The Korean Cultural Centre Australia is pleased to present the Traditional Korean Sweets Workshop, featuring two traditional Korean treats made with dried persimmons: gotgam danji (곶감단지) and gotgam kkot (곶감꽃). Participants will have the opportunity to watch demonstrations and take part in hands-on activities to learn how to make these traditional sweets. DATE & TIME:   Session 1: Thursday, 26 November 2026, 11:00 am – 12:00 pm Session 2: Thursday, 26 November 2026, 3:00 pm – 4:00 pm Session 3: Friday, 27 November 2026, 11:00 am – 12:00 pm Session 4: Friday, 27 November 2026, 3:00 pm – 4:00 pm              ※ The same program will be offered in all sessions. Participants may register for one session only. VENUE: Korean Cultural Centre Australia (Ground Floor, 255 Elizabeth St, Sydney) PROGRAM: The workshop will feature demonstrations and hands-on activities for making gotgam danji and gotgam kkot, using dried persimmons, a key ingredient in traditional Korean sweets. Participants will learn about the characteristics of these two sweets, how the ingredients are used, and techniques for shaping and decorating them. Ingredients include walnuts, pumpkin seeds, pine nuts, citron and jujubes, among others. Please consider this information when registering. Detailed ingredient information will be provided on-site. REGISTRATION: Please click [here] to register. APPLICATION INFORMATION: - Free event for adults aged 18 and over. Advance registration is required. Spots are limited for each session.   - Please register by 11:59 pm (AEDT) on Sunday, 22 November 2026.   - Successful applicants will be notified via email on Monday, 23 November 2026. If you are unable to attend after being selected, please notify us at food@koreanculture.org.au at least 48 hours before the event so that your place can be offered to someone on the waiting list. Failure to provide sufficient notice may affect your eligibility for future programs.   - By participating in this event, you consent to being photographed and/or filmed for promotional purposes. Please register only if you agree to this.   - Participants are responsible for checking the information and managing any food allergies accordingly. ENQUIRIES: food@koreanculture.org.au

The Korean Cultural Centre Australia is pleased to introduce the “Tteokbokki Cooking Class”, as part of the “2026 Touring K-Arts” project.   Experience the flavours of Korean cuisine by making your own Tteokbokki (떡볶이) and Gimbap (김밥)!   DATE & TIME: - Session 1: Friday, 2 October 2026, 1:00–3:00 pm - Session 2: Friday, 2 October 2026, 6:00–8:00 pm              ※ The same program will be presented in each session. VENUE: ABM Kitchen (Shop 22, 61–79 Quay Street, Haymarket) PROGRAM DETAILS: In this class, you’ll discover the essential flavours of Korean cuisine through traditional fermented sauces — Gochujang (고추장, red chilli pepper paste), Doenjang (된장, soybean paste), and Ganjang (간장, soy sauce) — and learn about two much-loved Korean dishes: Tteokbokki and Gimbap. Following a brief introduction, participants will work in teams to make Tteokbokki and Gimbap together. REGISTRATION: To join the program, please click HERE to apply. APPLICATION INFORMATION: - Free event for adults aged 18 and over. Advance registration is required.   - Only successful applicants will be notified via email. If you are unable to attend after receiving confirmation, please inform us at info@nooncorp.co.kr as soon as possible so that your place can be offered to someone on the waiting list. Failure to notify us may affect your eligibility for future programs.   - By participating in this event, you consent to being filmed or photographed for promotional purposes. Please register only if you agree to this.   - For detailed information about the event, including participation details, ingredients, the cooking challenge and prizes, and important notes, please refer to the registration form. Participants are responsible for reviewing this information in advance and checking whether the ingredients provided are suitable for their dietary requirements or allergies. ENQUIRIES: info@nooncorp.co.kr This program is hosted by the Korean Ministry of Culture, Sports and Tourism and the Korean Foundation for International Cultural Exchange (KOFICE) as part of the “2026 Touring K-Arts" project.

