1. Welcome to the Korean Banquet Showcase Korean Cultural Office, Australia

2. Heather Jeong is a popular food personality in the Korean community as well as in the wider Australian community through her twenty six years as a chef, caterer, cooking teacher and food writer. Heather is cooking teacher at the Korean Cultural office at their highly successful cooking class programme. She also works with Maeve O’Meara of SBS Food Safari as a cooking teacher and guide for Gourmet Safari where guests include groups from AMP, Woolworths and Sanitarium. She is also involved in cooking demonstrations for primary schools, high schools and universities, which includes Sydney Grammar, University of Sydney and NSW University. Heather contributes regularly for Jenna Yoon hosted SBS Kitchen Conversation. She ahas been featured serveral times in Daily Telegraph, Sydney Morning Herald and SBS World News. Her recipes have been published in Feast Magazine, Daily Telegraph and Sydney Morning herald. She also contributed for Michael Shafran’s Melting Pot as well as Maeve Meara’s Food Safari cookbook.

3. The History of Nurbiani Nurbiani is known as one of the Korean Barbeque dishes that began from the Goguryeo long time in Korean history. It was well known in China. Due to the influence of “no destruction of life” from religious of Buda, the cooking method was forgotten. Eventually, due to the influence of Mongolian, cooking methods have been regained. It is the charcoal roasted thin sliced meat with soy sauce, sugar, pepper, sesame oil, salt, garlic and green onion.

4. Hobakjuk or Hobak Jook is a one type of juk (Korean porridge) made with steamed pumpkin, glutinous rice flour or rice soaked in water.

5. Seasonal Hwae may refer to various raw food dishes in Korean cuisine. It is thinly sliced raw fish or other raw seafood (similar to Japanese sashimi).

6. Haemul Pajeon is like a pancake made from a batter of eggs, wheat flour, rice flour, green onions, and seafood. The name of Jeon depends on the ingredients like kimchi, shellfish.

7. Tangpyeongchae is made by mixing julienned nokdumuk, mung bean sprouts, watercress stir- fried shredded beef, thinly shredded red pepper and lightly broiled seaweed and seasoned with a sauce made with soy sauce, vinegar, sugar, sesame seeds and sesame oil.

8. Bossam is a type of wrap Korean cuisine which has steamed or roasted pork wrapped in a leaf vegetable such as red lettuce or sesame leaf, often served with condiments known as ssamjang or gochujang. It can even be wrapped in a Kimchi leaf. It is usually topped with raw or cooked garlic, onion, freshly made kimchi, aseujeot (pickled fermented shrimp), or other pickles.

9. Gyerja Chae is a cold salad with spicy mustard sauce with crab stick. It is made with crab sticks and various vegetables like cucumber, carrot and others depending on preference.

10. Japchae is made from sweet potato noodles called Dangmyeon, stir fried in sesame oil with beef and various vegetables - typically thinly sliced carrots, onion, spinach and mushrooms and flavoured with soy sauce, sesame and sweetened with sugar. It may be served either hot or cold.

11. Buldak is made from heavily spiced chicken. The term "bul" is Korean for "fire" and "dak" translates to "chicken." A decade ago, buldak became famous for its extreme spiciness. Even some Koreans are unable to eat buldak for this reason.

12. Nurbiani is a slice of roast, seasoned beef in width. It is made by thin beef slice marinaded with soy sauce, sugar, garlic, gingers, sesame oil with pear juice.

13. Makguksu is a Korean buckwheat noodle dish served in a chilled broth, sometimes served with sugar, mustard, sesame oil or vinegar. It is a local specialty of the Gangwon and Chuncheon, the province of South Korea.

14. Ddeok are rice cakes made with glutinous rice flour (also known as sweet rice or chapssal), by steaming. There are hundreds of different kinds of Ddeok. Some common ingredients for many kinds of tteok are mung bean, red bean and sweet red bean paste, Korean mugwort, jujube and other dried fruits, sesame seeds and oil, sugar, and pine nuts.

