Mouthwatering Korean Dishes: A Raw Vegan Korean Cooking Course on Kimchi & More! (ONLINE, self-paced)

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Mouthwatering Korean Dishes: A Raw Vegan Korean Cooking Course on Kimchi & More! (ONLINE, self-paced)

Raw Chef Yin
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Do you crave Korean food?

Have you been looking for plant-based versions of your favourite dishes?

And, although you found some free recipes online, they don't quite hit the mark.

You thought: Vegan versions would be nice!

Well, how about raw vegan versions of those delicious Korean classics PLUS more modern and creative inspirations?

Imagine making Korean food at home that's yummy & is raw vegan as well!

You don't just get the taste, but you get even more nutrients & health benefits from your meal. 

If that sounds good to you, you're probably at the right place!

Kimchi Made Easy!

I don't like making kimchi the traditional way.

Did you know that the traditional way requires you to:

1. Put tons of salt onto the cabbage.
2. Wait. And wait. And wait.
3. Wash off the salt. (huh? Why? Why? After putting all that salt and waiting, I need to wash it off? That does not make sense.)
4. Make a paste with glutinous rice flour. (No, no, I can’t do white flour. Glutinous rice flour makes me ill!)
5. Apply the paste in between each leaf of the napa cabbage. (Why so much hassle? So troublesome! So much work?!)

Why?? 😲😲😲

GOOD NEWS! I found a less tedious way of making kimchi.

My kimchi recipe:
❎ Doesn’t require COPIOUS amounts of salting.
❎ Doesn’t need washing off all the salt.
❎ Doesn’t need to make a paste with glutinous rice flour, so no processed flours in it.
❎ Doesn’t need the stove.
❎Doesn’t need to slowly and dutifully apply the paste in between each and every cabbage leaf.

All you need to do is just chop the cabbage up. Put all the ingredients into a mixing bowl. Have fun squeezing it a bit and in it goes into the jar to ferment. Enjoy it after 3 days.

But, does it taste good, Raw Chef Yin, you may ask?

I was interviewed on radio in 2016 and I served the DJs my kimchi. They loved it.

In fact, I’ve served my kimchi to people all over the world including London, France, Brighton, Penang, Chiang Mai, Hong Kong, Macau, Petaling Jaya and Kuala Lumpur to rave reviews. 💂‍♀️🇫🇷🇭🇰🇹🇭

I moved from hating kimchi
--> to learning how to make my own kimchi
--> to teaching kimchi at the top cooking school in Penang
--> to serving kimchi at my pop up dinner in Hong Kong and all over the world and people lovin it

Presenting Mouthwatering Korean Dishes...

After testing & researching over the years, I've compiled my versions of favourite Korean recipes into this comprehensive course. 

This didn't magically appear. I spent hours of testing, research & making many versions of these recipes. 

I did all the hard work so you get to enjoy the recipes right away!

With this course, you'll make Korean dishes that taste great from the start. I've done the experimentation & adaptation to make these recipes raw vegan.

They're ready for you to experience in the comfort of your own home now. 

And yes, just like the name of this course, you get mouthwatering Korean dishes, including Kimchi & more!

Discovering Korean food

As a teenager, I never understood why people liked eating kimchi. I mean it’s pungent, smelly and just soooo weird tasting. But one day, my choir mate insisted that I tasted the kimchi that his Korean colleague made and that’s when I fell in love with this wonderful fermented food.

Around 2014 or 2015, I started making raw vegan kimchi and found myself eating kimchi almost every day. I’ve served my kimchi to people all over the world including London, France, Brighton, Penang, Chiang Mai, Hong Kong, Macau, Petaling Jaya and Kuala Lumpur to rave reviews.

I can’t quite remember when I first started enjoying Korean dishes but I do remember I liked eating Korean meals at the food court from the Korean stall when I used to work in the corporate world.

My usual orders would be bibimbap or japchae because they could add lots of vegetables in those dishes. When I could afford it, I started eating at Korean restaurants which were run by Korean chefs and that’s when I really discovered authentic Korean cuisine.

When I travelled to Korea in 2015 for work, I spent almost 2 weeks there soaking in all the wonderful and interesting flavours of Korea.

In 2019, I took a Korean Vegan Course from a native Korean teacher which expanded my knowledge further on Korean food.

I even learnt a thing or two about Korean dishes from my student Gan, who is an avid fan of all things Korean.

Every time I create a raw vegan dish, I use all these experiences as a reference to try as much as possible to keep the authenticity of the Korean dish while presenting it in an innovative raw vegan manner. I hope you’ll enjoy these wonderful flavours of Korea in my creative raw vegan recipes!

What's in the course?

You might be wondering what's in the course exactly!

Well, here's what you get..

Discover how to make all the mouthwatering raw vegan Korean dishes!

