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Dairy Free Cooking: Cooking Kimchi Favorites

Class
Mary G.
Average rating:
3.8
Number of reviews:
(16)
In this class, students will learn how to make homemade kimchi and then cook up some classic Korean-inspired dishes including kimchi mandu, kimchi pancakes, Korean Bimbimbap, and Kimchi Jjigae (Korean stew).

Class experience

4 lessons//4 Weeks
 Week 1
Lesson 1
Kimchi and Fermentation
• (class discussion) ingredients, tools, process • (class demonstration) kimchi and kimchi pancakes
 Week 2
Lesson 2
Aged Kimchi and Kimchi Mandu
• (class discussion) ingredients, tools, process • (class demonstration) kimchi mandu
 Week 3
Lesson 3
Aged Kimchi and Korean Bimbimbap
• (class discussion) ingredients, tools, process • (class demonstration) Korean bimbimbap
 Week 4
Lesson 4
Aged Kimchi and Kimchi Stew
• (class discussion) ingredients, tools, process • (class demonstration) kimchi stew
  • Students will improve their ability to multi-task based on their current level of skills and experience. Students will learn a methodology in thinking and performing multiple steps of a recipe. Students will learn about proportions and measurements as it relates to the class topic(s). Students will learn about new ingredients and kitchen tools and equipment. Cooking participants will learn how to manage their time in the kitchen while practicing their skills and remaining attentive to the teacher’s instructions.
Homework Offered
Cooking assignments and a research assignment will be given for the first three sessions (refer to the course topic outline).
0 - 1 hours per week outside of class
Assessments Offered
Grades Offered
Please note, once enrolled, you will have access to the materials checklist which has details on what to prepare for class demonstration.

Class Preparation
•	Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class 
•	Familiarity with ingredients, tools, and equipment 
•	Preparation of materials 

Tools and Equipment: chef’s knife, cutting board, large and medium sauté pans, large bowls, medium mixing bowl, colander, salad spinner, small bowls or ramekins, tongs or metal offset spatula, vegetable peeler, rubber spatula, small whisk, ladle, dry measuring spoons, dry measuring cups, spoons, dumpling steamer or a large sauté pan with lid, mixing spoon, large food storage containers and lids, disposable kitchen gloves (optional), digital kitchen scale, cookie sheet trays, cooling rack, plastic wrap, parchment paper, rice cooker or small pot with a lid, small stock pot or medium-sized one-handled pot, serving bowls

Ingredients: Napa cabbage, scallions, kosher salt, garlic, Korean red pepper flakes (gochugaru), sugar, fish sauce, shrimp paste, fresh ginger, aged kimchi, won ton wrappers, tofu, bean sprouts, ground pork, onion, egg, ground black pepper, sesame oil, soy sauce, rice vinegar, apple cider vinegar, sesame seeds, ground beef, fresh spinach or beet greens, bean sprouts, shiitake mushrooms, carrots, pickled daikon radish, cucumber, rice, Korean red pepper paste (gochujang), Nori (optional), vegetable oil, all-purpose flour, salt pork, rice wine or mirin, enoki mushrooms (optional), firm tofu

As noted, at the end of the first meeting, students will be assigned one of the two dishes listed below to make from start to finish in session four:
•	Dish 1: Korean Bimbimbap
•	Dish 2: Kimchi Jjigae (Korean stew)

Handling hot kitchen materials over a stove top will require parental supervision and approval.
Handling sharp kitchen tools will require parental supervision and approval.

Learners will be working with ingredients that may contain wheat, soy, eggs, and shellfish. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.
Joined July, 2020
3.8
16reviews
Profile
Hello! I teach topics about cooking and baking for students on the Outschool platform. I have six years of professional experience and a bachelor's degree from a leading culinary institution in New York. I have enjoyed teaching various baking... 
Self-Paced Class

$7

weekly or $27 for all content
4 pre-recorded lessons
4 weeks of teacher support
Choose your start date
1 year of access to the content

Completed by 3 learners
Ages: 10-14

Enroll Now, Start Anytime
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