Posted in Korean cuisine on May 3rd, 2016
Next we visit the Barugongyang Buddhist Temple, where
monk-chef Dae-Ahn Sunim shows us traditional Korean temple cuisine at a
lotus-themed lunch. Dae-Ahn shows us some dishes from her strictly vegetarian
menu, including a bamboo shoot salad, a steamed potato dumplings, green tea
tofu, wild burdock with a pine nut sauce.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Posted in Korean cuisine on May 1st, 2016
Jia Choi, professor of Korean food studies and C.E.O. of
Ongo Food Communications and O’ngo Food Tours, takes us to sample Korea’s
finest beef at Majang Meat Market. She grills the beef on a table top pine
charcoal grill, and eats her grilled meat wrapped in lettuce and topped with
garlic, green onion, sesame oil and pickles.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Posted in Korean cuisine on Apr 30th, 2016
Jia Choi, professor of Korean food studies and C.E.O. of
Ongo Food Communications and O’ngo Food Tours, takes us to see a butchery and
Korean barbecue demonstration at Korea’s Mayfield Hotel.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Posted in Korean cuisine on Apr 30th, 2016
Korean Royal Court Cuisine was enjoyed at the court of
the Joseon Dynasty, which ruled Korea from 1392 to 1910. Jia Choi, professor of
Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food
Tours, shows us the twelve dishes served as a part of a traditional meal.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Posted in Korean cuisine on Apr 29th, 2016
Kimchi Master Chef Lee Ha Yeon shows us how to make
classic Korean red chili paste. She uses ground dried red pepper, fermented dry
soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best
chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat
marinades, and many other Korean recipes.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Posted in Korean cuisine on Apr 29th, 2016
Kimchi Master Chef Lee Ha Yeon shows us how to make
Korean fresh kimchi. She stuffs brined cucumbers with a mixture of chives, kelp
broth, fish sauce, garlic, red chili, ginger, rice porridge and minced shrimp.
This can be eaten right away, or eaten in 2 days.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Jia Choi shows us Seoul’s Gwangjang market, which is one
of the oldest markets in the city. Here shoppers buy groceries and enjoy street
foods from the more than 5,000 stalls.
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On Jeju Island Chef Ji shows us how to make seaweed soup
with pork, red kimchi, and a roux made of buckwheat flour for thickening.
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Traditional recipes for Korean soups and stews date back
more than 2,000 years. Soups are an integral part of Korean dining. On Jeju
Island, we make a stop at the private cooking school and culinary work space of
Chef Ji. Here, the chef shows us some of Jeju’s favorite soups.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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On On Jeju Island, Chef Ji shows us how to make Korean
barley flavored with hijiki. He serves the barley with minced pepper, green
onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil.
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Chef Jung Sak Park at his restaurant O’Neul in Seoul,
shows us how he makes Yukaejang, a classic beef soup. He simmers the broth for
12 hours for an intensely rich beef flavor and serves the soup with green
onions and chili.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Beyond BBQ and Bulgogi, Koreans have a deep affection for
their braised meat dishes. Scented with wild Korean herbs and slathered in
their own juices, hearty cuts of beef and pork braise to perfection in
slow-roasting ovens. Here, at restaurant O’Neul in Seoul, chef Jung Sak Park
shows us his technique for braising oxtails in wild mountain herbs, jujubes,
red chili peppers, and chestnuts.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Kimchi
Master Chef Lee Ha Yeon shows us how to make Korea’s most classic kimchi,
Seoul-style red kimchi made with salt, napa cabbage, daikon, Asian pear, green
onion, black sesame, and chili.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Kimchi is Korea’s national dish and there are more than
180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O.
of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where
Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She
starts by showing us white kimchi.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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Savoring the Best of World Flavors: Korea, is the 10th
edition of The Culinary Institute of America’s World Culinary Arts Series. In
this volume, we’ll explore the kitchens, markets, and restaurants of South
Korea, as their leading chefs and food authorities discuss ingredients and
demonstrate culinary techniques in step-by-step detail.
Find recipes and the full series at: http://www.ciaprochef.com/wca/
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