Koreansk street food med Kala Sung (in English)
Many cultures have their very own street food traditions – and the Korean one is not to be missed. Although Korean Street food is known for being quick and convenient – and very tasty – there are specific techniques and traditional methods behind it all. In this course, Kala Sung will share her knowledge and demonstrate how to make street food just as they do in Korea – with all techniques suitable for home cooking.

About the course
Many cultures have their very own street food traditions – and the Korean one is not to be missed. Although Korean Street food is known for being quick and convenient – and very tasty – there are specific techniques and traditional methods behind it all. In this course, Kala Sung will share her knowledge and demonstrate how to make street food just as they do in Korea – with all techniques suitable for home cooking.
On the curriculum
An introduction to Korean traditions
In this course, Kala Sung will demonstrate some of the unique techniques used in Korean street food cooking and share her extensive knowledge on the role street food plays in Korean culture.
Flavorful ingredients
To prepare the dishes, we will use both Danish ingredients and some of the most authentic ingredients from Korea.
Key dishes
We will prepare traditional dishes such as the popular rice cakes tteokbokki, Korean dumplings mandu, sweet pancakes filled with brown sugar called hoddeok, and much more.
Practical info
During the coooking class, you will be divided into smaller groups. If you are attending with others, we will do our best to place you on the same team. The course is taught in English.
Included

Meal
An authentic Korean street food meal.

Drinks
Wine, beer, juice, tea, and coffee are included throughout the course.

Care
Our host and dishwashing team will make sure that you are free to focus on cooking.

Apron
A Meyers apron to take home

Recipes
Handout the recipes and techniques from the course.
Frequently asked questions
Kala Sung
Chef
Kala Sung. Is a Korean New Yorker with a master's degree in food studies from NYU and training from the prestigious Culinary Institute of America. She is not just a skilled cook but a passionate ambassador for Korean cuisine.



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