DIGITAL COOKING CLASS: Korean Cuisine

Our NEW series of Digital classes now allow you to keep learning with us from the comfort of your own home at your own pace! Classes are pre-recorded, so no need to worry about delay, or missing out on vital information. Registrations for MEAL KIT classes close 72 hours prior to class for ordering purposes. NO KIT registrations open until 1:30pm PST on day of class.

Korean Cuisine Class has been a growing hit and one where you learn how to make Beef Bulgogi in lettuce wraps with all the fixings,Tteobokki (Spicy Rice Cakes in Sauce) and Napa Cabbage Kimchi.

No meal kit registrations will need:

Bulgogi:

2 dried shiitake mushrooms, hydrated in water for about 20 minutes, then drain.

¼ cup soy sauce

¼ cup soju

2 Tbsp. water

1 Tbsp. sugar

½  Asian pear, peeled and coarsely chopped

¼  small yellow onion, chopped

4 garlic cloves

2 pinches ground black pepper

2 Tbsp. toasted sesame oil

2 tsp. roasted sesame seeds

¾  pounds rib-eye steak sliced very thin

1 head leaf lettuce

1 bunch sesame leaves

2-3 stalks green onions

1 bunch perilla leaves

Sauce for Lettuce Wraps:

Salt to taste

Pinch of sugar

1 Tbs. rice vinegar

1 Tbsp. gochujang (korean pepper paste)

2 tsp. toasted sesame oil

Tteobokki (Spicy Rice Cakes in Sauce)

½  pound of cylinder shaped rice cake, bought

3 cups of water

5-6  dried anchovies, with heads and intestines removed

3 ea, 4 inch pieces dried kelp (Dasima, kombu)

⅓ cup hot pepper paste (Gochujang)

1 Tbsp Korean hot pepper flakes, Gochugaru 2 tsp. sugar

2 green onions, cut into 3 inch long pieces

½-¾ cup  fish cakes (optional)

Kimchi:

½  large head napa cabbage, 

1 carrot

2 stalks green onion, 

½ cup kosher salt 

4 cups water 

1, 4 inch piece of dried kelp (Kombu)...this is optional, but tasty!

½ cup water 

1 Tbsp. glutinous rice flour (also called sticky rice flour)

¼ cup Korean chili powder (gochugaru...no substitutions!)

1 ½ Tbsp. fish sauce

1 tsp. sesame seeds

5-6 cloves garlic 

3-4 inch piece of fresh ginger

Equipment needed: cutting board, chef's knife, spatula, large spoon, whisk, large bowl, small sauce pot, food processor or blender, zip-lock bag, 2 saute pans, 2 quart jars with lids, 2 small bowls