June 23 2023 update: Missed out on the first few sessions that sold out like hotcakes? You're in luck! Grandma has agreed to host several more sessions throughout the year. Click here to secure your ticket.
From bubblegum K-pop acts surging in global popularity to the growing recognition of Seoul's fashion and street food scenes, there's no doubt interest in Korean culture has skyrocketed in recent years. But what Korean export could be more deserving of our fervour than stinky, spicy, slap-it-on-everything kimchi?
This winter, South Korean chef and restaurateur Hong Kim is unveiling the mystique behind the musky stuff with his new kimchi making masterclass series. Hosted at Kim’s Seven Star Pocha Chinatown restaurant by both Kim and his charming grandmother (former chef Shinjo Jang), the events offer Melburnians an intimate look into how traditional kimchi is prepared in Korean households and why the vegetable ferment holds such a special place in hearts the world over.
Historically, the preparation of kimchi was for the purpose of storing and preserving vegetables during cold winters. Today it is the most ubiquitous side dish on a Korean table and a precious way to pass on cultural heritage. Every family has their own special way of making kimchi; at Seven Star Pocha, you’ll learn Kim’s.
You’ll meet the beloved matriarch of this family for an hour-long recipe class, followed by a three-course Korean set menu lunch. Two drinks are included in your ticket price, so you can wash down Kim’s tasty eats with wine, beer or a sweet Soju cocktail. And at the end of the event, you’ll get to take one litre of kimchi home with you.
Tickets cost $99 a head and you can make a booking here.
