Korean Home Food Cooking Class (04): Gul-bap & Sundubu-jjigae

4th_CookingClass
From the left: Gul-bap (Oyster Cooked Rice), Sundubu-jjigae (Soft Tofu Stew), Kkakdugi (diced radish kimchi), Simmered Lotus root

Introduction of Cooking Experience 

Sundubu-jjigae (spicy soft-tofu stew) which is commented by New York Time Magazine as the most ideal winter food in Korea, it has a gentle flavor that melts in your mouth in spicy broth. When it added with seafood, this food is to be especially good taste and nutrition and good compatibility in all aspects.

You can also enjoy a healthy diet full of seafood with ‘Gul-bap’, which is made of rice with the oyster called ‘milk from the sea’. When you add ‘Ggakdugi’, a kind of kimchi which is made of radish with rich vitamin C, and a braised lotus root, it will let you to sweaty, crunch taste.

Gul-bap (Cooked rice with Oyster) & Seasonings 

Gul-bap is one of Byeolmi-bap (“special delicacy rice”) and it can be made by mixing in special ingredients such as vegetables, seafood, and meat. For example, gul-bap (“oyster rice”) is made of rice mixed with oyster.

In Korean cuisine, bap, often translated as “rice” or “cooked rice”, is a dish prepared by boiling rice and/or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away.

Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap. There are many bap dishes such as bibimbap (“mixed rice”), bokkeum-bap (“fried rice”) and gimbap (“seaweed rice”).

Sundubu Jjigae (Soft or Mild Tofu Stew) 

Sundubu-jjigae or soft tofu stew is one of jjigae (Korean stew) in Korean cuisine. The dish is made with freshly curdled soft tofu (which has not been strained and pressed), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili powder).

The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan (side dishes). Extra soft tofu, called sundubu (“mild tofu”) in Korean, is softer than other types of tofu and is usually sold in tubes.

Ggakdugi or Kkagdugi (diced radish kimchi) 

Kkakdugi or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (Napa cabbage) used for kimchi is replaced with Korean radish (called mu, in Korean). Kkakdugi is a popular banchan (side dish) enjoyed by Koreans and others.

Kkakdugi consists of radish cut into small cubes. The radish is flavored with salt, red chili powder, spring onions, and ginger.

Kkakdugi is served cold and is usually consumed when the radish is crisp. This is before the radish becomes soft. Kkakdugi, along with other types of kimchi, is a popular dish in Korea and is believed to share many of the health benefits of kimchi, due to the fermentation process.

Yeon-geun & Ueong-jorim (Simmered lotus roots & burdock roots) 

Jorim is a simmered Korean dish, made by boiling vegetables, 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.

When cooking Jorim, Koreans add various kinds of grains, roots, vegetables, etc. For the results, there are so many varieties dishes from Jorim method as below;

  • dubu-jorim (두부조림) – simmered tofu
  • galchi-jorim (갈치조림) – simmered largehead hairtail
  • gamja-jorim (감자조림) – simmered potatoes
  • godeungeo-jorim (고등어조림) – simmered chub mackerel and radish
  • jang-jorim (장조림) – simmered soy sauce simmered beef
  • kkaennip-jorim (깻잎조림) – simmered perilla leaves
  • kkongchi-jorim (꽁치조림) – simmered saury
  • ueong-jorim (우엉조림) – simmered burdock roots
  • yeongeun-jorim (연근조림) – simmered lotus roots

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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