Korean Home Food Cooking(14): Pork Short Rib Jjim & Stir-fried Fish Cake

14th_CookingClass
From the left: Steamed Black Rice, Seashell Soup, Stir-fried Fish cake, Pork Short Rib

Pork Rib Jjim (매운돼지갈비찜)

Galbi-jjim or braised short ribs is a variety of jjim or Korean steamed dish made with galbi (갈비, short rib). Beef galbi is sometimes referred to as “gari” (가리), so the dish can be called “garijjim”. Galbijjim is generally made with beef or pork short ribs. In the latter case, it is called dweji galbijjim (돼지갈비찜).

Stir-fried Fish Cake (어묵볶음)

In South Korea, fishcakes are called eomuk (어묵) or odeng (오뎅, which is a loan word from the Japanese stew, oden). Fish cakes are mainly made of corvina or cuttlefish which contains less fat. This is because fatty fish are not suitable for making fishcakes. Salt, sugar, flour, and starch are necessary ingredients as well. Also, other ingredients may be added in order to make fishcakes: onions, carrots, green onions, and cooking wine.

It is normal to add several chemicals in order to have a better flavor such as D-sorbitol (an artificial sweetener which has approximately 60% of the sweetness of sugar so that diabetic patients can consume), soy protein (protein extracted from soy which can make it possible to create a better texture of fish cakes with less amount of fish fillets), and D-xylose (a natural sweetener with low calories), or monosodium glutamate (MSG).

Usually made by deep-frying paste made from ground fish, eomuk can be boiled with other ingredients to make eomuk-tang (어묵탕; “fishcake soup”) or eomuk-jeongol (어묵전골; “fishcake hot pot”), stir-fried to make eomuk-bokkeum (어묵볶음), and put in various dishes such as jjigae and gimbap.

Steamed Black Rice (흑미밥)

Bap (Cooked Grains) is an integral part of Korean Life. Koreans often say ‘We live on Bap’ or ‘Bap is the best medicine’. They also ask ‘Have you had your Bap’ as friendly greeting. When Koreans meet a new person and when they feel friendship, they usually say ‘Let’s have ‘Bap’ together soon’. When it cooked, Koreans add various grains on the rice. At this class, we will learn how to cook rice with ‘black rice’.

Seashell Soup (조개맑은국) 

Enjoy a soup or stew together with rice is one of the most fundamental features of Korean dining. There is a unique expression describing the taste of pipping hot soup, which is ‘Shi-won-ha-da’. The term literally means ‘It’s cool!’, but it describes the feeling of hot soup soothing the throat and clearing the chest. Guk and Tang (soups) can taste clear, spicy, refreshing and savory. Along with rice and Banchan (side dishes) soups are an essential component of a Korean meal.


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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