There were no seats in just an hour

Huge interest

After registering for the second day of the second day of Asian Week, Vytautas Magnus University (VMU) did not leave seats as early as the first hour. The lucky ones joked that the process was reminiscent of a race where hundreds of Kaunas residents participated every year, who want to be deported to free or partially funded by Kaunas City Municipality summer camps.

« The girlfriends were very keen on getting to get to get, but when they opened, they saw that the registration was over, » Karolina, who lives in Kaunas for ten years, was happy to take one of the last places in the Korean food workshop.

There was a Japanese, Chinese food workshop, but the Korean are the most popular.

See how Japanese pasta and Chinese onigirazu are prepared – a rice ball wrapped in a desired algae sheet for the same reason – simply failed.

« I participate in VMU Asian Week events for the first time. Last year I made a refreshing dessert with watermelon, mother ice cream, » Carolina was pleased that VMU offers Asian countries to get to know and through its tastes.

The townspeople were also confirmed by the organizers of Asian cuisine. The activity on the first day of the language – the day, was great, but did not match the second day of the VMU Asian Week, inviting delicious gastronomic trips.

Rating: Those who tasted said Korean chicken has a perfect taste. Photo by Regimantas Zakšensk

« There was a Japanese, Chinese food workshop, but the most popular Korean. – We will make a baked chicken today.

Distributed work

After the cuisine was abandoned by a group of Chinese food, students from South Korea were joined by the tables: Yubin, Minsu, Hyeonsol, Soyeon. The four in front of you were lined with oil, sauce bottles, plastic bags with chopped onions and garlic, bowls with once roasted, before starch wrapped in poultry pieces.

Aspiration: VMU Asian Week organizers feel a huge commitment to not only maintain but also expand the tradition of this festival. Photo by Regimantas Zakšensk

« Korean chicken is special because it is baked twice. It gives it more crunchy, which people like people very much. We will use thigh meat for the dish, because it is not so dry, » Yubin turned on the hob and built a pot with oil on it.

When this collateral, he put part of the chicken and folded for a few minutes until the pieces got a seductive golden tint. Yubin repeated the same action several times.

« Maybe you want to cut peppers or bake the rest of the chicken? – After the workshop participants, Yubin watched them handle tasks and shared the tips: – Bake the chicken for about 4-5 minutes. No more. The chicken must not be soft. ”

Experience: Not only did those wishing to watch the cooking process, they also participated in it. Photo by Regimantas Zakšensk

After roasting all the ingredients, Yubin drowned them in spicy oil, oyster and ketchup sauce. Finally, the prepared dish was spread on plates with loose salad leaves.

Sharing culture

« Is crispy chicken a dish that represents a Korean cuisine? » – When they heard a question, students from South Korea wondered.

Probably the most popular is the Bibimbap – a bowl of rice, which contains different ingredients: different vegetables, sprouts, beef or chicken, egg. No less favorite in the country and Kimčiai, Bulgogi, Korean vegetables, meat, seafood stew, rice scones. Korean dishes, according to students, are not just food, it is traditions. Let’s say the plates of Korean table are not carried one by one. Everything travels at the same time, and those sitting share their food.

Photo by Regimantas Zakšensk

« Once the main dish is booked at Korean restaurants, it will bring many small garnish plates with various salads, algae, mushrooms, rice, if they are not a dish, as well as soup. The better the restaurant, the more plates. First, a bite of the main course is taken, then garnish, and finally soup soup.

« Korean food culture is, first and foremost, sharing, » the temporary chefs invited to taste food for food, with four heavy -liable plates and small blank plates next to them. There was no need to invite the table for the second time. Workshop guests fished chicken pieces with wooden eating sticks.

« Just be careful because it can be a bit spicy. Although, to be, what is sharp to you, we are not, » Yubin emphasized that the special spicy of the dishes is the uniqueness of South Korean cuisine.