Korean Home Food Cooking Class (01): Budae-jjigae & Cucumber Kimchi

1st_CookingClass
From the left: Cooked rice, Budae-jjigae, Cucumber Kimchi, Stir-fried anchovy

Introduction

‘Budae jjigae’ is an unique Korean stew that explains the characteristics of Koreans who love spicy taste. After the Korean War, it was called ‘military stew,’ for which sausage and ham from US troops were putting add at this food along with that Korean’s favorites source such as kochujang and kimchi.

The sweetness and salty taste of ham and sausage are added to the acidity and spicy taste of Shin Kimchi (old-fermented Kimchi), and it is a good food to eat together with delectable ‘white rice’. When you add a fresh ‘cucumber Kimchi’ to alleviate the salty taste of the stew and a ‘stir-fried anchovy’ with the rich calcium, you can get taste and nutrition at the same time.


Dishes for Cooking Experience  

01. Budae-jjigae (sausage stew) 

Budae-jjigae (literally “army base stew”) or sausage stew is a type of jjigae (stew), made with ham, sausage, baked beans, and kimchi.

The dish was created shortly after the armistice that ended the Korean War, using the scrounged or smuggled surplus foods from the U. S. army bases. Although the dish was born in the period of post-war impoverishment, it continued to be popular during the period of rapid growth, and is still popular today. There are many restaurants specializing in budae-jjigae; the most famous ones on the budae-jjigae street in Uijeongbu, where the dish was first made. The dish is now a popular anju (accompaniment to alcoholic drinks) and a lunch item in college neighborhoods.

02. Oi-sobagi (Cucumber Kimchi) 

Oi-sobagi is cucumber kimchi that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons.

Korean imchi can be categorized by main ingredients, regions or seasons. Korea’s northern and southern sections have a considerable temperature difference. There are over 180 varieties of kimchi and Oi-sobagi is one of the most popular kimchi at home.

03. Stir-fried ‘ground-cherry pepper’ and anchovies 

Bokkeum is category of stir-fried dishes in Korean cuisine and there are so many bokkeum varieties in Korea. Myeolchi-bokkeum (stir-fried anchovies) is one of side dishes and kkwari-gochu (called “groundcherry pepper” in Korea) is also used for cooking Bokkeum dishes.


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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