Dairy Free Cooking: How to Make Jajangmyeon
Mary G.
Average rating:3.8Number of reviews:(16)
In this class, students will learn to make jajangmyeon, a popular Asian noodle dish that is made with fresh vegetables and a black bean sauce.
Class experience
During this class, students will learn how to make a popular Asian noodle dish that is made with fresh vegetables and a black bean sauce. We will discuss the ingredients and process of making it step by step. As the teacher, I will guide the students to determine the proportions of each ingredient so that it complements individual tastes and preferences. After an overview of the ingredients and process, students may observe or participate while I demonstrate making the dish. The process will...
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.
Preparation before attending class • 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 pot with lid, colander, salad spinner, small bowls or ramekins, large serving bowl, large sauté pan, small sauce pan, wooden spoon or heat resistant spatula, vegetable peeler, box grater or microplane, dry measuring spoons, pot holders or oven mitts Ingredients: fresh udon noodles or cooked rice, Korean black bean paste, oyster sauce (optional), canola oil, sugar, water, cornstarch, salt pork, fresh ginger, soy sauce, onions, green cabbage, potatoes, zucchini, cucumbers (optional), rice wine or mirin (optional), chicken stock or water, scallions (optional)
Handling hot liquids will require parental supervision and approval. Handling sharp kitchen tools and equipment using the oven and stove top will require parental supervision and approval. Learners will be working with ingredients that may contain wheat, soy, 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.
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...
Group Class
$19
per classMeets once
60 min
Completed by 3 learners
Live video meetings
Ages: 9-13
3-12 learners per class
