KPop Academy Week 4: Korean Cooking Lessons at School of Wok.

Saturday, 22 March 2014

Week 4 was all about Korean Food. We went to the 

School of Wok  which is located at  
61 Chandos Pl, 
London WC2N 4HG.

School of Wok is an Asian cookery school,  in case you are interested in learning to make some dishes or you want something fun to do on your birthday or something ( Foodie's will appreciate this I'm sure :). You can check out their website HERE for more details.

When we got there, our name tags were kept on seperate tables which all had a placard with the name of K-Drama's written on them. We were later told that it was because we were divided into groups. I was soo happy to be placed in the Reply 1994 group cos that is like one of my fave K-Drama's.

On to the class then, we were introduced to the chef who told us a little bit about Korean food and etiquette. Some of the etiquette's were, you have to wait for elders to start eating first and don't talk too much whilst eating ( I guess we can all agree that it is a universal rule in that respect ). He told us that we were making two dishes, Seafood Pajeon and Korean-style Steak.

Seafod Pa jeon~ 해물 파 전

  Pajeon is normally eaten on a rainy day accompanied with makgeolli which is rice wine. You could eat it as a savoury alternative to pancakes for breakfast too. It is easy to make and very delicious. The chef demonstrated to us how to make this, then we were told to recreate it with our group members.


  • 200g Flour
  • 1 tsp Salt
  • 1 Egg
  • ½ Cup Water
  • 2 or 3 Spring Onion
  • 100g Mixed seafood
  • 3 tbsp of cooking oil.


  1. Chop the spring onion thinly.
  2. Mix the Flour, Salt, Egg, and Water
  3. Chop the mixed seafood into small pieces and add it to the mixture.
  4. Put the cooking oil in the pan and heat it for a bit.
  5. Put a big spoon of mixed ingredients in the heated pan and make it flat and round.
  6. Spread the spring onion on top.
  7. Put some more mixed ingredients on top of the spring onions.
  8. Turn the Pajeon to cook both sides. 
  9. Put the Pajeon on the plate.
  10. Put soy sauce and a slice of lemon in a small bowl to use as a dip.

Sirloin hand-rubbed~주물럭 등심

This is a recipe for making the korean version of steak. You can chop the beef into thin strips to make a dish known as bulgogi. My team decided to try both.  


  • 180g Sirloin
  • ½ pack Bean Sprouts
  • 2 tbsp Cooing oil
  • ½ tsp Salt
  • 1 tsp sugar
  • 2 tbsp Sesame Oil
  • ½ tsp Black pepper
  • 1 tsp of crushed garlic.



  1. Put the cooking oil in a pan and on high heat
  2. Put the bean sprouts in the pan and add a little salt
  3. Stir fry the bean sprouts until they are wilted
  4. Put the bean sprouts on a plate and set aside.
  5. Put the sugar, pepper, salt, garlic and sesame oil in a bowl and mix. Add the sirloin to the mix and marinade.
  6. Heat the pan on medium heat and add cooking oil. Add the sirloin and garlic.
  7. When cooked put the sirloin on the same plate as the bean sprouts.


It was time to determine who won the best tasting dish. There was four groups to be judged and the chef tried out each of them. In the end he said we had the best presentation and the 'Pretty Man' group won best taste. They were all given a pack of Kimchi as prize.

Afterwards, a bunch of us headed out to Boba Jam for bubble tea. I decided to get Pat Bing Su because it was on my Korean bucket list to try it. And it didn't disappoint. It will surely be added to my list of fave dessert. I imaging it will be a perfect summer treat.



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