With all the popularity of the Korean Dramas in Hawaii, the KCC Culinary classes had many requests for preparing Korean Cuisine. Here are some of the things we made.
We learned to make so many of the Korean side dishes that we pick and choose at the Korean take-out places. We made a variety of Namuls: Beansprout, Watercress, Spinach and Seaweed & Cucumber. We also had Mock Taegu and Shoyu Potatoes. All of these were very tasty and really easy to make.
This Mock Taegu was sooooo yummy! Instead of using codfish, Chef Grant Sato used cuttlefish. It used the 2 ingredients above, honey and sesame seeds. The flavor was just wonderful! You could also use the shredded cuttlefish that is readily available in supermarkets and munchies shops.
Chef Sato recommends using the Yukon Gold or Red potatoes. He feels that it won’t fall apart while cooking like the Russet potato would. We simmered it in water flavored with shoyu, sugar, sesame oil and of course …garlic! It was really delicious without being too sweet or too salty …yes, it was ‘just right!’
Chef Sato recommends this type of noodle for this dish. It is not your usual ‘rice’ noodle, this one is made from sweet potatoes. This noodle stays firm and doesn’t fall apart or melt during cooking. It absorbs the sauce really well and the texture is really nice! We made a simple version of Chop Chae using zucchini, onions and carrots. Chef suggested variations of adding: leftover Bulgogi (Korean BBQ meat), the leftover namuls that you may have, shiitake mushrooms…etc. The difference from the Japanese Hekka long rice dish is the addition of sesame oil in the Chop Chae.
Wait, there’s more …..
Using the basic marinade for different proteins such as Kal Bi, BBQ Chicken and Meat Juhn, Chef demonstrated this Meat Juhn and made a special sauce made with Ko Chuu Jung, rice vinegar and honey….sooo tasty !
We got to take home all these dishes that we made ourselves, plus marinaded meats that KCC had done for us ahead of time …. we all had a great Korean Meal to take home and share with our families!
kam sa ham ni da (Thank You), Chef Sato !!
Pomai Says:
September 24th, 2006 at 2:33 pmVisit Pomai
Korean Shoyu Potato.. yum! One of my favorite choices of the veggie side dishes at Korean BBQ restaurants. So that’s it huh? Shoyu, Sesame Oil, Sugar and garlic. Easy!
My favorite dish, besides Kal Bi (of course) is Fish Juhn. I notice you spell “Juhn” with an H in it, contrary to many places I frequent that spell it “Jun”. I suppose “Juhn” is the proper way.
Hibiscus in Aina Haina shopping center is pretty good. They have all the great veggies right there in the front to choose. I just wish their Kal Bi cuts were thicker.
Lindy Says:
September 24th, 2006 at 3:15 pmVisit Lindy
I’m with you … potatoes are usually my first pick too. Some places use the russet potato… I like that too. I guess I’m just a potato lover ..any which way!!
The Chef wrote ‘Juhn’ … I usually spell it ‘Jun’ too ..haha. Almost like the Japanese ‘Tempura’ versus ‘Tenpura’ …hmmmm.
I have to try the Hibiscus ..that’s kinda near me, but I’ve never tried there. thanks for the suggestion. I like the thick cut Kal Bi too. I also like the ‘eggie’ meat juhn…not that yellow oily batter.
thanks for visiting, pomai! I enjoy your site too!
Pomai Says:
October 7th, 2006 at 12:12 pmVisit Pomai
Lindy,
You need to check out Kiawe Grill. There’s one located next to Kozo across the old stadium park in Moili’ili. OMG.. their Kiawe-smoked meats are awesome, but on top of that, they have the most delicious selection of Korean vegetables! Get this… with any regular plate, you can pick and choose your own veggies up to 1 POUND! Enough to save some for another meal or two.
See my blog for a full write-up with photos of Kiawe Grill.
Lindy Says:
October 7th, 2006 at 7:31 pmVisit Lindy
wow …that sounds ono! i will check out your site and drool.
Paula from Only Cookware Says:
April 7th, 2008 at 3:13 pmVisit Paula from Only Cookware
When I was at school I lived with a Korean family for about 6 months so I ate authentic Koren food during that time. Most of the food was very hot and spicy and mostly seafood as the family had lived in a fishing town when they were in Korea. I really miss that food. It was delicious.
Paula from Only Cookware Says:
April 7th, 2008 at 3:15 pmVisit Paula from Only Cookware
When I was at school I lived with a Korean family for about six months and ate auhentic Korean food during that time. Most of the food was hot and spicy and mostly seafood as the family lived in a fishing town when they were in Korea. I really miss that food.
Layla Says:
April 22nd, 2008 at 11:13 amVisit Layla
There is nothing than spending time learning to cook a new dish or two with a significant other. It really creates a bond between one another.
Sharon Says:
June 8th, 2008 at 7:26 amVisit Sharon
Hi, I wil be in Korea and have 3 free days. I would like to learn Korean cooking. Can anyone pls advise m where should I start. By the way, I will be Korea from 6/19 - 6/21
Brook Says:
July 7th, 2008 at 10:49 amVisit Brook
Wow, it reallu looks tasty. I really like korean cuisine. I especially like, or I should say that I actually love Korean BBQ. Nice recipe by the way!
Ami Ohayon Says:
July 9th, 2008 at 10:26 pmVisit Ami Ohayon
I’ve been wanting to try to make kim chee, pickled/fermented cabbage, for a while … I keep kosher, and I’ve never seen a kosher variety for sale so I guess I’ll have to make my own. Any one have a recipe for it?