1. Easy Cabbage Kimchi (Fermented korean cabbage - great for gut health!)

2. Soondubu Jjigae (Korean stew)

3. Tteokbokki (Korean street food snack)

4. Quick n Easy Gochujang (Korean chilli paste)

5. Kimchi Fried Rice

6. Kimchi Crackers

7. Kkakdugi (a Korean cubed radish kimchi)

8. Beetroot Kimchi Pizza

9. Gochujang Kale Chips

10. Gochujang Cauliflower Steaks

BONUS: CHEFS TALK interview with author of Korean Cooking Made Vegan 

Yes, you get all that instantly! 

(scroll through to see more photos)

Raw Chef Yin - Raw Vegan Celebrity Chef & Educator

Raw Chef Yin is Malaysia’s very own raw vegan celebrity chef, author and TEDx speaker. She has a law degree but left her jet-setting corporate job to don a chef’s jacket instead. Trained at the world’s leading raw & plant-based culinary academy, she now dedicates her time to helping others make beautiful, delicious raw vegan cuisine.

As a Certified Raw Food Teacher, she is constantly sought after to conduct fun and interactive sessions internationally and locally including London, Brighton, Boston, France, Australia, Bali, Taipei, Hong Kong, Macau, Singapore, Bangkok, Chiang Mai, Kuala Lumpur, Petaling Jaya & Penang.

She presented at TEDxUSMNibongTebal 2018 where she spoke on “The Transformative Power of Raw Vegan Food”.

Raw Chef Yin was selected to represent Malaysia at the world-class Massachusetts Institute of Technology Beyond Food Bootcamp that is working towards solving the world’s food challenges.

Vegan festival goers might recognise her as she has presented at the various vegan festivals all over the world including:

- Perth Vegan Expo

- Brighton Vegan Summer Festival

- Bali Vegan Festival

- Singapore Vegan Festival

- World Vegan Day

- Malaysia Vegan Festival

She has been featured in numerous media publications such as The Edge (Options), The Sun, The Star, Female Magazine, Oriental News Daily, Jelita, The Malaysian Reserve, Focus Malaysia, The Malaysian Women’s Weekly, Malay Mail, Fireflyz, Calibre, Clozette, Brain Food Magazin (in German) and has also appeared on national radio shows including BFM: The Business Radio Station, Matic.FM, eFM and Aforadio.

Together with raw vegan French Chef Tina Barrat, Raw Chef Yin has introduced creative, nutritious fine dining experiences to excited audiences in both Hong Kong and Malaysia.

In 2020, she launched various online courses including Raw Vegan Cheese and How To Make Tempeh From Scratch where people all over the world can now discover how to make delicious raw vegan cheese as well as beautiful tempeh. After all, many have called her the Tempeh Queen, Tempeh Sifu, Tempeh Goddess, Tempeh Wizard although deep down inside she considers herself a Tempeh Nerd.

Her other eBooks include:

1. Raw Vegan Delights: Asian Edition

2. Fun with Asian Raw Food

3. Fun with Ferments (Number 3 in the world in category E19 Fermentation for the 25th Gourmand World Cookbook Awards 2020)

4. Fun with Vegan Cheese
5. Fun with Asian Raw Food 2

Watch her on VELICIOUS with Raw Chef Yin, Malaysia’s very first (un)cooking show or buy her award-winning books, or attend one of her pop-up dining experiences.

In October 2020, Raw Chef Yin's bilingual raw vegan desserts recipe book "Guilt-free Desserts" was published and is now available at all major bookstores (Popular, MPH, Kinokuniya, Harris) in Malaysia and Singapore (Popular bookstores).

She was also recently seen on Masters of Malaysian Cuisine series 6 session 4 as the Guest Chef!


Lisa said:

“Wonderful, I am so happy you are doing this!!!! 💗 I just signed up!!! Thanks for the extra goodies, too~. Looking forward... 👏😍”

“the course looked good. You are very talented!! Keep up the great work!! 👏"


1. How do I pay for the class?

You can pay via credit card, debit card or PayPal.

2. Can I download the videos?


3. Can I stream the videos?

Yes, although it's recommended to use a desktop computer or laptop to stream the videos. 

4. Do the downloads expire? 

No, you'll have unlimited access to the videos! And yes, you can come back & make all the recipes again & again. However I would suggest you download all the course material onto your computer or hard drive for easy access. 

5. Is everything raw vegan?
Yes, it is!

6. Are these pre-recorded videos?
Yes, so you can watch it at your convenience.

7. Is the course fee in US Dollars?
Yes, it is in US Dollars.


Click "I want this!" to get enrolled now.

(After you've paid, you will receive a link to download the instructions on how to access the class. Please read the instructions carefully and follow the steps accordingly. 👍Note that this is the same email that includes your receipt. If you don't see the email, please check your SPAM folder as sometimes it might end up there.)

Kindly note that you may be charged VAT on top of the book price if you live in the EU. VAT will be reflected in the form before you pay. 

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Course Booklet in PDF format, Video Tutorials, Bonus Videos and Bonus Recipe Cards :)

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