South Korean food traces its history from prehistoric times through the periods of the 3 kingdoms: the Joseon dynasty, the Colonial rule and finally the modern food revolution. Appealing to the Indian palate with sweet and spicy flavours this cuisine gets its influence from Chinese and Japanese cuisines which rely heavily on Korean red chillies, garlic, ginger, fish sauces, fermented bean pastes, a variety of noodles, dumplings and rice dishes.

Join Chef Tara Deshpande at Magazine St. Kitchen and learn to cook traditional and delicious South Korean street food.