The Korean Cultural Centre South Africa is bringing back its popular K-Food Academy with free introductory cooking classes scheduled for September and October 2025. The hands-on culinary program will teach participants how to prepare two of Korea's most beloved traditional dishes: bibimbap and japchae, offering food enthusiasts an authentic taste of Korean cuisine without any cost.
The comprehensive cooking program is structured as a two-session course, with each session running from 10:00 AM to 1:00 PM at the Korean Cultural Centre located at 267 Waterkloof Road, Brooklyn, Pretoria. Session 1 focuses on bibimbap, the iconic Korean mixed rice dish featuring colorful vegetables arranged over rice, while Session 2 covers japchae, the popular stir-fried glass noodles with vegetables known for its perfect balance of sweet and savory flavors.
Two identical courses will be offered to accommodate different schedules. Course 1 will run from September 3-17, 2025, and Course 2 will take place from October 1-15, 2025. The Korean Cultural Centre emphasizes that applicants must be able to attend both sessions of their chosen course, as the program is designed as a complete educational experience that builds skills progressively across both cooking sessions.
Participation in the K-Food Academy is open to adults aged 18 and above, and registration is required through an online form accessible at the provided Google Forms link. The program represents part of the Korean Cultural Centre's ongoing efforts to promote Korean culture and culinary traditions in South Africa through accessible, hands-on learning experiences.
Interested participants can register online or contact the Korean Cultural Centre directly at 012 001 9204 or via email at kccsa@korea.kr for additional information about the program. The initiative reflects the growing international interest in Korean cuisine and culture, providing local residents with an opportunity to learn authentic cooking techniques from experienced instructors in a professional kitchen environment.
