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Korean Anju : The art of beer snacks

Talent: DC Lim | Venue: Riverside Kitchen | Performance type: Demonstration style class | Price: $50 | Not suitable for vegetarians |This event is restricted to patrons over the age of 18 years

Demonstration style class with snacks with matched drinks

Looking for something to soak up that New Year’s Eve excess? You can’t go past an Anju session featuring Korean fried chicken with a wake-me-up side of kimchi, especially when it’s cooked by Hobart’s Korean fried chicken impresario DC Lim.

What does Anju mean? Anju is the Korean word for salty, crunchy or spicy snacks that pair well with alcohol. Beyond pub grub, Anju is the people’s food, simple, affordable with punchy flavours and textures best served alongside your favourite larger. DC Lim will show you how to make three Anju dishes from Korea and give them the Tasmanian treatment using delicious local produce, each perfectly matched with a glass of the state’s finest tipples. Tastings at this demonstration style class will be served shared table style so bring a group of friends and welcome the new year Anju style; Geonbae!

About DC | Korean-born DC Lim was named 2016’s Chef of the Year by the Tasmanian Hospitality Association. He’s worked in some of the island’s best restaurants but these days he’s better known for taking Korean fried chicken to the masses with his food truck, Munchies Street Food. Why a food truck rather than a high-end kitchen? “People can’t always spend money eating out,” he says. “I want them to be able to enjoy my mum’s sauces, Korean chicken powder, and more without having to head out. This way, they can buy it, enjoy it on a low budget way and spend family time together.”

Instagram @munchiesstreetfood

Earlier Event: January 1
Taste of Tasmania’s Pop Up Beer Fest
Later Event: January 1
Luke Burgess Dinner (ex Garagistes)