Korean Home Food Cooking (12) : Doenjang-jjigae and Stir-fried mushroom

12th_CookingClass
From the left: Steamed Brown Rice, Soybean Paste Stew with Seashell, Steamed Hard-dried Pollock with Red Chilly Paste, Stir-fried Mushroom

Soybean Paste Stew with Seashell 

Doenjang-jjigae or soybean paste stew is a rich, silky jjigae (stew) made with doenjang (soybean paste) and available ingredients such as vegetables (scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork). Often, small amount of gochujang (red chili paste) is added for a hint of heat. It is one of Korea’s most-popular jjigae, served from breakfast to late-night. It is heartier, thicker and more pungent compared to doenjang-guk (soybean paste soup). At this cooking class, we will learn how to cook it with seashells.

Steamed hard-dried Pollock with Gochujang (red chilly paste)  

Jjim is a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. In Korea, hard-dried Pollock is called ‘Buk-eo’ and it is one of ingredient for making a soup. When it comes to cook steaming method with other paste, it also turns into side dishes for Korean. At this class, we will learn how to mix and steam one of spicy side dishes with hard-dried Pollock and Gochujang (red chilly paste)

Stir-fried mushroom

Bokkeum is a stir-fry of meats, seafood or vegetables. There are two types of bokkeum dishes; one is just stir-fried in an oiled frying pan, the other one is stir-fried with soy sauce and sugar. At this cooking class, we will learn how to cook with mushrooms.

Steamed Brown Rice 

Brown rice and white rice have similar amounts of calories and carbohydrates. White rice, unlike brown rice, has the bran and germ removed; and has different nutritional content. Brown rice is a whole grain and a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese, and is high in fiber.

When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm.


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!

$80.00


 

 

 

 

 

 

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