Among the 600 applicants, 120 were accepted to participate in the course under the supervision of Korean Chef Hong Seng Hee, an expert in dietetics who is also responsible for quality control at several food companies.

Participants in the Korean Cooking Course with Chef Hong Seng Hee (photo credit of the KCC)

Participants in the four-week course will learn about Korean dining culture and traditional dishes such as Bulgogi, Kimbap and Sujebi. Participants will also learn about Korean street food, particularly Tteokbokki.

The centre will also hold a competition for the participants after the end of the course, in which new recipes will be created by combining Korean and Egyptian food.

For his part, Oh Sungho, Director of the KCC, said that "Koreans pay great attention to food sharing, and this is deeply rooted in the culture of side dishes (Banchan), which are served with meals and shared by everyone sitting at the dining table; most well-known is kimchi, a Korean pickled dish."

In this spirit, the KCC seeks, through establishing this academy, to share Korean food culture with the Egyptian people and introduce the traditions of preparing and serving food.