Korean Cookery Classes Spring/Summer

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April 13th 2013

Published: August 14th 2013

Back to cooking school I go! After really enjoying my first cooking course at the Institute of Korean Royal Cuisine, I signed up for the spring and summer course that they offer. The dishes would be different to those that I had previously learned. This course lasted nine weeks like the other one. Each week we learned how to make three different dishes. The weekly menus were devised so that the di... Read Full Entry

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Week Three: Hobak Namul (호박나물)

Stir-fried Korean Summer Squash.

Week Four: Gyuasang (규아상)

Summer dumplings with beef and cucumber. The Teacher's version.

Week Four: Juksun Gyeojachae (죽순겨자채)

Bamboo shoots and vegetables with Korean mustard dressing. The teacher's version.

Week Four: Ddangkonghodujanggwa (땅콩호두장과)

Peanuts and Walnuts Boiled in Sweet Soy Sauce. The teacher's version.

Week Four: Gyuasang (규아상)

Summer dumplings with beef and cucumber. Our version.

Week Four: Juksun Gyeojachae (죽순겨자채)

Bamboo shoots and vegetables with Korean mustard dressing. Our version.

Week Four: Ddangkonghodujanggwa (땅콩호두장과)

Peanuts and Walnuts Boiled in Sweet Soy Sauce. Our version

Week Five: Bibimbap (비빔밥)

Rice Bowl with Mixed Vegetables and Meat. Served with Yakgochujang (약고추장) and Seasoned Soy Sauce (양념간장).

Week Five: Samsaeknamul (삼색나물) Three Coloured Vegetables

The three vegetables are Gosarinamul (고사리나물) sauteed fern shoots (brown veggies), Dorajinamul (도라지나물) sauteed balloon flower roots (yellow-white veggies), and Shigeumchinamul (시금치나물) blanched and seasoned spinach.