15. Sujeonggwa is a Korean traditional fruit punch. It is made from dried persimmons, cinnamon, ginger and is often garnished with pine nuts. The punch is made by brewing first the cinnamon and ginger at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar.

16. Thank You!!

17. Pogi Kimchi is typical fermented Korean side dish made of vegetables with a variety of seasonings. In traditional preparation, Kimchi was often allowed to ferment underground in jars for months at a time. There are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.

18. Geotjeori uses very similar cooking methods and ingredients. It is normally made with the intention to consume within a day or two in a typical Korean household.

19. Gakkdugi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the Napa cabbage used for kimchi is replaced with Korean white radish. Gakkdugi is one very popular side dish enjoyed by Koreans and others.

20. Gamja jorim is another popular side for kids and adults. It is quite appealing and attractive due to its sweet taste and ease of cooking. It can either be made a little sweeter or spicier with more red pepper flakes. The common ingredients are potatoes, onion, garlic, soy sauce, corn syrup, sugar, and carrots.

21. Myulchi bokkum is made with stir-fried anchovies with soy sauce. Anchovies are also primarily used for making stock, and small to extra small ones are made into a variety of side dishes. They are very rich in nutrition, calcium in particular. The common ingredients are dried anchovies, vegetable oil, green chilli peppers, soy sauce, sugar corn syrup and garlic clove. Gochujang can be also used depending on preference.

22. Dubu Jorim is a generic Korean cuisine term referring to dishes made of vegetables, meats, seafood, or tofu in a mixed sauce by simmering for a long time, which has been simmered in a thick soup or sauce. The common ingredients for Dubu jorim are tofu, soy sauce, sesame oil, sugar, red pepper flakes, sesame seed, garlic clove and scallions.

23. Urmook Bokkum is stir fried fish cake with onion, garlic cloves, green onion, green chilli pepper, hot pepper paste, corn syrup, vegetable oil, sesame oil and sesame seeds. Gochujang can be also be used depending on the preference.

24. Shigeumchi narmeul is spinach with sesame seeds. It is one of the side dishes that Koreans eat with rice. It is considered to be a good recipe for vegetarians. The common ingredients are spinach, garlic clove, green onion, soy sauce, salt, sugar, sesame oil and sesame seeds.

25. Gaerun mari is egg roll or rolled egg omelette, it is one of the side dishes that is enjoyed by majority of Koreans and foreigners. The common ingredients are eggs, onion, carrots, seaweed sheets, salt and pepper.

26. Salad with black sesame is popular in different cultures, ready-to-eat dish made of diverse ingredients, usually served chilled or at a moderate temperature. It is a light, savoury leafy vegetable dish. It can be served with different types of dressing. Different ingredients may include fruits, grains, meats, seafood and sweets.

27. Kongjaban is soy braised black beans. It is a sweet and nutty side dish, these seasoned black beans are a protein-filled complement to any Korean meal. The common ingredients are dried black beans, soy sauce, corn syrup, sugar and sesame seeds.

28. Marneul jong bokkum is sauted garlic stem. The common ingredients are garlic stem, vegetable oil, onion, soy sauce, salt, sugar, corn syrup. Red chilli flakes may be added depending on the preference.

29. Oi narmul is one type of Korean kimchi. The ingredients are quite similar and it uses same cooking methods. The common ingredients are cucumber, garlic, onion, salt, vinegar, sugar, red chilli pepper and fish sauce.

30. Kkaettnip kimchi is wild sesame leaf kimchi. It is an herb unique to Korean cuisine that’s often translated as “wild sesame” in Asian grocery stores. It has broad green saw-toothed leaves and a strong camphor-like scent that’s somewhere between basil and mint. The common ingredients are sesame leaf, soy sauce, onion, red chilli flake, fish sauce and garlic.

31. Modum jun is assorted Korean pancakes made from a batter of eggs, wheat flour, rice flour, green onions, and seafoods. The name of Jeon reflects depends on the ingredients like kimchi, shellfish.