Cook 4 Korean popular Banchan ( side dishes ) !
At this class, you learn to cook 4 popular seasonal side dishes;
Spring (March-May) : Jangjorim ( Pork and quail eggs boiled down in soy sauce ), Gyeran-Jjim ( Steamed egg ), Kkaennip Kimchi (Perilla Leaf Kimchi ), Sigeumchi Doenjang Muchim ( Soybean paste seasoned spinach)
Summer (June-August) : Eomuk Bokkeum ( Stir-fried fishcake ), Yangpa Gochu Jangajji ( Onion and chili pickled in soy sauce ), Oi Yangpa Muchim ( Spicy cucumber and onion salad ), Aehobak Jeon ( Pan-fried battered squash )
Autumn (September-November) : Donggran Ddaeng ( Meatball pancake ), Yeungeun Jorim ( Lotus root boiled down in soy sauce ), Maeun Gamja Jorim ( Braised potato in spicy sauce ), Sukju Namul ( Mung bean sprout salad )
Winter (December-February) : Jinmichae ( Shredded dried squid seasoned in spicy sauce ), Gul Mu Saengchae ( Spicy oyster and radish salad ), Gim Muchim ( Seasoned dried seaweed ), Dubu Jorim ( Braised tofu in soy sauce ).
After cooking, you will enjoy Steamed rice with side dishes you cooked.
Small class is led by certified Korean chef Jomin in English, and conducted in her own home kitchen around Hongdae area. This class include vibrant local Mangwon market tour before class too.
This is not a demo class, a hands on class. So you can repeat authentic Banchan making back at home for your beloved family and friends.