Korean Classics

Korean cooking is built on the balance of bold flavors, contrasting textures, and the art of sharing a meal. In this class, we’ll prepare classic dishes that showcase the heart of Korean home cooking, including Beef Bibimbap, savory Pork and Kimchi Mandu Dumplings, a selection of flavorful banchan, and traditional accompaniments that bring harmony to the table. Beef Bibimbap Bibimbap, which means "mixed rice," is a colorful Korean rice bowl featuring seasoned vegetables, marinated beef, a fried egg, and a spicy-sweet sauce. Traditionally served in a hot stone bowl, this cast-iron version creates the same delicious crispy rice on the bottom. A true one-pot wonder. Before eating, everything is mixed so each bite contains a little bit of every ingredient. Tips for Beef Bibimbap • Prep everything first. Bibimbap comes together quickly, so have the vegetables sliced and sauces mixed before you start cooking. • Cook vegetables separately. This preserves each vegetable’s individual flavor, color, and texture rather than creating one uniform mixture. • Season as you go. A little sesame oil, garlic, soy sauce, or salt on each component creates layers of flavor. • Don’t overcook the beef. Thinly sliced beef cooks very quickly; a hot pan and brief cooking time keep it tender. Build for contrast. Arrange the ingredients over warm rice in distinct sections so the colors and textures remain visible before mixing. Selection of Banchan Banchan are the small, flavorful side dishes that are an essential part of every Korean meal. Served alongside rice and the main dish, these vibrant dishes offer a balance of flavors, textures, and colors—from spicy and tangy to fresh and savory. In this collection, we’ll prepare four classic banchan favorites: crisp Spicy Cucumber Salad, quick homemade Kimchi, delicate Seasoned Spinach, and refreshing Seasoned Bean Sprouts. Tips for Banchan: • Think small but flavorful. Banchan are meant to complement the main dish, so portions should be modest and flavors distinctive. • Balance is key. Korean side dishes often combine salty, sweet, spicy, sour, and savory elements. Taste and adjust rather than relying strictly on measurements. • Use toasted sesame seeds and sesame oil sparingly. They add wonderful aroma but can easily overpower delicate vegetables. • Make ahead when possible. Many banchan actually benefit from a little time for the flavors to meld, making them excellent additions to a meal-prep repertoire.

Do not let the number of ingredients scare you away! Many of them are used in multiple recipes, and the seasonings and pastes last for quite some time; many of them might already be in your pantry. To prepare in advance of class: Pre-cook the jasmine or white long-grain rice, then set aside to cook with the bibimbap. Blanche Spinach: Bring a pot of water to a boil. Simmer the spinach for 1 minute, then drain and squeeze out excess moisture. Season with 1/2 tsp. sesame oil, 1/2 tsp. minced garlic, 1/4 tsp. salt. The following two steps are the most time-consuming part of the recipe, so do these two steps before class: Peel and slice the carrots into matchsticks (very thin strips) or purchase a bag of pre-sliced carrots. Do not peel the zucchini, but slice it into thin matchsticks. We will prep the rest of the ingredients real-time during class. Equipment list: Large cast iron skillet or stainless steel skillet with higher sides for bimbimbap Small skillet to cook eggs Spatula for eggs 3 smaller bowls to marinate or mix banchan: cucumbers and dressing; seasoned spinach; seasoned bean sprouts 1 medium bowl to pickle the kimchi Few mixing spoons or forks Small serving bowls for 4 banchan and dinner plate for bibimbap