|Registration||20 December 2016 Until 27 December 2016|
|Class Session||27 December 2016 Until 27 December 2016|
|Class Duration||2:00pm - 4:00pm|
|Venue||Korea Plaza KL|
|Total Seats||40 Student(s)|
|Instructor||Mdm Shin Pil Hyo|
Menu 1: Dried Anchovy Side Dish ( Myeolchi Bokkeum '멸치 볶음')
These stir-fried anchovies are a popular side dish in Korea. Dried anchovies (myulchi/myeolchi) are a staple in Korean kitchens. Medium to large anchovies are primarily used to make stock, and smaller ones are used to make a variety of side dishes. Because they are an excellent source of calcium, Korean moms encourage their kids to eat more anchovies. The dried anchovies are first stir fried in a little bit of oil, and then mixed into a thickened sweet and savory sauce. Often, a small amount of gochujang (Korean red chili pepper paste)is added for a spicy kick, which I am showing here as well. Dried anchovies are naturally salty, so don’t over season them. These anchovies are sweet, savory, sticky and crunchy! What is there not to like?
Menu 2: Fish Cake Stew (Eomuktang '어묵탕')
Today, I want to let you know delicious Korean soup made with fish cakes. Many Korean people enjoy this soup when they drink Soju because the taste of Soju is too strong as it is. Also you can see many food stalls sell this soup in winter. Ohh, not only the fish cake skewers are delicious but also the soup makes my body warm from the cold weather
Fish cakes may sound a bit unfamiliar to you as an ingredient. But it’s often used in many Asian recipes, especially for soup or side dishes. Fish cake is called ‘Odeng‘ or ‘Eomuk‘ in Korean.
Kindly take note that you need to register as a Kaki Korea Club member and complete your profile in order to join the class.
Korean Cooking Class is offered FREE of charge by Korea Tourism Organization (KTO). It will be conducted in English by an experienced Korean chef, Madam Shin (Shin Sonsengnim). Join our class at Korea Plaza to learn more about Korean traditional culture, while learning the secret recipe of Myeolchi Bokkeum and Eomuk Tang.