The Culinary Institute of America

Seoul’s Gwangjang Market

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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Jeju-Style Korean Seaweed Soup

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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Jeju-Style Korean Barley

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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Yukaejang: Korean Beef Soup at Neul Restaurant in Seoul

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.
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Korean Braised Oxtails at Neul Restaurant in Seoul

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.
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Fresh Cucumber Kimchi

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.
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Red Kimchi

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.
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White Kimchi

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!