April-July 2025　　　　　　　　　　　　　　

09:00-13:00　　　　　　　　　　　　　　　　　　　　　

Korean Cultural Centre SA

267 Waterkloof Road, Brooklyn, Pretoria

Discover the rich tradition of Korean fermentation in our exclusive Jang Making course!

Recognized as a UNESCO Intangible Cultural Heritage, this hands-on experience will guide you through the intricate process of making Doenjang (fermented soybean paste), Gochujang (red chili paste), and Ganjang (soy sauce).

Over three immersive sessions, you’ll learn the time-honored techniques of Meju-making, fermentation, and separation, all while enjoying authentic Korean dishes.

Spaces are limited—register now and embark on a journey into the heart of Korean culinary heritage!

PROGRAMME

  • Session 1: Making Meju (brick of dried soybean) | Tasting: Cabbage wraps with rice

  • Session 2: Making Jang | Tasting: Bibimbap

  • Session 3: Separating Jang | Tasting: Spicy stir-fried pork & beef BBQ

DATES

  • Session 1: Thursday, 24 April 2025

  • Session 2: Thursday, 29 May 2025

  • Session 3: Thursday, 31 July 2025

*Applicants MUST be able to attend all three sessions.

TIME

09:00-13:00

VENUE

Korean Cultural Centre SA

267 Waterkloof Road, Brooklyn, Pretoria

FEE

Free

REGISTRATION

https://forms.gle/B96e9TU9kf3LWhfN6 *required

For enquiries, please contact:

012 001 9204 | kccsa@korea.kr