Heungmi-bap (steamed black rice)
The most basic bap made of rice is called ssalbap (쌀밥, “rice bap”), or often just bap. As rice itself occurs in colours other than white, the bap made of all white rice is called huinssal-bap (“white rice bap”) or ssalbap. When black rice is mixed, it is called heungmi-bap (“black rice bap”).
Beef Miyeok-guk (Seaweed soup with small sliced beef)
Miyeok-guk or seaweed soup is a Korean soup whose main ingredient is miyeok, or seaweed. Miyeok-guk ingredients typically include a mussel based broth, anchovy, beef, clams or oysters, soy sauce, sesame oil, garlic, onions, scallions, salt, roasted sesame seeds, and dried or pickled shrimps.
Miyeok-guk is traditionally consumed by Korean women after giving birth. Miyeok is rich in calcium and iodine, nutrients that in the Korean culture are believed to be important for pregnant and/or nursing mothers. Miyeok-guk is traditionally eaten for breakfast on birthdays, as a celebration of one’s mother. As part of birthday celebrations, guests are served miyeok-guk along with rice cakes and other traditional foods. Miyeok-guk is also eaten outside of special occasions during the rest of the year. It is a very common side dish served with rice.
Doraji-muchim (Seasoned balloon flower root)
Dorajimuchim is a type of namul, made by julienning and seasoning peeled, soaked, and washed doraji with minced garlic, chopped scallions, gochujang (chilli paste), gochutgaru (chilli powder), maesilcheong (plum syrup), vinegar, sesame oil, and toasted sesame seeds.
In Korea, the plant as well as balloon flower root is referred to as doraji. The root, fresh or dried, is one of the most common namul vegetables. It is also one of the most frequent ingredients in bibimbap. In Korean cuisine, the preparation of doraji always involve soaking and washing, which gets rid of the bitter taste of it. To wash doraji, one may rub it with coarse sea salt, and rinse it multiple times.
Buchimgae (Korean Pancake)
Buchimgae or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingredients until a thin flat pancake is formed.
- 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!