Cooked White Rice (흰쌀밥)
Bap (Cooked Grains) is an integral part of Korean Life. Koreans often say ‘We live on Bap’ or ‘Bap is the best medicine’. They also ask ‘Have you had your Bap’ as friendly greeting. When Koreans meet a new person and when they feel friendship, they usually say ‘Let’s have ‘Bap’ together soon’. And the word ‘Bapsang (Rice table)’ refers to a meal in general setting.
Jjigae is a Korean dish similar to a Western stew. There are many varieties; it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is usually served in a communal dish and boiling hot.
A Korean meal almost always includes either a jjigae or a guk. During the Joseon, it had the older name jochi and two varieties would always be present on the King’s surasang.
The types of jjigae are often named according to their principal ingredients, such as saengseon jjigae (생선찌개) made from fish or dubu jjigae (두부찌개) made from tofu, or according to their broth and seasonings like gochujang jjigae (고추장찌개) or doenjang jjigae (된장찌개). This time we will learn Dongtae-jjigae (동대찌개)
Marinated Beef Bulgogi (소불고기)
Bulgogi is made from thin slices of sirloin or other prime cuts of beef. Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, ground black pepper, and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or matsutake. Pureed pears and onions are often used as tenderizers. Sometimes, cellophane noodles are added to the dish, which varies by the region and specific recipe.
Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat. This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of ssamjang, or other side dishes, and then eaten together.
Stir-fried Mung Bean Sprout (숙주나물무침)
For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls.
Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. Namul can be seasoned with salt, vinegar, sesame oil and perilla oil, regular soy sauce and soup soy sauce, doenjang (soybean paste), gochujang, and many other spices and condiments.
Namul are typically served as banchan (side dish accompanying the staples, usually bap). It is possible to have more than one type of namul served as a banchan at a single meal. Each namul dish may named depending on the main ingredients and the methods of preparation. At this class we will learn how to cook ‘mung bean sprout’ namul.
- 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!