Korea Home Food Cooking Class in Hongdae: Gimchi-Jjigae and 3 more side dishes as below;
Wandokong-Bab (Steamed Rice with Pea)
The pea is most commonly the small spherical seed. Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, zinc and lutein. From the ancient time, Koreans add various kinds of grains such as barley, beans, etc., when they cook rice (bap in Korean) due to the insufficient supply of white rice. At this time, you will learn how to cook steamed rice with pea.
Gimchi-Jjigae (Gimchi Stew with pork or potatoes or beef or tofu or seafood, etc)
Kimchi jjigae is often cooked in Korean homes using older, more fermented and “ripe” kimchi, creating a much stronger taste and containing higher amounts of “good” bacteria (also found in yogurt). The stew is said to be more flavorful if prepared with older kimchi, while fresh kimchi may not bring out a full and rich flavor. Kimchi is the most important ingredient in kimchi jjigae. Other ingredients depend on personal preferences.
Sliced kimchi is put into a pot with beef, pork, or seafood; tofu; sliced spring onions; and garlic. They are boiled with water or myeolchi (anchovy) stock. The stew is seasoned with doenjang (bean paste) or gochujang (red pepper paste). Like many other Korean dishes, kimchi jjigae is usually eaten communally from the center of the table if more than two people are served. It is accompanied by banchan (side dishes) and rice. It is usually cooked and served boiling hot in a stone pot.
Buchu-Gimchi (Garlic Chives Gimchi)
Garlic chives, known as buchu (부추 in Korean), are widely used in Korean cuisine. It can be eaten fresh as namul, pickled as kimchiand jangajji, and pan-fried in buchimgae (pancake). It is also one of the most common herbs served with gukbap (soup over rice). Buchugimchi is a type of kimchi, made by cutting garlic chives, salting them with aekjeot, then marinate the salted garlic chives with chilli powder. The kimchi is usually served with toasted sesame seeds sprinkled on top.
Kongnamul-naengchae (Soybean Sprout with cool vegetables)
In Korea, the word kongnamul refers to both the soybean sprouts themselves and the namul(vegetable side dishes) made from soybean sprouts. Kongnamul is a type of namul, made by stir-frying soybean sprouts in a very small amount of sesame oil, then adding some water and salt to it, simmering until the water is reduced. It is served with toasted sesame seeds sprinkled on top. It is a common dish for jesa(ancestral rite).
- 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
– 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
Korean Home Food Cooking Class Near Hongdae in Seoul, Korea
Home Food Cooking Class by Professional Korean Chef: Total 4 Dishes in 150 Minutes!