Korean Cultural Cooking class LA Galbi and Kochujang Jiggae

Annyeong! I love Korean food, especially hot pots and I love having Korean bbq with friends (not so much having the bbq smell in my hair) and kimchi and korean fried chicken are staples in my house but I've no idea how to make most of these korean dishes. So I was excited when Heather Jeong of SBS Korean Food Safari and SBS Kitchen Conversations fame invited me to attend one of her popular Korean cooking classes held at the Korean Cultural Office (255 Elizabeth Street, Sydney). I was a bit confused as I'd walked past Elizabeth Street several times but I've never seen the KCO well it's not because I'm going mad but it's fairly new and opened in 2011 the year of friendship between Korea and Australia. The Korean Cultural Office is more like a museum and currently exhibitis ancient tools, Korean arts and instruments.

Our class was a small group of six and I was lucky enough to bump into the lovely Vivian there too. I especially loved how intimate the class felt and made it a very enjoyable hands-on class. Heather started to demonstrate and explain Korean cuisine and core ingredients whilst we nibbled on some gingko nuts, said to improve your memory.
One of the dishes we were taught was LA Galbi a dish which has increased in popularity in Hawaii and Los Angeles. This is one of Bill's favourite dishes and we almost always order these marinated short ribs when we go Korean bbq. Heather kindly explained the different cuts of meat, showed us how to butterfly the meat and tips on how to buy them at the butchers – ask for pyeon galbi (non-marinated). We each marinated our own cuts of meat with sesame oil, soy sauce, ginger, garlic, refined brown sugar and some kiwi to break down the meat with acidity and popped it in the fridge to absorb all the flavours and ready to cook later at home. Heather had  pre-marinated some LA galbi which she simmered over a low heat (on baking paper so the sugar doesn't ruin the pan) and we had a plate of tender, sweet short ribs best wrapped in a korean lettuce.
Kochujang jiggae and sundubu were one of the first Korean dishes I tried and I've loved Korean cuisine ever since. Kochujang jiggae is a korean chilli hotpot, a sort of comfort food to eat with a bowl of steamed rice. It's a one pot dish and very easy to make, as long as you have some core ingredients – kochujang – a vibrant red chilli paste made from harvested and sundried chillis and doen jang – a fermented soybean paste. The seasoning (kochujang, doen jang, dash of soy sauce) along with your vegetables (tofu, zucchini, potatoes) and pork mince are cooked in the korean claypot called a duk baegi which can be bought at Korean grocery shops. After 10 minutes it should a vibrant red and be bubbling hot, ready to eat with a bowl of rice.

Once we had the hands-on cooking experience and gained knowledge of the korean culture as well as the cuisine, the class concluded with a sit down meal, sampling the dishes we made today and banchan which are side dishes normally served at each meal to accompany your rice – I love banchan served at korean restaurants I would be happy eating just that with rice! Heather generously prepared a colourful array of banchan including kimchi, kongnamul (bean sprouts in sesame oil), a Japanese style sunomono and lotus root jorim (simmered in broth). Heather also bbqed some strips of wagyu which were marbled beautifully, seafood pajeon (pancake) with squid and mung bean pajeon to sample. Due to the sweetness of korean dishes, dessert is normally fruit however since it is nearing "Chuseok" the celebration of the harvest moon and Korean thanksgiving, we were treated to some pretty rice crisps!

The Korean Cultural Office cooking class was a great experience and I had a lot of fun learning to make some of my favourite korean dishes. The classes are intimate and Heather is a lovely teacher providing guidance along the way. It was a great way to learn further about the korean culture and the unique ingredients and techniques particular to korean cuisine. The Korean Cultural Office are holding cooking classes in October and November and are very affordable and pays for itself with the sit down meal at the end ๐Ÿ˜‰ For further information head on over here Traditional and Modern Tastes of Korea. Happy Chuseok and Moon Festival everyone!

Korean Cultural Office Cooking Class

Pyeon galbi

Butterfly and score the meat

Marinate in sesame oil, soy, green shallots, ginger, garlic and brown refined sugar

Simmer over a low heat for sweet, tender LA Galbi

Doen Jang – soybean paste

Kochujang Jiggae

Steamed rice

Wagyu strips


Mung bean pajeon

Banchan

Happy Chuseok!

Heather Jeong

Thank you KCO for a lovely afternoon and beautiful meal. Ayana attended courtesy of Korean Cultural Office.

The Heart of Food Photography class at MUMU Grill

Sadly last year due to holidays I was unable to attend Billy from A Table for Two’s photography workshop so when I found out Simon from The Heart of Food would be holding a photography class, with no hesitation I (or my sugar daddy to be exact) snapped up the opportunity to attend the inaugural Food Photography class. There was no particular topic I was interested in, I just wanted to learn more about the process and thought/creativity which goes into photography. Other food bloggers in attendance were Mel, Chanel, Laura and Gaby – but there were a mix of people, I particularly admired the food technology teachers wanting to inspire their kids more by incorporating food photography into their classes.

The class was held at MUMU Grill (76 Alexander Street, Crows Nest) who served us a delicious lunch spread which made it hard for me to wait until all the photo taking was over. Must bring the steak-loving boyfriend here because the sirloin tagliatta was ahh-mazing! And the duck fat potatoes were fluffy and so goddamn tasty. Oh and I totally could have eaten the cherry tomato salad in spoonfuls it was light and refreshing and a nice to eat in between mountains of jamon serrano.

For $90 (at the time of posting) it was definitely 5hours on a Saturday very well spent! Simon was a great teacher, the class was casual and not intimidating at all – we were free to ask questions which Simon very patiently and kindly answered for us. Those that lingered back even got private lessons on specific techniques! Though Simon hasn’t got any further classes scheduled you can always register your interest by visiting The Heart of Food. I left a very happy chappy leaving the class a little more knowledgeable and a belly full of food.
Thank you once again to Simon for a great class and MUMU Grill for the delicious lunch spread!

MUMU
Grill Tapas Bar
 

 
Jamon Serrano

 
Bread with a tomato dip and a bean dip

 
Duck and Shitake Mushroom Empanadas

 
Cherry Tomato Salad Buffalo Mozarella

 
Szechuan Fried Prawns with Pickled Chilli and Soy

 
Sirloin Tagliatta with Duck Fat Potatoes and Greens

 
Organic Chicken with Maple Roasted Sweet Potato and Spinach

 

 
Dessert Platter
Hazelnut Gelato, Gingerbead and ricotta sandwich with rhubarb, Chocolate mole tart
Brown sugar pavlova with pineapple and passionfruit

 
Fruit Platter

 
 

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