Sat, 23 Apr|
Culinary workshop: Let's reveal together the secret of Korean jang, soy sauce and fermented soybean paste
The Jang brings together all kinds of salty and fermented condiments. Among these sauces we find Ganjang and Doenjang, resulting from the same fermentation. Workshop preparation of Korean soy sauce and fermented soybean paste as well as soy blocks from 10:30 a.m. to 12:30 p.m.
Heure et lieu
23 Apr 2022, 10:30 – 12:30
Paris, 148 Avenue d'Italie, 75013 Paris, France
À propos de l'événement
Hello everyone, following your enthusiasm for the art of Korean fermentation, we offer you a new workshop around the fermentation of soy sauce (ganjang) and fermented soybean paste (doenjang) from 10:30 a.m. to 12:30 p.m.
You will have the opportunity to discover and understand jang , starting with the making of soy blocks (meju), and then learn how to prepare soy sauce and soy paste like in Korea. It is with the ancestral know-how passed on by Madame Ki that we will present traditional and authentic fermentation methods . You will be able to leave with your block of soy (to be dried after class) and your own soy sauce and soy paste (to be left to ferment after class) and enjoy their flavors at home!
For this event we offer two types of tickets :
- The classic ticket for the soy sauce workshop
- The ticket + for the soy sauce workshop where you will be provided with a two-liter jar to put your soy sauce in at home
The + ticket corresponds to the price of the workshop and a jar at a 10% discount! see the jar.
Places for the courses are limited to 8 people. You will be asked to present your health pass before starting the workshop, please show up 5 minutes in advance.
Soy sauce workshop
Classic ticket for the soy sauce workshop.
Soy sauce and jar workshop
Ticket + for the soy sauce workshop with a traditional round 2-liter jar to take your gochujang home!