Date: June 27, 2009 Time: 2pm - 4:30pm
Location: 306 West 51st street, suite B1, New York City (map)
Price: $70
The class is limited to 12 people and the cost includes all materials and ingredients. I’m going to provide you with everything you need to make:
Stirfried dried anchovy side dish (”myulchibokkeum“)
A sidedish made of small dried anchovies, green [...]
Makes 2-3 servings. Cooking time: 2 hours.
Gamjatang (pork bone soup) is another Korean traditional nutritious dish. It’s usually made with pork spine bones and vegetables, but I use pork neck bones in this recipe.
Ingredients:
Pork neck bones, onion, garlic, ginger, dried shiitake mushrooms, napa cabbage, potatoes, soy bean sprouts, Asian chives (buchu), green onions, perilla leaves, [...]
Uhmook bokkeum is another easy Korean side dish recipe. It’s popular to have in a doshirak (the Korean version of the bento box) because it doesn’t contain much water.
Ingredients:
2 cups of fish cakes, half an onion, 2 cloves of garlic, 1 green onion, 1 green chili pepper, 2 tbs hot pepper paste, 1 -2 tbs [...]
Spicy. Fiery. Earthy. Korean food is diverse and provocative. Its hold and subtle tastes, textures and aromas are sure to elicit comments, sighs and even tears at every meal from novices and Koreans alike.
Tags: chili, Korean Food, spicy
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