The Culinary Institute of America
Episodes
Friday Jul 15, 2022
Jeju-Style Korean Barley
Friday Jul 15, 2022
Friday Jul 15, 2022
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.
Get recipes and watch the full series here!
Thursday Jul 14, 2022
Yukaejang: Korean Beef Soup at Neul Restaurant in Seoul
Thursday Jul 14, 2022
Thursday Jul 14, 2022
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.
Get recipes and watch the full series here!
Wednesday Jul 13, 2022
Korean Braised Oxtails at Neul Restaurant in Seoul
Wednesday Jul 13, 2022
Wednesday Jul 13, 2022
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.
Get recipes and watch the full series here!
Tuesday Jul 12, 2022
Fresh Cucumber Kimchi
Tuesday Jul 12, 2022
Tuesday Jul 12, 2022
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.
Get recipes and watch the full series here!
Monday Jul 11, 2022
Red Kimchi
Monday Jul 11, 2022
Monday Jul 11, 2022
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.
Get recipes and watch the full series here!
Sunday Jul 10, 2022
White Kimchi
Sunday Jul 10, 2022
Sunday Jul 10, 2022
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.
Get recipes and watch the full series here!
Saturday Jul 09, 2022
An Introduction to Korean Cuisine
Saturday Jul 09, 2022
Saturday Jul 09, 2022
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.
Get recipes and watch the full series here!
Tuesday Nov 17, 2015
Jeju-Style Korean Seafood Soup
Tuesday Nov 17, 2015
Tuesday Nov 17, 2015
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/