Go-chu-jang workshop

Hang-a-ri & Go-chu-jang workshop took a place in Katendrecht, Rotterdam.

Chef Soyeon An made diverse Go-chu-jang, a Korean fermented chili sauce in the pots. The workshop was to introduce unique flavours of the house-made sauce with the story of the pots. We served six defferent kinds of the sauce for tasting.

 

The workshop also included a special dinner, featuring Korean dishes cooked together gochujang. I made a set of tableware including main plates and tasting tools.