In Korean culinary tradition, a meal is never just food it is a conversation between colour, nature, and the body. Rooted in the ancient principle of 오방색 (Obangsaek), the five-colour philosophy holds that when five distinct colours are present on a plate, the meal achieves both nutritional balance and elemental harmony. This workshop brings that centuries-old wisdom into a hands-on, contemporary setting.

Each colour carries meaning: blue/green (청) represents the east and vitality, red (적) the south and energy, yellow (황) the centre and grounding, white (백) clarity and cleansing, and black (흑) depth and strength. Together, they form a complete and balanced whole on the plate and within the body.

Korean cuisine has long held that food and medicine share the same origin, a principle known as 약식동원 (yakshik dongwon). In this immersive class, you will explore how that philosophy shapes everything from ingredient selection to the way a dish is presented.

You will learn about:

·         The philosophy of food as medicine and its roots in Korean culture

·         The meaning behind each of the five elemental colours and how they correspond to the body's needs

·         Ingredient exploration and pairing — discovering which seasonal ingredients represent each colour

·         Colour-based plating techniques for creating visually and nutritionally balanced meals

·         The broader role of Obangsaek in Korean art, culture, and everyday life

Date & Time: Monday, 11 May 2026 | 2:00 PM

Location: KCCN Exhibition Space, Korean Cultural Centre Nigeria

Capacity: Limited to 20 attendees.

Whether you are new to Korean cuisine or already a lover of Hansik, this workshop offers a rare opportunity to connect with the deeper meaning behind what ends up on the plate. Secure your spot early, spaces fill quickly.

CLICK HERE TO REGISTER