Tom Mansfield is a huge fan of Asian cuisine. After he finished his studies he travelled throughout China and south-east Asia learning his trade by eating the local cuisine. There he encountered Korean specialties being prepared and consumed on the road side and in the night markets. The simplicity of BBQed meats, fish and fresh vegetables on rice and eggs (lots of eggs) with the important gochuyang sauce. It won him over.

This cooking class is a small introduction into those treats encountered on the night market which have now become staple offerings around Europe. The ingredients are easy to find in Switzerland and replaceable with similar locally sourced produce. The flavors are bold and individual. The spiciness can be adjusted to your own taste and the results look, smell and taste sensational.

Together we will learn and prepare from scratch:

- Gimbap
Like a huge sushi roll, Gimbap or Kimbap was probably introduced into Korea during the Japanese occupation from 1910-1945. It is made up of leftover rice stuffed with vegetables, meat and eggs and rolled in dry sheets of seaweed. Gim refers to the seaweed and bap to the rice.

- Bao Buns
Korean steamed buns stuffed with deliciousness.

- Kimchi (version rapide - non fermenté)
Kimchi is a traditional Korean dish that originated over 3,000 years ago. The tradition of making kimchi started as a way to ferment and store vegetables during the cold winter when many Koreans died of starvation. We will produce a quick version to use in the following dishes:

- Bibimbap
Bibim means mixing rice and bap means rice. Warm white rice, topped with mixed vegetables, meat of your choice, a fried egg and the tastiest sauce to combine everything together.

식욕을 돋구다
sig-yog-eul dodguda
(bon appétit)


| A welcome drink and beers will be offered during the meal |


 14 participants 

 All levels

 6pm - 10pm

 149 chf | including meal, drinks, recipes and apron for the class |




Important informations:

All subscriptions are final.

If you are not able to attend the cooking class for which you have registered, you can send your registration to a third party, under the condition of notifying us in writing |info@leslaboratoiresculinaires | no later than 6 hours before the class begins.

Please notify us of any severe food allergies by indicating it during check-out or by writing to us info@leslaboratoiresculinaires.com | no later than 10 working days before the date of the chosen class.