【韓食】 K-Fusion 之味 — 辣炒豬肉芥蘭紫菜包飯 & 白菜煎餅配老乾媽醬
[K-Food] Flavours of K-Fusion: Stir-fried Pork Gimbap & Cabbage Pancake with Laoganma Sauce
誠邀您參加這個別具特色的Fusion烹飪工作坊，一同探索兩款創意融合料理：
- 辣炒豬肉芥蘭紫菜包飯：將韓式辣炒豬肉與香港常見的芥蘭巧妙結合，捲製成風味十足的紫菜飯卷
- 白菜煎餅：香脆可口的韓式白菜煎餅，配搭惹味的老乾媽醬，呈現出獨特的風味與口感
Join us for a unique K-Fusion cooking workshop and explore two creative dishes:
- Jeyuk Kai-lan Gimbap: Seaweed rolls filled with spicy stir-fried pork and kai-lan
- Baechu Jeon: Korean napa cabbage pancakes served with Laoganma dipping sauce
▪️ 7月25日 (六) | 25 July (Sat) | 11:00-13:00
▪️ 駐香港韓國文化院6樓韓食廚房 | K-Food Classroom, 6/F, Korean Cultural Center in Hong Kong
▪️ Chef Shin Juri (@juriyori)
▪️https://forms.gle/xrdKzN8jf6fCAQYZA (費用全免Free of Charge)
▪️申請截止日期 Application Deadline: 19/7 (日)
▪️請注意 Please note: 名額有限，16名參加者將由隨機抽選。Due to limited space, only 16 participants will be selected randomly.
查詢 Enquiries: kfood@kcchk.kr