Earlier this month, I attended a Korean cooking class at Las Cosas with Chef Johnny Vee. I am not a kimchi fan so I was definitely not there for that. I wanted to make the short ribs, but those had a lot of preparation so it was mostly done. The toasted rice ice cream was a pleasant surprise.
Class Description: Chef Johnny Vee is crazy for Korean cooking! Tonight we make a menu full of traditional and eclectic dishes that celebrates the spicy, funky and fermented dishes that characterize this exotic cuisine. We will make: A Trio of Kimchi; Daikon, Pineapple & Napa Cabbage, Soy & Sesame Spinach, Scallion Pancake, The famous Bibimbap, Kimchi Pancakes, Spicy Pork Spareribs, and Toasted Rice Ice Cream for dessert-Yum! (Hands-On)
Per usual, the menu items were divided up among the class members. I worked on the Bibimbap, but it had a lot of parts so other class members worked on it it too. My focus was the bulgogi.
Bulgogi for the Bibimbap
A marinade was created with soy sauce, garlic, brown sugar, toasted sesame seeds, toasted sesame oil, ginger, honey, red pepper flakes, black pepper, scallions, Asian pear, white onion, and lemon-lime soda. The ribeye was sliced thinly and place in the marinade for 30 minutes. It was supposed to be at least one hour or overnight, but did not have the time. After it marinated, I cooked the meat in a skillet.
Then it was set aside as we compiled the other bibimbap ingredients.
This dish involved a lot of prepared ingredients including the bulgogi – cooked jasmine rice, fried eggs, bean sprouts, carrots, sautéed mushrooms, and spinach.
We arrange the ingredients on top of the cooked rice.
Next we sprinkled sesame seeds on top.
Then we topped with the fried eggs.
We let it heat some more so that the rice on the bottom could get crispy. Finally we tossed the bibimbap.
The Other Menu Items
Kimchi Trio – Cucumber Kimchi, Napa Cabbage Kimchi, and Pineapple Kimchi
Soy Sesame Spinach – kosher salt, baby spinach, sesame oil, sugar, black pepper, garlic, and toasted sesame seeds. (This was used in the bibimbap)
Scallion Pancake – flour, salt, boiling water, cold water, peanut oil, and green onions.
Kimchi Pancakes – Korean pancake mix, sparkling water, diced kimchi, kimchi juice, egg yolk, doenjang, ground gochugaru, onion, vegetable oil. Jeon dipping sauce – rice vinegar, soy sauce, sesame oil, ground gochugaru, and toasted sesame seeds.
Korean-Style Short Ribs – sesame seeds, scallions, garlic, soy sauce, light brown sugar, gochujang, sesame oil, short ribs, water, and ginger.
Toasted Rice Ice Cream – jasmine rice, whole milk, heavy cream, sugar, dry milk powder, eggs, rye whiskey, and sea salt.