Märraum Architects - Blogs
Märraum's combined love of food guided us on this team day, which took us into Falmouth and into the kitchen of The Ope to learn about Korean food.
We also had time to have a go ourselves. We started with making Kimchi, which is a great way to preserve food — a strong flavour and definitely one to try. After this we had a go at traditional Korean dumplings, which were a hit for everyone.
Once we had all had a go we were served the real deal.
Chilli, kelp bugak* and noroongji* with teriyaki or chilli dipping sauce
Dumplings - kimchi and glass noodle or pork and spring onion
Ssam* - pork or tofu, served with ssam paste, dried mouli, spring onion salad, wraps
Natto stew – traditional stew of fermented soy beans
Soy grit and squash pancake – with dipping sauce
Sides – braised fern, cavelo nero kimchi, steamed rice
Served with cold soju* (normally consumed in shots with mouthfuls of food)
Kimchi – traditional Korean side dish made from salted and fermented vegetables
Bugak – deep fried dried vegetables or seaweed
Noroongji – is the thin crust of slightly browned rice
Ssam – leafy vegetable used to wrap a filling
Soju – clear rice wine, aka baby vodka, 14%