AUT university Korean cooking course
contents
Part 1- Kimchi, Bulgogi, Haemuljeon, Kongnamulguk (1st week)
Bibimbap, Pyeonyuk gyejachae, Kkakdugi, Miyeokguk(2nd week)
Part 2- Kimchi jjigae, Jetook bokkeum and ssam, gamja jorim, Kongbamul muchim(3rd week)
Sundubu Jjigae, Ojingeo bokkeum, Miyeokjulgi bokkum, Dotori muk(4th week)
Part 3-Hobakjuk, Ddeokbokki, Kimbap (5th week)
Japchae, Golbaengi muchim, Guksu (6th week)
It starts on 25th of Feb(next Saturday)
For more details, copy below links and paste on the address bar. http://www.aut.ac.nz/study-at-aut/study-areas/short-courses/hospitality/a-taste-of-korea | 
发表于 2012-2-16 13:09:19
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