The Korean Cultural Centre Australia hosts a special Korean food culture event exploring the charm and value of jipbap (집밥), a Korean term referring to everyday home-cooked meals and their significance in Korean culture.   DATE & TIME:  Friday, 7 Aug 2026, 6:00 pm – 7:30 pm (AEST) VENUE: Korean Cultural Centre Australia (Ground Floor, 255 Elizabeth St, Sydney) PROGRAM: This event will explore Korean food culture and introduce key ingredients commonly used in Korean home cooking, including their uses and nutritional values, through a food talk session. Participants will also have the opportunity to learn more about Korean home-style dishes through cooking demonstrations using these ingredients. The program will also introduce jang (장), a range of traditional Korean fermented sauces that play an essential role in Korean home cooking, including their characteristics, uses, and the differences between each type. PRESENTERS: The event will be presented by Dr Sunmin YOON, Director of the Korean Cultural Centre Australia, and Daegwan YOON, Chef to the Consul-General of the Republic of Korea in Sydney. Drawing on his broad understanding of Korean culture, Director YOON will share insights into the meaning and significance of jipbap, while Chef YOON will share his practical experience and expertise in Korean cuisine and culinary techniques. Bringing together two presenters who share the surname “YOON”, this event offers participants the opportunity to explore jipbap from both cultural and culinary perspectives. REGISTRATION: To join the program, please click here to apply. APPLICATION INFORMATION: - Free event, adults only (18+). Advance registration is required. Each participant may submit only one registration.   - Please register by 11:59 pm (AEST) on Sunday, 2 August 2026.   - Successful applicants will be notified via email on Monday, 3 August 2026. If you are unable to attend after being selected, please notify us at food@koreanculture.org.au at least 48 hours before the event so that your place can be offered to someone on the waiting list. Failure to provide sufficient notice may affect your eligibility for future programs.   - By participating in this event, you consent to being photographed and/or filmed for promotional purposes. Please register only if you agree to this.   - Information regarding the tasting will be provided on-site, and participants are responsible for reviewing the details and managing any food allergies accordingly. ENQUIRIES: food@koreanculture.org.au   This event is presented in partnership with DAESANG Australia.

The Korean Cultural Centre Australia presents a special program introducing Korea’s traditional culture of making Jang (장, fermented sauces), which is inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. Participants will learn about various Korean fermented foods and the culture of Jang, including Gochujang (고추장, red chili paste), Doenjang (된장, soybean paste), and Ganjang (간장, soy sauce). They will also have the opportunity to enjoy cooking demonstrations, tastings, and hands-on practice using these traditional sauces. DATE & TIME: ●Session 1: Wednesday, 6 May 2026, 11:00 am – 1:30 pm ●Session 2: Wednesday, 6 May 2026, 6:00 pm – 8:30 pm ※ The same program will be offered in each session. VENUE: Korean Cultural Centre Australia (Ground Floor, 255 Elizabeth St, Sydney) PROGRAM DETAILS: ●Theory: Introduction to Korean Jang – types, characteristics, and traditional fermentation techniques ●Tasting: Explore the three fundamental Korean Jang and their derived sauces and dishes (non-vegan) ●Cooking: Hands-on practice – Samsaek Namul (Three-coloured seasoned vegetables) REGISTRATION: To join the program, please click HERE to apply. APPLICATION INFORMATION: ●Free event, adults only (18+). Advance booking is required. Only one session may be booked per participant (booking for both sessions is not permitted). ●Application deadline: 23:59 (AEST) on Tuesday, 28 April 2026. ●Only selected participants will be notified via email on Friday, 1 May 2026. If you are unable to attend after being selected, please inform us at food@koreanculture.org.au at least 48 hours before the event so that your spot can be offered to someone on the waiting list. Failure to notify may affect your eligibility for future programs. ●By participating in this event, you consent to being photographed or filmed for promotional purposes. Please register only if you agree. ●Information about the tasting will be provided on-site, and participants are responsible for checking it and managing any food allergies accordingly. ENQUIRIES: food@koreanculture.org.au This program is co-hosted by the Korean Cultural Centre Australia and the Korean Food Promotion Institute, and supported by the Korean Ministry of Culture, Sports and Tourism and the Korean Foundation for International Cultural Exchange (KOFICE) as part of the "Touring K-Arts" project

The Korean Cultural Centre Australia has partnered with the National Museum of Australia to present a special limited-edition Korean menu, available only during the ‘Hallyu! The Korean Wave’ exhibition.  Enjoy the taste of Korea in Canberra! ●Date: 13 Dec 2025 – 10 May 2026 ●Venue: National Museum of Australia, Canberra Menu: ●Kimchi Reuben 김치 루번 샌드위치:Shaved pastrami, homemade Kimchi, Swiss cheese, Russian dressing, dill pickle on rye sourdough ●Korean Chilli Spiced Omelette 고추장 마요네즈 오믈렛:Gochujang mayo, crunchy pickled vegetable salad on grilled focaccia (v, gf*) ●Mandu Salad 만두 샐러드:Fried vegetable mandu, shaved napa cabbage, snow pea sprouts, carrots, soy, ginger & rice wine vinegar dressing (v, df) ●Beef Bulgogi Burger 소고기 불고기 버거:Asian pear coleslaw, mayo, and a side of gochugaru-spiced shoestring fries * Menu items may change during the exhibition. Click to view the full Weekday or Weekend menu, including the Korean specials. Enquiries: food@koreanculture.org.au, information@nma.gov.au Presented in partnership with the National Museum of Australia, Canberra, in celebration of the exhibition ‘Hallyu! The Korean Wave’.