International Flavors: Korean Mother Sauces


ID : 25349   

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Explore the three essential Korean mother sauces - gochujang (fermented chili paste), doenjang (fermented soybean paste), and ganjang (soy sauce) and how to use them in recipes. This class will be a blend of demonstration and hands-on. Join Chef Anthony Belter to learn more about Korean ingredients and cuisine, how to make and use these bold and versatile sauces in everyday cooking. He will prepare a zesty dressing with gochujang and ganjang, and during the hands-on portion: of class you will build a Korean Bolognese with pasta. By the end of this evening, you will have confidence in using these international flavors to kick your homemade meals up a notch! Bring apron, kitchen knife, cutting board, kitchen towel, potholder and a container for leftovers. This class is limited to 8 seats. There is a $15 material fee payable to the instructor at class.


 
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Class Details

1 Session(s)
Weekly - Tue

Location
Oglesby Campus

Instructor
Anthony Belter 

 

Notice

Please read:  Bring apron, kitchen knife, cutting board, kitchen towel, potholder and a container for leftovers. There is a $15 material fee payable to the instructor the day of class.

Tuition: 

$45.00

Registration Closes On
Tuesday, November 4, 2025 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
11/4/2025 - 11/4/2025 Weekly - Tue 06:00 PM - 08:00 PM Oglesby, Oglesby Campus  Map, Room: CTC-123 Anthony Belter  In-Person

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