Introduction to Korean Banchan - A Quick and Easy Korean Appetizers with Main Dish

Wat je kunt verwachten

Banchan ("반찬") is a collective name for small side dishes served along with cooked rice in Korean cuisine. There are many different kinds of Banchan in Korean cuisine, including Namul (the seasoned vegetable dish that goes into your Bibimbap), Kimchi, Tang (Korean stew typically made with fish or meat), among many others.

You will be making 3 different types of Korean Banchan including kimchi. Those who love to eat at Korean restaurants would love it! We have a fully equipped kitchen. All recipes provide exact measurement so you can replicate the delicious dish at your own home. Vegetarian option is also available. 

Studio Gusto is a fully equipped cooking school/private dining restaurant located in Bucheon, South Korea. Studio Gusto is run by Chef Judy, who received extensive culinary training from renowned cookery schools worldwide, including Le Cordon Bleu, ICIF, and Korean Food Institute. 

Based on her diverse experience and training, she devotes herself to developing healthy and delicious recipes that can be loved by people of any age and culture. She has featured in many TV shows and magazines with her unique recipes. She is also a guest lecturer at Korean Food Institute and Bucheon University. 

Menu

For this class, you will be making two different types of Namul, one seasonal Kimchi, together with one type of the main dish. After the class, we will provide freshly cooked rice together with additional Banchan that Chef Judy prepared for the class so you can have a full meal that you prepped yourself. Alternatively, we will help vacuum pack the food so you can bring it back home and enjoy with your family and friends.

Korean Banchan Sample Menu: Subject to change as we try to use as much as seasonal ingredients possible

• Beansprouts Namul & Aster Namul
• Gutjuree (Salad type Napa cabbage kimchi) or Kakduki (radish kimchi) or Yangbaechu (cabbage kimchi)
• Meat: Jeyuk bokkeum (stir-fried spicy pork) or Bulgogi Jeongol (Sweet soy-based beef stew with glass noodles) or Dak Dori Tang (spicy stewed chicken)
• Fish: Braised spicy mackerel or Korean style spicy squid
• Vegetarian: Spicy tofu stew or Chungookjang (fermented soybean stew) or sweet sour Shitake mushroom

Schema

Morning Class: 

• 10:00 am: Introduction to the local ingredient and Korean food culture 
• 11:00 am: Cooking session: full course Korean meal 
• 1:00 pm: Enjoy the food together