Korean Home Food Cooking Class (07) – Ogok-bap and Mushroom Stew


Steamed Rice Mixed with Five(5) Grains (오곡밥)

‘Ogokbap’ (literally means ‘mixed rice with 5 grains’) is steamed rice made of more than five different cereals such as glutinous rice, glutinous sorghum, red-beans, glutinous millet. In the past, rice was insufficient in Korea, and due to the long winter season, Korean people need to prevent malnutrition.

It is one of the most representative dishes of Daeboreum, the first full moon of the year in Korean lunar calendar. In the past, the custom of eating ogokbap with boreum-namul (vegetables) and bureom (nuts) on this day helped people replenish nutrients that have been lost during the winter months, when food was scarce. Today, ogokbap is still enjoyed by Koreans for its nutritional and health benefits. It is a common diet food, and increasing number of people replace their daily white rice with ogokbap, due to a rise in lifestyle diseases like high blood pressurediabetes, and angina.

Mushroom Stew with Perilla (버섯들깨탕)

In Korean Buddhist temples, perilla is a favorite food than sesame seeds. Perilla, which grows well in the wild almost without pests in the field, is a vegetable that Koreans enjoy and at the same time is used for various foods.

The Buddhist monks used to harvest the perilla oil in the autumn, eat the perilla, and use the perilla powder, which was made whole, as various food materials.

Perilla is known to have anti-aging effects that prevent skin from becoming rough and make the skin clean and clear. Even when you are in the sun, it is effective to put or eat perilla powder on your skin.

Seasoned Squid and Cucumber (Ojingeo Oi Muchim, 오징어오이무침)

Squid and cucumber are food ingredients enjoyed by Koreans. Cucumber is known as one of the best foods to eat when the appetite diminishes in the hot summer season, but it is also suitable as food ingredient for all seasons. In the winter of Korea, squid is the most commonly caught in the East Sea, so Koreans use squid as ingredient to make a variety of foods.

‘Ojingeo Oi Muchim’ (Seasoned Squid and Cucumber) is a little spicy, tangy, saucer dish that’s made with boiled squid and fresh cucumber. ‘Ojingeo’ is squid, ‘Oi’ means cucumber and ‘muchim’ means the dishes that are made by mixing the prepared ingredients with seasonings.

Booking Information 

  • 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!



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