers indicated by the mentor. Do not be late, as this disrupts the working process. In case of late arrival, entry to the lab cannot be guaranteed.

The programme is held in English.

In case of cancellation, you will be notified two days before the planned start of the programme.

If you are unable to attend the programme, the fee is non-refundable and the date cannot be changed. You may transfer your place to another person by notifying us at least 24 hours before the start at kuhanje@center-rog.si.

We look forward to your company and creating together!