Sunday, July 12, 2015

Cooking Class

On Sunday, Drew and I attended a Korean cooking class hosted by GOA’L at Hoya’s Korean Cooking School.  Hoya is a very well known chef in Korea, and was a contestant on the Korean version of Master Chefs.  She gave a demonstration on how to cook two special occasion Korean dishes and then we got to try our hand at making our own!
Chef Hoya:
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Chef Hoya’s capable sous chef:
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We first learned how to make kalbi jjim, Korean short rib casserole.  Here’s the recipe:
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갈비찜
Ingredients:
300g beef short ribs
1/4 Korean radish
1 carrot
1 onion
2 green onions
1 cup sparkling water (apparently some Koreans use Cola)
1/4 Korean pear
20150712_113845Sauce
1/2 cup soy sauce
2T sugar
3T corn syrup or honey
1t pepper20150712_113424
3T ginger “tea” (Chef Hoya soaked dried slices of ginger in water, and used the liquid)
1T chopped garlic
1/2 cup pureed Korean pear
2T sesame seed oil
3T mirin
Directions
1. Soak beef in cold water for 30 minutes, drain.
2. Cube the radish and carrot into pieces the same size as the beef chunks.  Round all the edges and corners, so that when the stew is boiling, the vegetables don’t break apart.
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3. Cut the onion into 3cmx3xm pieces and chop the green onion. Set these aside for now.
4. Blanche the radish and carrot in boiling water with salt (~1 minute).  Using a spider or slotted spoon, remove vegetables from boiling water.
5. Score the beef with a fork, and then in the boiling “vegetable stock” you’ve just made, blanche the beef.  Remove beef with a slotted spoon.
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6. In a large saucepan, Dutch oven, or pressure cooker, marinate the beef and vegetables in 1 cup of sparkling water (this apparently tenderizes the meat).
7. While your beef and veggies are marinating, prepare the sauce in a separate bowl.
8. Add sauce to your beef and vegetables.  If you’re using a pressure cooker, cook for 20 minutes.  Release steam, add the chopped onion, and boil until onion is tender.  If you’re using a regular pot, cover and simmer until vegetables and beef are tender.  Add onion toward the end.
9. Garnish with green onion.
The completed dish:
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Our next dish was japchae.  This is considered a special occasion dish because it is such an involved dish to prepare.
잡재
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Ingredients:
100g dried sweet potato starch noodles (dangmyun)
50g beef
1/2 onion
1/2 carrot
2 shiitake mushrooms (remove stems)
60g mushrooms
2 green onions
1 red chili
1 egg
oil
salt
pepper
sesame oil
Beef Marinade:
1t soy sauce
1/3t sugar
1t sesame oil
1t minced green onion
splash of ginger “tea”
black pepper
Noodle sauce:
1T soy sauce
1t sugar
1t corn syrup or honey
1t sesame oil
Directions:
1. Soak dried noodles in warm water for 30 minutes.  Prepare noodle sauce and set aside.
2. Prepare beef marinade in a small bowl. Cut beef into small pieces (again like matchsticks), and mix with marinade.  Set aside.
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3. Chop all vegetables into matchstick-sized pieces.
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4. Add a little bit of cooking oil to  a frying pan, heat pan, and fry one scrambled egg.  Cook on both sides, the egg should look like a crepe pancake.  Set cooked egg aside to cool.
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5. Adding a little bit more oil to the pan, fry the vegetable on high heat.  Chef Hoya suggests adding the vegetables to the pan to cook from light to dark, as cooking times vary among the ingredients.  Begin with onion.  Once translucent, push the onion to the edges of the frying pan and add the carrot.  Fry carrot in the center of the pan where it is hottest.  Once carrot is tender, add mushrooms and green onions.  Finally, add the beef and marinade and the red pepper.
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6. Drain the noodles from the water they’ve been soaking in and boil them in hot water for ~8 minutes.  Drain the noodles and mix them with the noodle sauce.
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7. Add noodles to the fried vegetables, and mix together.
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8. Roll the egg into a tube and chop to create egg “ribbons.”
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9. Garnish the japchae with egg ribbons and roasted sesame seeds.
The finished product:
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Drew thought it was delicious.
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Having watched Chef Hoya prepare the dishes, now it was our turn.
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I didn’t get a whole lot of pictures of our cooking because my hands were a sticky, greasy mess for most of the process.
Here’s my take on japchae:
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And Drew’s:
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Just kidding. This is Drew’s:
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Hoya said that my kalbi jjim was first place! I rounded my vegetables well, they were uniform size, and my vegetables maintained good color (I have no idea how to maintain good vegetable color).
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So delicious!