Korean Home Food Cooking Class (09): Dongchimi & Deodeok-gui

From the left: Siraegi-bap, Seasoned Soybean Paste, Dongchimi Kimchi, Deodeok-gui

Siraegi-bap (dried radish greens rice) & Seasoned Soybean Source 

‘Siraegi’ is a Korean ingredient prepared by drying the leaves and stems of a radish or, less commonly, of a napa cabbage. Koreans use this ingredient even when they cook rice. As same as Bibimbap, Koreans eat steamed rice mixed with this ‘Siraegi’ with seasoned soybean source and they also make ‘namul’ with this as below information.

‘Siraegi-namul’ is a type of namul, made by boiling siraegi, slicing it in bite-size pieces, seasoning it with soup soy sauce, sesame oil, and minced garlic, and finally stir-frying it with chopped scallions. It is served with toasted sesame seeds sprinkled on top.

Dongchimi (Another type of kimchi or gimchi) 

Dongchimi is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name dong (hangul: 동; hanja: 冬; literally “winter”) and chimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.

Dongchimi is fermented like other varieties of kimchi, but its maturing period is relatively short (2–3 days). Although it can be made at any time of the year, it is usually made during the gimjang season. The northern regions consisting of Hamgyeong-do and Pyeongan-do in North Korea are particularly famous for their dongchimi.

‘Deodeok-gui’ (grilled root of Codonopsis lanceolata)

In Korean cuisine, gui or guee (Korean pronunciation: [kuː.i]) is a grilled dish. Gui most commonly has meat or fish as the primary ingredient, but may in some cases also have grilled vegetables or other vegetarian ingredients.

The roots of Codonopsis lanceolata, or deodeok, are used in Korean cuisine and it is also used for oriental herb medicine. Deodeok is eaten both fresh or grilled. Deodeokgui is a type of gui, made by gently beating peeled and halved deodeok, then marinating the flatted deodek with the mixture of gochujang (chilli paste), gochutgaru (chilli powder), soy sauce, maesilcheong (plum syrup), honey, sesame oil, minced garlic, black pepper, and toasted sesame seeds.

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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