Online Cooking Class: Classics From the Korean Kitchen
Sun, Dec 22nd
Sun, Dec 22nd
Sun, Dec 22nd
Sun, Dec 22nd
Asian cooking takes center table in this online cooking class, courtesy of Chef Jennifer and crew. Discover the secrets for crafting a selection of classic dishes. Start with japache, sweet potato glass noodles served with vegetables and savory toppings. Create dubu jorim, a braised tofu entree that brings the heat with chili peppers in two forms. And for a refreshing side, flavor fresh cucumbers with salt and nutty sesame toppings.
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Japchae
Sweet potato glass noodles with vegetables, soy sauce, sesame oil, garlic and onions
Dubu Jorim
Spicy braised tofu with gochujang Korean red chili pepper paste, onions, chilli peppers and garlic
Seasoned Sesame Cucumbers
With salt
Chef demonstrates each step and assists you as you perform each step.
Ask questions and have the chef check your progress.
- Recipes Recipes are sent in your booking confirmation.
- Ingredients Ingredients can be adapted for dietary restrictions or lack of availability.
- Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
- Class Participation Chime in with questions through audio or chat. Use of video is optional.
- Class Minimum 1 guest
- Class Maximum 20 guests
- Event Duration 1.5 hours
- LabelsGroup, Vegetarian, Fun, Korean, Asian
Ingredients
1 bunch scallions
½ small head green, red or Napa cabbage
1 medium yellow onion
5 cloves garlic
3 large carrots
5 ounces shiitake mushrooms or any kind of mushroom really
2 bell peppers (red, orange, and/or yellow)
Kosher salt and pepper
¼ cup white sugar
½ cup soy sauce
¼ cup toasted (dark) sesame oil
¼ cup rice vinegar
¼ cup toasted sesame seeds
½ cup avocado or grapeseed oil (or any neutral-flavored oil)
1 pound extra firm tofu
8 ounces dangmyeon (sweet potato starch noodles), or substitute udon
2 tablespoons gochugaru (Korean red pepper flakes)
Kitchen Equipment
Cutting board and knife
Liquid measuring cup and measuring spoons
1 large pot, for boiling water
1 12-inch frying pan, for tofu
Tongs
Reviews Guests Left For Other Experiences
Angela
21 Apr 2024
I highly recommend this class for anyone looking to learn proper technique using knives and the many different types and ways of cutting vegetables. Chef Jennifer was knowledgeable and answered any and all our questions. I learned a lot more than I thought I would from one lesson. Everyone enjoyed the soup I made! Looking forward to taking many more classes!!
Outside Reviews for Chef Jennifer or Resident Chef
Silvia G.
26 Oct 2023
I had such a good time learning how to make one of my favorite breakfast items, in my own kitchen! The instructor was fun and knowledgeable and she gave us some great tips and tricks! I highly recommend this!
Chef Jennifer is a graduate of Peter Kump's New York Cooking School, but her culinary journey didn't stop there. She edited recipes for the Wall Street Journal and was a food editor for Martha Stewart Living. Her passion for food is evident, and she's excited to share her knowledge with home chefs and food lovers. Allow Chef Jennifer to teach tips, tricks and techniques to elevate your cooking.
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