TOTAL FOCUS: Seoul University (Food Science and Nutrition department) Adjunct Professor Kim Kyung Mi (right) giving a student pointers on cooking bibimbap.

NOODLE TIME! Seoul University (Food Science and Nutrition department) Adjunct Professor Kim Kyung Mi performing a quick demo on cooking japchae.

MOUTHWATERING: Bibimbap produced by a student.

TEAMWORK: Students working together to cook bulgogi.

TOTAL FOCUS: Seoul University (Food Science and Nutrition department) Adjunct Professor Kim Kyung Mi cooking nokdujeon, a Korean style pancake.

GOOD WORK: UCSI FHTM Chef Loke Hoi Weng tasting a student’s japchae.

KUALA LUMPUR: In an event organised by Daorae Korean BBQ Restaurant, 20 students – from UCSI University’s Culinary Arts and Hotel Management programmes – had the privilege to try their hands at cooking popular traditional Korean dishes. 

The two-hour event saw Seoul University (Food Science and Nutrition department) Adjunct Professor Kim Kyung Mi perform mouthwatering cooking demonstrations. These include nokdujeon, a Korean style pancake; bibimbap, which is mixed rice with beef, greens and eggs; japchae, Korean glass noodles as well as bulgogi, grilled marinated beef. 

According to Professor Kim, Korean cuisine is fast gaining popularity among the locals and she hopes this will continue. 

She also praised the students’ attention to detail and pointed out that they were “very observant”. 

“Within a very short time, they were able to learn and replicate my dishes with ease,” she said. “They are definitely fast learners with a bright future ahead of them.” 

Sharing the same sentiment, Chef Loke Hoi Weng, a lecturer from UCSI’s Faculty of Hospitality and Tourism Management (FHTM), shared the same view and added that the students were very fortunate to learn how to cook Korean cuisine from such an expert. 

“I am really happy that we could get a chef of such calibre to come here and teach our students,” he said. “I believe the students were very inspired by Professor Kim and this was reflected in their cooking.” 

As expected, this unique learning experience elicited glowing comments from the students, who lauded the event as “one-of-a-kind”. 

“It’s unlike anything I have ever experienced before,” said Lanny Chandra, a second year student currently reading the Diploma in Hotel Management. 

“It was challenging at first because I am not used to eating Korean food but this was certainly an amazing experience.”