About three weeks ago, I had my last session of the Korean Cooking Class which I had been followed for more than two months. The class was held at the kitchen of Hanbit Daedeok Church near the west gate of KAIST. We had an amazing time with our teacher, Ms. Ann, our translator, Ms. Choi, and the enthusiastic students. More than 20 recipes, ranging from seafood to veggie, along with kitchen techniques and Korean cuisine were discussed.
I like being in the kitchen, tasting the food, mixing the ingredients, preparing the dishes, being surrounded by flavors and colors. Nothing is better than meticulously creating a piece of art involving all senses and all finest ingredients of the market. Cooking is like playing with flavors, spices, and ingredients. Remember high school Chemistry? Yeah, a little bit like that but with edibility and deliciousness.
I wish the class could last longer so that I could touch the knife more often and could learn more about Korean cuisine – one of the best and my favorites in the whole world. For the class session, we celebrated by cooking quite a grand lunch with Mushroom Jeongol, Shredded White Raddish, and Chilli Pepper Jeon.