Korean Home Food Cooking Class (02): Boribap & Gyeran-mari (rolled egg omelette)

2nd_CookingClass
From the left: Bori-bap, Cheong-guk-jang, Seasoning julienned radish, Rolled Egg Omelette

Introduction of Cooking Experience 

If there is ‘douchi(豆豉)’ in China and ‘natto(納豆)’ in Japan, there is ‘Cheong-guk-jang (old-fermented Soybean Paste Stew)’ in Korea. Cheong-guk-jang is one of stew made of old fermented soybean paste. And it is made of boiled beans in a hot room for better fermentation.

It is well known rich in lactic acid bacteria. At first, foreigners who were reluctant to smell, Cheong-guk-jang is now well known as a healthy and diet food. ‘Bori-bab (cooked barley rice) ‘, which has a lot of nutrition fact but has a slow digestion and absorption, has better digestive function when it is eaten with this stew together. If you add the sour and protein-rich ‘egg-roll’ as a side dish, you can have a better taste and flavor as perfect combination.

Boribap (Steamed Barley)

Boribap (steamed barley)  is a combination of steamed rice and barley served with banchan (side dishes). Rice, of course, has long been at the core of Korean cuisine, but back in leaner times, it wasn’t always in plentiful supply.  In the past history of Korea, steamed white rice (Bab) has not been supply sufficiently, so Korean people add other grains with rice. Barley was one of them, and it was easy to get in the field.  There is a Korean word ‘Bori-go-gae (literally means ‘barley hill’ which means ‘the most hungry period in a year’ and it was normally starts from February to March (2 months). Because it is the end winter season,but spring season is not coming yet, so it is so  hard time to harvest any crops for Korean people. Today, almost all Koreans overcome Bori-go-gae since 1970’s

Boribap has come from this less-than-glamorous background to become a popular cuisine of its own. While cooking this rice-and-barley combination, the ratio of each is a matter of personal taste, but barley should be in greater proportion to keep the dish authentic. Barley takes a little longer to cook than the rice so it can be parboiled before being added to the rice pot. The rice starch will help keep the whole mix together when cooked.

Cheong-guk-jang (fermented soybean paste) 

Cheonggukjang is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans. Cheonggukjang is generally considered to be a healthy food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. Doen-jang may be used to replace it by people who dislike the smell.

In 1993, odorless cheonggukjang was invented by Dr. Hyun Kyu Joo, a former professor at Konkook University, who later obtained a patent in 1998 for a method for removing cheonggukjang’s characteristic smell. Cheonggukjang is also believed to aid in digestion. For this purpose, cheonggukjang pills are produced in South Korea.

Mu-saeng-chae (Seasoning julienned radish) 

Musaengchae is a type of namul, made by seasoning julienned radishes with gochutgaru (chilli powder), aekjeot, salt, maesilcheong(plum syrup), minced garlic, chopped scallions, and toasted sesame seeds. It is also well-know for helping digestion when people have meat-grilled or simmered pork or beef.

Gyeran-mari (Rolled egg omelette)  

Gyeran-mari or rolled omelette is a savory banchan (side dish) made with beaten eggs mixed with several finely diced ingredients.

Common ingredients include vegetables (onion, carrot, Korean zucchini, scallions, garlic chives) mushroom, processed meat (ham, bacon, imitation crab meat, canned tuna), salt or salted seafood (salted pollock roe, salted shrimp), and cheese. Optionally, gim (seaweed) is folded with the omelette. When served, the omelette is cut into 2–3 centimetres (0.79–1.18 in) slices. It is also a common anju found at pojangmacha (street stalls).


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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