Boribap (Steamed Barley)
Boribap (steamed barley) is a combination of steamed rice and barley served with banchan (side dishes). Rice, of course, has long been at the core of Korean cuisine, but back in leaner times, it wasn’t always in plentiful supply. In the past history of Korea, steamed white rice (Bab) has not been supply sufficiently, so Korean people add other grains with rice. Barley was one of them, and it was easy to get in the field. There is a Korean word ‘Bori-go-gae (literally means ‘barley hill’ which means ‘the most hungry period in a year’ and it was normally starts from February to March (2 months). Because it is the end winter season,but spring season is not coming yet, so it is so hard time to harvest any crops for Korean people. Today, almost all Koreans overcome Bori-go-gae since 1970’s
Boribap has come from this less-than-glamorous background to become a popular cuisine of its own. While cooking this rice-and-barley combination, the ratio of each is a matter of personal taste, but barley should be in greater proportion to keep the dish authentic. Barley takes a little longer to cook than the rice so it can be parboiled before being added to the rice pot. The rice starch will help keep the whole mix together when cooked.
Gamja-Guk (Potato Soup)
Korean meals usually served rich with guk (means ‘soup’). Unlike western style soups, which tend to be creamy, Korean potato soup (gamjaguk in Korean) is made in clear broth with small sized sliced potato. ‘Gamja’ means potato, and ‘Guk’ is soup in Korean. There are many different ways to make Gamja-guk, but at this class is shown the Chef’s unique recipe at the picture shown the above.
Eomuk-Bokkum (Stir-Fried Fish Cake)
‘Eomuk’ is processed seafood made with pureed fish. It normally translates into fish cake in English, but it is not the fish cake as known in Western cooking ingredient. There are various dishes made with eomuk, which are popular as street foods in Korea, such as ‘eomuk tang’ (a kinds of stew) sold in street carts. ‘Eomuk bokkum’ is a staple side dish at home and it is a stir-fried dish that’s quick and easy to prepare as side dish.
Kodari Jorim (Braised Pollack with Soy Source)
There are four or five different expressions related to Pollack in Korea. Another name of Pollack is called ‘Saentae’ which is not frozen and hard-dried pollack is called ‘Buk-eo’. These two ingredients are normally used for making ‘Tang – a Korean stew along with powered red pepper’. And, ‘Kodari’ means ‘half-dried Pollack’ and it is normally used for cooking side dishes in Korean food. When the color of dried Pollack turns into bright yellow, Koreans say it ‘Hwangtae’ (literally means ‘dried yellow pollack’) and Hwang Tae-guk is good at resolving hangovers at the next morning if you had heavy drinking last night.
- Date & Time: 13:00-15:30 (Every Monday, Wednesday, Friday)
- Meeting Point (Venue): Hongdae Station (Subway Line 2, Green Line) Exit No. 2 in Seoul, Korea
- Activity: Korean Home Food Cooking Experience with Professional Chef
- Type of Food Preference: For All (Vegetarian & Non-Vegetarian)
- Price: US$80.00 / per person
- Minimum number of Person: 4 (*Max: 12 Person)
– We recommend you to come with your friends, family when you visit Seoul, Korea!
– Foreign residents in Seoul are also welcome for this cooking class.
- Language: English or Chinese (*It depends on your primary language)
Korean Home Food Cooking Class Near Hongdae in Seoul, Korea
Home Food Cooking Class by Professional Korean Chef: Total 4 Dishes in 150 Minutes!