Korean Cooking with Gochujang
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
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.
We'll make:
- 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 and uses sesame oil.
