Photo : Centre Culturel Coréen
Korean Cooking Workshops
The Korean Cultural Center is organizing cooking workshops led by Ms. Yoo Seunghee and Ms. Baik Sunghee, both specialists in Korean cuisine. The theme for this year is "Street Food & Fusion Delicacies." A modern and creative reinterpretation of Korean street food and its delicacies, blending traditions and contemporary flavors.
Centre Culturel Coréen (Paris 8th)
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Tuesday, October 27 from 6:30 PM to 8:30 PM
■ Spicy Chicken and Cheese Cup-bap
A must-have of Korean street food, this dish combines chicken sautéed in a sweet and spicy sauce, melting cheese, and warm rice in a single cup. The sweetness of the cheese softens the Korean spice, allowing everyone to enjoy it without hesitation. Easy to take away, it is the ideal choice to discover the dynamic culture of Korean street food.
Wednesday, October 28 from 6:30 PM to 8:30 PM
■ Pork Belly Roll with kimchi and cheese
A gourmet specialty consisting of fine pork belly wrapped around a very popular combination in Korea: spicy kimchi and melting cheese, all golden-fried to perfection. The savory juice of the meat, the tangy character of the kimchi, and the sweetness of the cheese fuse in the mouth to offer all the magic of Korean barbecue. Offered in perfect bite-sized portions, this dish evokes the culture of pojangmacha (Korean street bistros) and pairs ideally with a glass of wine or beer.
Thursday, October 29 from 6:30 PM to 8:30 PM
■ Bulgogi Taco
This creative fusion dish reinvents the Mexican taco by incorporating bulgogi, one of the jewels of Korean gastronomy. The combination of beef marinated in a sweet and savory soy sauce and crunchy vegetables offers a true explosion of flavors in the mouth. Thanks to the familiar presentation of the taco, this specialty is very easy to enjoy, even for those new to Korean cuisine. A beautiful harmony between Mexican and Korean traditions to be savored without hesitation.
Tuesday, November 3 from 6:30 PM to 8:30 PM
■ Tofu Fritters with Sweet and Sour Sauce
This healthy and refined Korean dish combines tofu that is crispy on the outside and melting on the inside with a delicious, slightly tangy, sweet and sour sauce. Even without meat, it seduces with its remarkable texture and richness in umami, making it a very popular choice for vegetarians. It allows you to discover both the elegance of Korean gastronomy and the richness of its sauces. Let yourself be seduced by this balanced dish, as light as it is tasty.
Wednesday, November 4 from 6:30 PM to 8:30 PM
■ Korean-style Braised Stuffed Tofu
This comforting family fusion dish consists of tender tofu stuffed with a generous mix of ground meat and vegetables, gently simmered in a savory soy sauce. Its neat presentation and delicate flavors make it an ideal introduction for those discovering Korean cuisine. Without being spicy, it offers a rich and balanced aromatic palette, perfectly combining classic elegance and the modernity of Korean gastronomy.
Thursday, November 5 from 6:30 PM to 8:30 PM
■ Rice Burger
This burger playfully and modernly revisits Korean culinary culture, centered on rice, by replacing the bun with two golden and crispy rice cakes. These contain a generous filling of tasty meats and Korean ingredients, offering a firm and unique texture, very different from classic burgers. By reinterpreting a very familiar Western format, it is one of the most original ways to discover the essential element of Korean cuisine: rice.
Tuesday, November 17 from 6:30 PM to 8:30 PM
■ Gyeran-ppang (Egg Bread)
This iconic Korean street snack for winters is prepared by baking a whole egg in the heart of a soft and slightly sweet brioche. It allows you to discover in a very intuitive way the Korean trend of "sweet and savory," a subtle and balanced alliance. Comforting and gourmet, this warm bread is particularly appreciated by locals as a snack or a quick dessert.
■ Green Tea Crepe with Korean Ingredients
This creative dessert combines a crepe delicately tinted with a tender green color thanks to the refined bitterness of green tea, garnished with exceptional Korean ingredients. The tangy freshness of yuja-cheong (yuzu marmalade) and maesil-cheong (plum marmalade) blends with the sweetness of red bean paste and the roasted flavor of soybean powder. A beautiful encounter where French crepe craftsmanship sublimated by the treasures of Korean gastronomy offers a perfect harmony between East and West.
Wednesday, November 18 from 6:30 PM to 8:30 PM
■ Kimchi Ravioli in Rice Paper
These modern fusion ravioli are prepared by filling rice paper with kimchi, the famous fermented Korean food, and a generous ground pork stuffing, all pan-fried until a very crispy texture is obtained. The use of rice paper instead of traditional dough offers a striking contrast: a crunchy exterior and a tenderly soft heart. The combination of the spicy and tangy note of kimchi with the savory flavor of the meat illustrates the creativity of contemporary Korean cuisine. Light but rich in taste, it is a gourmet snack that will appeal to all palates.
Thursday, November 19 from 6:30 PM to 8:30 PM
■ Folded Square Gimbap
This individual dish, very trendy in Korea, is prepared by arranging various colorful ingredients on a sheet of seaweed before carefully folding it into a square. With every bite, the different flavors harmonize perfectly, while the vibrant visual of the cut seduces both the eyes and the palate. Easy to take away and eat by hand, this modern presentation allows you to discover gimbap — the staple of Korean picnics — in a fun and practical way.
※ Please do not attend the workshop without having registered beforehand.
Our take on this event
Trade your regular dinner plans for a deep dive into the vibrant world of Korean culinary staples. From mastering spicy fusion street eats to delicate traditional stews, these hands-on workshops are designed to help you recreate the authentic soul of Seoul right in your own kitchen.
The Korean Cultural Center hosts a series of culinary workshops from October 27 to November 19, 2026. Designed for adults aged 18 and up, these sessions provide hands-on experience in preparing diverse dishes, ranging from spicy chicken cup-bap to green tea crepes. Each two-hour workshop runs from 18:30 to 20:30. Prior online booking is mandatory, and participants are limited to one session each. While tuition is free, a 20 € ingredient fee is required, payable in cash at the center during the designated payment period before the event.
Explore the nuances of Korean cuisine during these interactive workshops held in the 8th arrondissement. From October 27 to November 19, 2026, guests are invited to master specific recipes such as bulgogi tacos, pork belly rolls with kimchi, or Korean-style stuffed tofu. Every session is scheduled from 18:30 to 20:30 and is open exclusively to individuals aged 18 and over.
To attend, you must book your spot online. Please note that each person is restricted to a single workshop. Once your form is submitted, keep an eye on your inbox for a confirmation email arriving on September 16. The 20 € ingredient fee must be paid in cash at the Korean Cultural Center between September 21 and September 30, excluding Sunday, September 27.
Whether you are a beginner or looking to deepen your culinary repertoire, these classes offer a unique opportunity to learn traditional techniques and modern fusion styles. All necessary ingredients for your chosen dish are provided, ensuring an authentic experience in a professional setting.
