This has to be one of the best kept secrets in the realm of cooking classes in Sydney. At just $50 each class ($30 for members with membership being just $25) or $180 for 4 classes ($100 for members), the demonstration classes are an inspiring experience for home-cooks wanting to learn basic Korean recipes. Accompanied with a few banchan side dishes, the class finishes with a banquet of all the dishes cooked throughout the night plus drinks are served.
The classes are taught by Jay Lee who has an impressive CV having worked at Tetsuya’s, and more recently was sous chef at Sokyo. He was also the first Korean to become an Australian Young Chef State Finalist in the Electrolux Appetite for Excellence awards in 2012. Jay’s relaxed nature makes the class very approachable and despite his repertoire of fine dining, his fuss-free attitude towards home-cooking enables him to impart plenty of helpful tips and tricks for cooking simple Korean food at home.
We are welcomed with a zucchini and scallop starter
Banchan: Mumallaengi-muchim (seasoned dried daikon), myeolchi-muchim (seasoned dried anchovies) and Pa-kimchi (spring onion kimchi)
Chef Jay Lee adding finishing touches to Hepari Nengchae (Jellyfish salad with mustard dressing)
Pan for bulgogi
Chef Jay Lee cooking the bulgogi
Wall of Korean cooking ware and utensils
Bulgogi in a bowl
- 2kg sliced sirloin
- 2 carrots, diced
- 2 brown onions
- 6 cloves garlic
- Pepper to season
- White sesame seeds to garnish
- 1 spring onion to garnish
- Ratio of 1 part soy sauce : 1 part sugar : 4 parts water
- Marinade beef, garlic and brown onions in marinade liquid for at least 2 hours.
- Cook beef and carrots in pan on medium/high heat.
- Garnish with sesame seeds and spring onion.
- Bulgogi is a versatile dish and can be served with rice and kimchi, DIY-wrap style with sesame/perilla leaves, ssamjang paste and kimchi, or with sweet potato noodles.
- You can substitute sugar and water in the marinade with pureed nashi pear or pureed apple.
Kimchi ingredients in a pot
Kimchi jigae in a bowl
- Aged kimchi (aged kimchi is crucial as it has a stronger taste than regular kimchi)
- Pork belly or pork neck, cut into 1cm wide pieces
- Tofu, sliced into chunks
- Stir fry kimchi with vegetable oil in a pot. Add pork belly and continue to pan fry.
- Add water then bring to the boil, reduce heat and add the tofu. Simmer until cooked.
Week 1’s menu features bulgogi (soy sauce marinated beef), kimchi jigae (kimchi stew with pork), Haemul pajeon (Seafood and spring onion pancake) and Hepari Nengchae (Jellyfish salad with mustard dressing)
For more information or to book the Korean Banquet cooking class at the Korean Cultural Office, go to koreanculture.org.au/culture-classes/traditional-taste-of-korea/cuisine-class
I Ate My Way Through attended the cooking class as guests of the Korean Cultural Office