The Korean cuisine is healthy because it tends to use braising and simmering rather than deep-frying or grilling. This well dissolve extra fat in the ingredient and minimize the total fat content. Brasing, simmering over low heat for a long time, and stir-frying with a minimal amount of oil, allow one to add vegetable and spices and bring out the flavors of ingredient.
Soybean Paste Soup with Vegetable (시레기 된장국)
Doenjang-guk (된장국) or soybean paste soup is a guk (soup) made with doenjang (soybean paste) and other ingredients, such as vegetables, meat, and seafood. It is thinner, lighter, and milder than doenjang-jjigae (soybean paste stew). It is similar food include Japanese miso soup.
Braised Seafood (해물찜)
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. The cooking technique originally referred to dishes cooked in a siru (earthenware steamer mainly used for making tteok) by steaming. However, the name jjim has now come to imply a finished dish with a steamed appearance. The cooking method for most jjim dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid. Pressure cookers are popular for making jjim as well.
- 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!