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May 8

Cooking Workshop - Bulgogi & Kimchi

11:00–00:00 Corner Gallery Add this event to a calendar application

Possibly everyone's favorite, this "Korean barbeque" consists of some sort of meat -- usually beef -- cut into thin strips, marinated in a mixture of soy sauce, ginger, garlic, and green onion (and a smidgen of sugar, for those that like theirs on the sweet side), and broiled just to doneness. The technique produces a light, ginger-accented sauce that makes bulgogi perfect with plain steamed rice and a few humble vegetable side dishes.

Having mastered the basics of bulgogi, we will go on to try other variations -- chicken and pork, which often require the addition of Korean hot-pepper paste, kochuchang. Bulgogi is a little like teriyaki, but it's a lot less delicate. Whereas teriyaki politely covers its mouth when it laughs and bows repeatedly, bulgogi unapologetically plants its elbows on the dining table, wears its baseball cap indoors and belches in mixed company. It's got oomph and, dare we say, chutzpah.

Speaking of oomph and chutzpah, this workshop also includes that inimitable Korean side dish immortalized by the TV show "M*A*S*H*": kimchi. We don't have to bury it in the back yard anymore, since most of us have refrigerators, so don't worry about the neighbors mistaking your kimchi jars for land mines.

A kissing cousin to German sauerkraut, this relish, made of salted napa cabbage fermented with ginger, garlic, green onion, and red pepper (with a few more secret ingredients you'll learn only at this workshop), has a distinct aroma that some describe as tantalizing, mouthwatering, pungent, garlicky, or downright odorous. You either love it or, well, don't love it. Be assured that it'll keep the vampires away and put hair on your chest (if you need any). And just watch your Korean acquaintances shake their heads in disbelief when you tell them you make your own kimchi!

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