Korean Home Food Cooking Class (03): Kongnamul-bap & Dakgaejang (Spicy Chicken Soup) 


Introduction of Cooking Class

Mungbean sprouts are eaten in many countries in the world such as Japan and Southeast Asia, but soybeans sprout are the foods that are eaten only in Korea. Vitamin C, which is not contained in the bean itself, is rich when the bean growing into as sprouts.

Koreans usually add salty soy sauce on this mixed rice for rich flavor and nutrition. In addition, ‘Dakgyejang (spicy chicken stew) which is used sliced chicken, instead of beef, is added for better taste with cooked rice. The side dishes were also prepared at the same time with a Korean style salad which was made with salted Chinese cabbage, spicy sauce, and a braised ‘potato stew,’


Kongnamul-bap (Soybean Sprout Rice) 


As the image above, Kongnamul-bap (Soybean sprout cooked rice) is one of special delicacy rice for Koreans. When cook rice, Koreans add various kinds of ingredient on the rice for better taste and nutritions. The most basic bap made of rice is called ssalbap (“rice bap”), or often just bap. As rice itself occurs in colours other than white, the bap made of all white rice is called hinssal-bap (“white rice bap”) or ssalbap. 

Dakgaejang (Spicy Chicken Soup) 

This dish may alternatively be made with chicken rather than beef, in which case it is called dak-yukgaejang or dakgaejang.

Originally, Yukgaejang or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.

In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, gosari (bracken fern), torandae (taro stems), sliced onion, dangmyeon (sweet potato noodles), chili powder, garlic, perilla seeds (also called wild sesame seeds), soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt. Chili oil may also be used.[2] Yukgaejang is generally served with a bowl of rice and kimchi.

Geotjeori (freshly made kimchi) 

Geotjeori is freshly made kimchi to be eaten crisp without fermenting. Usually made with baechu and lettuce.

Gamja-jorim  (simmered potatoes) 

Gamja-jorim (Simmered Potatoes)

Gamja-jorim, simmered potatoes, is one of the most beloved home food in Korea. Jorim is a simmered Korean dish, made by boiling vegetables, potatoes, meat, fish, seafood, or tofu in seasoned broth until the liquid is absorbed into the ingredients and reduced down.

Jorim dishes are usually soy sauce-based, but gochujang (chili paste) or gochutgaru (chili powder) can also be added, especially when fishier, red-fleshed fish such as mackerel, saury, or hairtail are used. In Korean royal court cuisine, jorim is called jorini.

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!



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