Korean Cooking with Gochujang
Taught by Diana Kuan
Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.
Love Korean food? Come join us in a class all about gochujang, the hot pepper paste that's a backbone of Korean cooking.
Although traditional Korean gochujang takes months to ferment outdoors in an earthenware jar, in this class we'll make an easy and tasty version you can do right in your own kitchen. With our chili paste we'll then create two deliciously spicy dishes in class and explore many other ways you can use that gochujang, an ingredient that's as versatile as Sriracha and packed with heat and umami flavors.
- An easy and tasty version of Gochujang
- Fresh Cucumber Kimchi
- Dak Galbi - Spicy Korean Chicken, Sweet Potato, and Rice Cake Stir-fry
This class will be a combination of hands-on and demo. We'll also have small containers for students to take home some gochujang that we make in class. This class is not vegetarian friendly.