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.

Quarter Twenty One Cookery School – Perfect Pork Crackling

A few weeks ago, I was looking for ideas for Bill’s Quarter of a Century birthday and I got a little sidetracked landing at Quarter Twenty One’s website. My eyes lit up at the sight of those three little words… "Perfect Pork Crackling", without a doubt Bill’s favourite foods are pork crackling, pork belly and a great piece of steak. And I knew this would be a nice little gesture to celebrate Bills birthday and had ourselves booked in for the express class.

Opposite Becasse Bakery is Quarter Twenty One (Level 5 Westfield Sydney) including the bistro restaurant and providore where I spy amazing produce, walls of wine and the pink salt that I usually take as souvenirs overseas ๐Ÿ˜› (You also get 10% off products if you’re attending the cookery school). Through the providore you’ll find yourselves at the Quarter Twenty One Cookery School run by the lovely Libby. The school is fitted with stainless steel tops, state of the art equipment and finished with a wall of mini spice jars giving a warm, intimate and homely feel.

The class began with the grinding the fennel seeds and salt in the mortar and pestle to massage onto our huge pork rumps after scoring the skin. After our mise en place was completed, accompanied with a glass of wine we watched as Head Chef of Quarter Twenty One Michael Robinson shared his knowledge and food inspirations with us. We watched in anticipation as he demonstrated how to cook the crispy pork crackling and accompanying side dishes of sprout and chestnut saute, caramelised pears and a potato puree whilst he and director Libby Travers provided us with tips and tricks to cook a fail safe dinner.

The end result? Hearing the crunch as the pork was cut into serving pieces and smelling sweetness of the pears and the beautifully caramelised brussel sprouts. Of course we got to eat some too!

We both loved the class and the idea of cooking for the soul – I think it was Bill’s first recipe too (hopefully not the last)! Though they call it a 45 minute express class, it was really relaxed able to ask questions and a casual way to perfect a culinary skill. A definite big bonus was we have completed most of the mise en place for dinner and ready to cook!

How did we go at home? Well… it didn’t go quite as smoothly as he demonstrated and took us nearly 90mins to get dinner on the table but practice makes perfect!

Quarter Twenty One
 
 

Quarter Twenty One Cookery School
 
 

 
Peering into the bag of goodies – brussel sprouts and chestnuts

 
Kurobuta pork rump ready to be scored and massaged with fennel seeds and pink salt

 
Head Chef Michael Robinson
Applying pressure to create that crispy crunchy crackling

 
*CRUNCH*

 
Perfect Pork Crackling
 
 
Sprout and chestnut saute, caramelised pears and potato puree

 
Bills version…practice makes perfect!
 
 
My version… we’re getting there!
 

Happy Birthday Bill! I hope you enjoyed the class and you’re more motivated to cook for us ๐Ÿ™‚

Quarter Twenty One on Urbanspoon