Bibimbap, sometimes anglicized as bi bim bap or bi bim bop, is a Korean dish. The word literally means “mixed rice”. Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang (a fermented soybean paste). A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.
Vegetables commonly used in bibimbap include julienned cucumber, zucchini (courgette), mu (radish), mushrooms, doraji (bellflower root), and gim, as well as spinach, soybean sprouts, and gosari (bracken fern stems). Dubu (tofu), either plain or sautéed, or a leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so adjacent colors complement each other. In the South Korean version, sesame oil, red pepper paste (gochujang), and sesame seeds are added.
Beef radish soup (소고기 무우 국)
Enjoy a soup or stew together with rice is one of the most fundamental features of Korean dining. There is a unique expression describing about ‘Guk’, the taste of pipping hot soup, which is ‘Shi-won-ha-da’. The term literally means ‘It’s cool!’, but it describes the feeling of hot soup soothing the throat and clearing the chest. Guk and Tang (soups) can taste clear, spicy, refreshing and savory. Along with rice and Banchan (side dishes) soups are an essential component of a Korean meal. There are so many type of Guk in Korea and its name is followed by add ingredient. At this class, we will learn how to cook ‘beef radish Guk (soup)’.
Gochujang (chili pepper paste)
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from gochutgaru (red chili powder), glutinous rice, mejutgaru (fermented soybean powder), yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.
- 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!