KOREA FOUNDATION

REVIEW

2021 ASEAN Cooking Class (Autumn & Winter)

The ASEAN Cooking Class 2021 for autumn and winter, which was offered from October 15 through November 13, recently came to a close amid positive feedback and enthusiastic participation. Compared to the broader focus of the spring/summer class, which introduced dishes from all 10 ASEAN countries, the autumn/winter class provided an experience of five culinary themes that are characteristic of ASEAN.

For the first theme, noodles (Oct. 15-16), participants tried their hand at bun ch? and bun bo nam b?, both Vietnamese dishes that serve meat with rice noodles and vegetables. For the second theme, spices and fragrant vegetables (Oct. 22-23), participants cooked poo phat pong curry and yam khawphod, which are Thai dishes that are based on curry powder, celery, and fish sauce. The third theme (Oct. 29-30), rice, featured nasi lemak, a rice dish popular in Malaysia and Indonesia, and nasi goreng, a fried rice dish from Indonesia that is well-known in Korea. From November 5 through 6, participants learned about bread in ASEAN through khao jee, a Laotian baguette sandwich, and Singapore’s kaya toast, which is often accompanied by kaya jam. The final session, which was held from November 12 through 13, was about fusion dishes that blend aspects of ASEAN and Korean cuisine.

Participants enjoyed making two dishes that are already popular via social media: rice paper rose tteokbokki and phat sigeumchi moo sap, a Thaiinspired dish in which Thai basil (ka phrao) was replaced with spinach (in Korean, sigeumchi). The 2021 autumn/winter class was also made memorable by the teaching staff, made up of chefs specializing in Southeast Asian cuisine who are based in both Korea and several ASEAN countries. Thanks to the instructors’ field experience and knowledgeability, participants did not only receive cooking tips but also gained a better understanding of ASEAN culinary culture.

On November 5, a special ASEAN Cooking Class was held for the special needs members of the Haeundae Center for Independent Living. By expanding the class, which is one of the ACH’s longest-standing annual programs, to local disadvantaged residents, the ACH is helping to lower the entry barrier to ASEAN culinary culture. We hope that more Busan residents can gain access to and familiarize themselves with the foods and cultures of ASEAN.