Group Cooking Class Must-Try Korean Cooking
This hands-on cooking class with renowned Chef Polly spotlights fresh and fermented ingredients to build a menu full of flavor. Learn all there is to love about the sweet, savory, spicy and umami flavors of Korean cuisine. First, you will prepare a hearty soybean paste stew with tofu, vegetables, garlic and fermented soybean paste. Next, serve multigrain red rice with barley, millet and beans alongside stir-fried mushrooms with sesame oil and soy sauce. For the main dish, you’ll make jap che, a traditional glass noodle stir fry with spinach, mushrooms, eggs and sweet soy dressing. Finish with sweet rice pancakes filled with brown sugar and nuts.
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Soybean Paste Stew (Doenjang-Jjigae)
With tofu, vegetables, garlic and soybean paste
Multigrain Red Rice (Chapgokbap)
With red rice, barley, millet and beans
Stir-Fried Mushrooms (Beoseot Bokkeum)
With mushrooms, garlic, sesame oil and soy sauce
Starch Noodle Stir Fry (Jap Che)
With potato starch noodles, spinach, mushrooms, eggs and sweet soy dressing
Sweet Rice Pancakes (Hoettuck)
With brown sugar and nut filling