Cook Like A Pro Series
Korean Cuisine

Course Overview

If you love the taste of Korean cuisine, this course is great way to learn how to make traditional dishes like kimchi, bulgogi, and bibimbap. Embark on a journey to explore the unique flavours and techniques of Korean cooking, while also gaining insight into the cultural significance of each dish. You will expand your culinary skills and create authentic meals to enjoy with friends and family, and explore traditional recipes and techniques that have been passed down for generations, providing you with a hands-on experience in creating authentic Korean dishes.

By the end of the course, you will have gained a deep understanding of Korean culinary culture and be able to impress your friends and family with your newfound skills in the kitchen. Whether you are a beginner or experienced cook, this course is perfect for anyone looking to expand their culinary repertoire.

Learning Outcomes

  • Learn how to curate traditional and modern fusion Korean dishes
  • You will learn about the history and culture of Korean cuisine, including ingredients, cooking methods, and tools used
  • You will have a deeper understanding of the different types of Korean dishes, their ingredients, and the techniques
    involved in making them
  • Gain knowledge and skills to create delicious and authentic Korean dishes in your own kitchen

About Reliance College

Reliance College, which was established in the early 1980s, is a trailblazer in the field of tourism and hospitality education, turning out highly regarded professionals on a global scale. We've come to realise over the years that this is a vibrant, quickly expanding field that needs leaders with our same level of assurance, expertise, and enthusiasm.  Offering a curriculum that combines essential management abilities with highly skilled practical training, we are committed to developing the next generation of hospitality industry leaders.

Who Should Join this Course?

  • Culinary Arts students
  • Beginner and intermediate cooks
  • Cooking enthusiasts looking to learn about traditional and modern Korean dishes
  • Individuals eager to understand the ingredients, cooking methods, and tools used in Korean cooking
  • Anyone, regardless of cooking experience, who wants to create authentic Korean dishes at home

What You Will Learn

Session 1 (Saturday)

9th November 2024 - (10am-3pm)

  • Kimchi Making - Napa Kimchi: Kimchi making is the process of fermenting vegetables, typically cabbage, with a variety of seasonings to create a tangy and spicy dish. Napa kimchi specifically uses Napa cabbage as the main ingredient, resulting in a milder and crunchier version of this traditional Korean side dish.
  • Japchae: A popular Korean dish made with glass noodles, vegetables, and sometimes meat or seafood. It is typically seasoned with soy sauce, sesame oil, and sugar for a sweet and savory flavour profile.
  • Korean Fried Chicken: A popular dish in Korea that consists of crispy fried chicken coated in a sweet and spicy sauce. It is often served as a snack or appetiser, and is enjoyed by many for its delicious flavour and crunchy texture.
  • Chicken Tangsuyuk: A Korean-Chinese dish that features crispy fried chicken pieces coated in a tangy sweet and sour sauce. It is often served with vegetables and pineapple for added flavour and texture.

Session 2 (Sunday)

10th November 2024 - (10am-3pm)

  • Beef/Chicken Bulgogi: A traditional Korean dish made with marinated beef or chicken, thinly sliced and grilled to perfection. The marinade typically consists of soy sauce, sesame oil, garlic, sugar, and other seasonings to create a savory and slightly sweet flavour profile.
  • Bibimbap: Another popular Korean dish that features a bowl of rice topped with various vegetables, meat, and a fried egg. It is often served with spicy gochujang sauce on the side for added flavour.
  • Kimchi Stew: A spicy and flavourful Korean stew made with fermented kimchi, tofu, pork, and vegetables. It is a comforting and satisfying dish that is perfect for warming up on a cold day.
  • Chicken Mandu & Soy Ginger Sauce: A ddelicious Korean appetiser made with ground chicken and vegetables wrapped in a thin dough and steamed or fried until crispy. The soy ginger sauce adds a tangy and savoury element to the dish, making it a popular choice for those looking for a flavourful snack.

Chef Profile

Muhammad Nur Hidayat Bin Mohd Salim
Chef & Lecturer (Reliance College)

Chef Hidayat leads the culinary world with a passion for the culinary arts that shines through in every dish. He holds a Master's Degree in Gastronomy from UiTM, has experience with a variety of cuisines, and is presently working toward a PhD. Born and bred in a family in the food business, Chef Hidayat's culinary path started at a very young age. His early exposure to Asian, Western, Malaysian, and avant-garde cuisines fostered in him a strong appreciation for a wide range of flavors and a dedication to culinary perfection. Chef Hidayat has received accolades for his creative interpretation of classic recipes over his long career as a chef and lecturer. He gives them a contemporary spin while honoring their original origins. His signature style incorporates contemporary and regional cuisine seamlessly into the dish. In addition to working in the kitchen, Chef Hidayat teaches cooks for competitions and takes part in workshops and competitions often. Many people who aspire to work in the culinary arts are inspired by his infectious enthusiasm and extensive understanding of the field.

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Course Fee

Session 1

Session 2

RM200

RM200