[韓食] K-Fusion 之味:XO醬辛奇炒飯 & 蝦米海帶湯
[K-Food] Flavours of K-Fusion: XO Sauce Kimchi Bokkeum-bap & Geon-Saewoo Miyeok-guk
駐香港韓國文化院誠意為所有韓食愛好者帶來全新工作坊!今次工作坊以香港常見食材入饌,展現韓國料理的獨特魅力。
✏️參加我哋全新嘅「K-Fusion 之味」工作坊,學煮兩款令人垂涎嘅美食:
- XO醬辛奇炒飯 – 傳統辛奇炒飯加上香港最受歡迎的XO醬,香辣惹味
- 蝦米海帶湯 – 滋潤養生的韓式海帶湯,加入迷你乾蝦提升鮮味
KCCHK is thrilled to introduce a new K-food workshop for all K-Food lovers! This workshop is designed to showcase Korean cuisine using local ingredients that are easily found in Hong Kong.
✏️Sign up now to learn how to prepare two mouthwatering dishes:
- XO Sauce Kimchi Bokkeum-bap - A fusion of classic kimchi fried rice with one of Hong Kong's most beloved sauces
- Geon-Saewoo Miyeok-guk - A nourishing Korean seaweed soup enhanced with the flavour of dried shrimps
📆2月28日(六) | 28 February(Sat) | 11:00-13:00
📍 駐香港韓國文化院 6樓 韓食廚房 | K-Food Classroom, 6/F, Korean Cultural Center in Hong Kong
🧑🏻🍳 Chef Shin Juri
📝 https://forms.gle/MjRQZvfjAy5xn97W9 (費用全免Free of Charge)
🕒申請截止日期 Application Deadline: 22/2(日)
🚨 請注意Please note: 名額有限,16名參加者將由隨機抽選。Due to limited space, only 16 participants will be selected randomly.
查詢 Enquiries: kfood@kcchk.kr
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