This hands-on class will show you how to achieve that crunchy coating on perfectly cooked chicken, plus how to balance the flavours with a refreshing sesame slaw. We will then provide plant-based, compostable Vegware packaging to take your delicous meal home in to enjoy.
Along the way, you’ll learn about some Korean pantry staples and how to use them in your everyday cooking. By the end of the evening, you’ll have a plate of irresistible Korean street food to take away and the know-how to recreate this treat anytime you like.
About Vegware
Based right here in Edinburgh, Vegware is a pioneer in plant-based, compostable foodservice packaging, with a mission to help divert food waste from landfill. Their innovative packaging is designed to be industrially composted alongside food waste, helping businesses find more sustainable ways to serve food and drink. Join us for this exciting collaboration and discover more about the role sustainability can play in the future of food.
Crispy, spicy, and seriously addictive – Korean gochujang fried chicken is the ultimate order-in treat! In this class, you’ll learn how to master this delicious favourite. It will be paired with a crunchy sesame slaw for the perfect balance of heat and freshness.
The recipes made on this course contain the following: SOYA, SESAME, FISH AND MAY CONTAIN NUTS
This class can be made suitable for vegans and vegetarians.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, the school will be open from 5.45pm and the class will begin at 6pm. The class will be finished by 8pm, depending on the course and class size it may finish earlier.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
