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.

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We are welcomed with a zucchini and scallop starter

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Banchan: Mumallaengi-muchim (seasoned dried daikon), myeolchi-muchim (seasoned dried anchovies) and Pa-kimchi (spring onion kimchi)

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Chef Jay Lee adding finishing touches to Hepari Nengchae (Jellyfish salad with mustard dressing)

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Bulgogi marinating

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Pan for bulgogi

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Chef Jay Lee cooking the bulgogi

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Wall of Korean cooking ware and utensils

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Bulgogi in a bowl

Bulgogi
Print
4451 calories
44 g
1660 g
226 g
528 g
82 g
2395 g
1662 g
16 g
0 g
120 g
Nutrition Facts
Serving Size
2395g
Amount Per Serving
Calories 4451
Calories from Fat 2039
% Daily Value *
Total Fat 226g
348%
Saturated Fat 82g
411%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 111g
Cholesterol 1660mg
553%
Sodium 1662mg
69%
Total Carbohydrates 44g
15%
Dietary Fiber 10g
39%
Sugars 16g
Protein 528g
Vitamin A
411%
Vitamin C
53%
Calcium
62%
Iron
202%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2kg sliced sirloin
  2. 2 carrots, diced
  3. 2 brown onions
  4. 6 cloves garlic
  5. Pepper to season
  6. White sesame seeds to garnish
  7. 1 spring onion to garnish
  8. Marinade
  9. Ratio of 1 part soy sauce : 1 part sugar : 4 parts water
Instructions
  1. Marinade beef, garlic and brown onions in marinade liquid for at least 2 hours.
  2. Cook beef and carrots in pan on medium/high heat.
  3. Garnish with sesame seeds and spring onion.
Notes
  1. 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.
  2. You can substitute sugar and water in the marinade with pureed nashi pear or pureed apple.
beta
calories
4451
fat
226g
protein
528g
carbs
44g
more
I Ate My Way Through http://www.iatemywaythrough.com/

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Kimchi ingredients in a pot

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Kimchi jigae in a bowl

Kimchi Stew
Print
353 calories
9 g
0 g
22 g
37 g
3 g
464 g
32 g
0 g
0 g
18 g
Nutrition Facts
Serving Size
464g
Amount Per Serving
Calories 353
Calories from Fat 186
% Daily Value *
Total Fat 22g
34%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 32mg
1%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
6%
Sugars 0g
Protein 37g
Vitamin A
8%
Vitamin C
1%
Calcium
162%
Iron
138%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Aged kimchi (aged kimchi is crucial as it has a stronger taste than regular kimchi)
  2. Pork belly or pork neck, cut into 1cm wide pieces
  3. Tofu, sliced into chunks
Instructions
  1. Stir fry kimchi with vegetable oil in a pot. Add pork belly and continue to pan fry.
  2. Add water then bring to the boil, reduce heat and add the tofu. Simmer until cooked.
beta
calories
353
fat
22g
protein
37g
carbs
9g
more
I Ate My Way Through http://www.iatemywaythrough.com/

koreancookingclass-11
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

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.