New Korean Cuisine Made Simple with Chef Jae Jung and Chef Jaume Biarnes Part 4

Part 4 with Chef Jaume Biarnes: Bulgogi & Miyeok-guk

Live on March 24, 2021

[New Korean Cuisine Made Simple] Bulgogi & Miyeok-guk (불고기 & 미역국)

Korean Cultural Center New York is excited to present an Online Korean cuisine cooking video series as part of our Korean food culture education programming! Cooking demonstration videos will be launched each month for 6 total episodes that feature easy-to-follow recipes at home using Korean ingredients, sharing cooking techniques step-by-step for specially created recipes.

Chef Jaume Biarnes is from Spain and Chef Jae Jung is from Korea. The two chefs will demonstrate how to cook simply at home using Korean seasonal ingredients with techniques that everyone can try! You’ll be amazed at how we can all make dishes that can be enjoyed at Michelin-starred restaurants with ingredients that you can find from local markets.

For Part 4, Chef Jaume cooks two of his favorite Korean dishes using techniques that he has honed with over 20 years of experience at the highest level of the food business. He uses Korean condiments such as doenjang, gochujang and other jangs in his dishes to develop new menus, and teaches them widely. Through our special cooking series, we hope you will learn how to make easy, delicious Korean dishes from Chef Jaume, who will teach you how to cook with ingredients that you can easily find!

Tonight’s Menu!

Bulgogi

Marinated thinly sliced beef

Recipe (2 Servings)

Ingredients:

½ pound beef rib-eye steak, cut very thin

1 Tbsp  vegetable oil 

For the marinade:

2 Tbsp  soy sauce (Korean Ganjang)

2 Tbsp  water

1 Tbsp  sesame oil

¼ Korean pear, grated

1 Tbsp  brown sugar

3 cloves garlic, minced

2 scallions, chopped

1 Tbsp  fresh ginger, minced or grated

1 Tbsp  toasted sesame seeds, slightly crushed between your fingers 

To serve in a lettuce wrap:

8 leaves of lettuce, thoroughly washed and drained

1 cup cooked white rice

1 Tbsp  Ssamjang sauce

Cooking method:

1.   Cut the meat into strips about 1 inch wide.

2.   In a big bowl, combine all the ingredients for the marinade and stir well.

3.   Add sliced meat to the marinade, gently mixing to evenly coat each piece. Refrigerate for 30 minutes.

4.   In a pan over medium-high heat, add vegetable oil and marinated meat in an even layer. The meat will release liquid as it cooks. Stir occasionally, until most of the liquid has evaporated and the meat is completely cooked. 

5.   To serve, place a leaf of lettuce on your hand, add a spoon of rice, some bulgogi, and finally a bit of Ssamjang on top. Wrap it up and enjoy!  

Tips: You can also serve bulgogi over fried rice, combined with pasta or even create a delicious Korean style Philly cheese steak!

Miyeok-guk

Seaweed Soup

Recipe (2 Servings)

Ingredients:

½ cup Korean dry seaweed (Mareun-miyeok)

1 clove of garlic, minced

1 tsp toasted sesame oil

3 cups water

2 Tbsp Yondu

Toasted sesame seeds (Optional)  

Cooking method:

1.   In a bowl, cover the dry seaweed with water and hydrate for 20 minutes until the seaweed is completely bloomed.

2.   Drain the seaweed and chop into big pieces.

3.   In a pot over medium heat, combine garlic and sesame oil and stir fry for one minute until fragrant. Add seaweed and gently stir-fry for 2 minutes.

4.   Add water and Yondu and simmer for 3 minutes. Let rest for 3 minutes before serving.

Tips: You can crush some toasted sesame seeds on top when serving.