Tuesday, November 16, 2010

Korean Cooking: Class Five

Recently, our small, point and shoot died. So I only took one photo with my phone. Not very representative of the meal -- apologies.

This past Friday we went to the fifth and final cooking class. We prepared an outstanding dish of Pork Ribs (돼지 갈비 찜) and Egg Roll/Omelet (달걀말이). We were also given our first printed version of the recipe therefore this may turn out to be the most detailed Cooking Class post I've yet provided ^^

On the other hand, Mike and I split responsibility on these two dishes and I only mastered the Egg Dish (because I am a Master of Eggs).

Pork Dish Ingredients:

150 grams Rib Pork
1/2 sm. Carrot
1/2 sm. Potato
1/4 sm. Onion
1/2 Red Chili

(For Sauce)
2 Tbsp. Soy Sauce
1 tsp. Sugar
1 tsp. Cooking Wine
Sesame Seeds
Sesame Oil
2 Tbsp. Onion, diced
1 clove Garlic, minced
Seasoning Salt


Rinse of pork ribs in cold water, cut into bite size pieces then boil for a few minutes. Chop the carrot, potato and onion. Dice the red chili. Strain pork ribs use sauce pan to saute chili pepper before adding boiled pork ribs and half of the sauce plus one cup of water. Add carrot and potato, bring broth to boil then reduce heat and decrese liquid by about half. Add onion, the rest of the sauce and return to boil. Finally, add some sesame oil and return to boiling. Stir occassionally. Enjoy with rice.

Egg Dish Ingredients:

2 eggs
1/2 Carrot, diced
Sm. Green Onin, diced
Onion, diced
Sprinkle of Sugar
Salt to Taste
Cooking Wine/Liquor
Oil for frying


Boil together 2 spoons of broth, sugar, salt and 2 spoons of liquor. Remove from heat. Mix two eggs with wisk or fork, add broth mixture. Add carrot and onions. Sufficiently oil a small pan to begin frying the egg. You will essentially attempt now to make an omelet but rather than folded, it needs to be rolled. Koreans manage this with a spoon and set of chopsticks ... here's the basic concept, pour a thin layer of egg into the hot pan, when egg is mostly set begin rolling from the edge toward the center. The side of the pan which is now exposed is ready for more oil (if necessary) and more egg mixture until all the egg has been cooked and rolled. (I'll try to video it sometime - because it's kind of a fun trick to learn). Cut into bite-size pieces and enjoy with a bowl of Makoli -- Korean Rice Wine (the white, creamy and more delicous one!). DELICOUS!!!

1 comment:

  1. This recipe is my pick of the 5! I'll look forward to the possibility of a video on that egg rolling trick!


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