In Workshop #1 (Non-Vegetarian)
you will start the day by making galbi, beef short ribs that perfectly meld the sweetness of Asian pear with savory garlic, onions, soy sauce, and toasted sesame oil. For another main dish, Sunny will show you how to make a special, labor intensive sanjeok that is used for traditional ancestral ceremonies, and which you rarely see in Korean restaurants. You will construct skewers of thinly sliced marinated bulgogi (rib eye), bell peppers, imitation crab meat, carrots, and scallions, then dip them in egg and flour and lightly pan fry them. A simple soy and vinegar dipping sauce accompanies the sanjeok. Then you will make muk, mung bean starch cooked with water and salt to form a firm jelly that is sliced and topped with seasoned soy sauce and shredded toasted seaweed. You will also learn how to make two types of namul, seasoned vegetable side dishes served at room temperature--watercress and bellflower root. These vegetables are either blanched or pan fried and seasoned with garlic, scallions, soy sauce, and toasted sesame oil. Menu:
Galbi (Korean Short Ribs)
- Beef short ribs marinated in a sweet/savory sauce of onion, garlic, soju, Asian pear, toasted sesame oil, and soy sauce, then broiled until brown and crispy.
Sunny’s Sanjeok (Scallion, Meat, and Vegetable Skewers)
- Skewered scallions, bulgogi (marinated thinly sliced rib eye), bell peppers, carrots, and imitation crab meat, dipped in flour, battered in egg, and sauteed until golden, served with a vinegar and soy dipping sauce.
Muk (Seasoned Mung Bean Jelly)
- Mung bean starch cooked with water and salt to form a jelly that is sliced and topped with a sauce made of soy sauce, vinegar, sesame oil, garlic, and toasted sesame seeds, then garnished with shredded toasted seaweed.
Watercress Namul (Seasoned Watercress)
- Blanched watercress tossed with scallions, chopped garlic, roasted sesame seeds, soy sauce, and toasted sesame oil, served at room temperature.
Doraji Namul (Seasoned Bellflower Root)
- Strips of rehydrated bellflower root tossed with scallions, chopped garlic, roasted sesame seeds, and sesame oil, served at room temperature.
Food Allergies: This menu includes eggs, fish, soy, and wheat.Cooking with Sunny:
- All meals will be served with Sunny's homemade kimchi. Note: Some of her kimchi is made with fish sauce or shrimp.
In Sunny’s spacious kitchen, you will see how she relishes in making healthy, natural ingredients come to life. At the beginning of the day, she will welcome you with a cup of warm green tea, homemade dumplings, and an assortment of sweet-savory sesame cookies and rice cakes. In both workshops, you’ll taste Sunny’s homemade kimchi, made from nappa cabbage she grows in her backyard and ferments the traditional Korean way, in large, ceramic jars buried in her backyard. You will also hear about how Sunny makes her own soy sauce and doenjang (fermented soybean paste), which you will see fermenting on her front stoop in traditional fermentation jars. She is a truly inspiring, ‘from-scratch’ cook! At the end of the day, you’ll go home newly inspired with all the recipes and a shopping guide to all of Sunny’s favorite food markets.All immersion workshops include a light lunch and beverage, 3.5 hours of hands-on cooking instruction, a full dinner, and a booklet of recipes and in-depth culinary info.