Kimchi is typically seen as a side dish and a must-have banchan when eating Korean food, but a Kimchi Cooking masterclass totally changed my perspective of using kimchi in the main dish. I was thrilled to have a chance to learn more about Korean cooking at the workshop organised by Korea Agro-Fisheries and Food Trade Corporation (aT).
Apart from its well known health benefits, kimchi could potentially elevate dishes and raise their taste profile. More on those spicy secrets later!
Kimchi Tips by Chef Kim Hyuna
First up, Chef Kim shared some tips about using kimchi when cooking. Sometimes, the more fermented kimchi makes for tastier dishes. So don’t throw the kimchi away just because it’s “old”. Keep the kimchi for stews, meat dishes and more.
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If you think the kimchi is too sour, give it a quick rinse before using it as an ingredient.
You can even stir fry kimchi with butter, a little honey, chilli powder and sugar to pair with rice, or bulgogi.
Attending Taste of Kimchi Culinary Workshop
Prior to attending the workshop, I had never attended a Korean cooking class even though I was drawn to the idea especially when drooling and watching characters in K-dramas enjoying their meals.
My perception of kimchi was its role as a side show – whether as a “free side dish”, or as a flavour in ramyeon, or paired with soft-boiled eggs for a quick breakfast.
While I knew basic recipes like kimchi fried rice and attempted kimchi jjigae, I never thought of expanding that repertoire until the class by Chef Kim.
Conducted at The Butchers Dining, an upscale Korean grocer and restaurant, the cosy space was perfect since ingredients and condiments could be purchased rather conveniently.
We were shown four original recipes: Kimchi Pyeonsu (Dumpling), Bulgogi Kimchi Sotbap (Hot Stone Pot Rice), Kimchi Jjim (Braised Kimchi with Pork Rib) and Kimchi Mari-Guksu (Kimchi Noodle Soup).
Chef Kim’s Step-by-Step Ingredient Prep & Cooking Demo
Since I was a noob in Korean cooking, I found Chef Kim’s instructions very helpful. First, she went through the list of ingredients and how to prepare them. She gave alternatives as well, especially for vegans.
From the best way to store chopped chilli, to the kind of crockery to use for cooking, I gained a deeper understanding of the fundamentals of cooking Korean food. The first dish Chef Kim started with was also the one that requires the most time – Kimchi Jjim. Soaking the pork ribs was a must to remove blood, followed by boiling. Chef then shared what were common Korean ingredients like perilla oil, soup soy sauce, topan salt, tuna extract, salted shrimp and anchovy broth.
Next she shared her mother’s recipe of a simply noodle soup that was refreshingly light yet flavourful. To nail this dish, it was important to get the technique of the zucchini preparation right. Leaving the seedy core while slicing the external part was key.
The third recipe was my favourite. Sotbap is gaining in popularity both in Korea and in the local dining scene. Using a cast iron pot is a must to make Bulgogi Kimchi Sotbap for that aromatic, crusty rice that typical hot stone pots have.
The final dish was a North Korean mandu recipe. Putting pine nuts into a dumpling was a new concept to me. It definitely worked up our appetites as a sweet yet savoury opening dish.
All the dishes incorporated kimchi as an important ingredient. Then it was our taste buds to the test!
Trying the Four Kimchi Dishes by Chef Kim
The best part about the workshop was, of course, the chance to try the four recipes Chef Kim prepared, all including the star ingredient kimchi.
I loved how the dishes were presented and plated for every guest.
Besides the presentation that was clearly out to impress us, the flavours of the dishes were amazing. The sweetness and tartness of kimchi clearly complimented the pork ribs and the bulgogi, also adding another dimension to the dishes.
This was perhaps one of the best Korean meals I have tried, and knowing what went into the dish was also one deeply satisfying feeling. For me, the best takeaway was gaining a wee bit of confidence in the kitchen using kimchi in meal preparation.
Perhaps I can get the family palate ready for a visit to South Korea soon?
Cooking Masterclass & Kimchi Pop-Up Event from Now till 11 September
Keen to join in a cooking demonstration? Join culinary instructor Kim Hyuna at The Butcher’s Dining’s masterclass on 24 September, paired with makgeolli tasting sessions. Visit @thebutchersdining or @hyuna.c.k for more details.
If you feel inspired to include kimchi in your meal preparation, head over to FairPrice Xtra Jurong Point from now till 1 September, or FairPrice Finest Ang Mo Kio from 2 to 11 September for the Kimchi pop-up event. There will be kimchi tastings, cooking demos and a chance to win exciting prizes!
