Cooking Korean Foods - A Growing Library of Recipes & Videos
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- Students will learn how to make authentic Korean food - With NEW videos uploaded WEEKLY!
- Korean cooking and dishes including, kimchi, dakbokeumtang, bulgogi, kimchi jjigae, bibimbap and weekly videos added. Come join what will become the most comprehensive Korean cooking course on UDEMY. Join the community!
- Common kitchen utensils and cookware, enthusiasm to learn!
*PLEASE READ* (June 28, 2020)
With the purchase of this course you are enrolling in a package that is constantly growing with content. New recipes are added approx. every 1 to 2 weeks, so make sure you are coming back to check the latest recipes and tips.
In this course you will learn how to make Authentic Korean dishes that you can make in the comfort of your own kitchen. Make Korean favorites such as bulgogi, japchae, kimchi jjigae, and if your ambitious your very own batch of kimchi using my easy video tutorial/recipes. With new videos uploaded regularly you will become a member of the most comprehensive Korean course on UDEMY. Be apart of the community and get access to one on one feed back and Q&A sessions with me, I am at your service to make you a better Korean cook.
Join and start your Korean cooking adventure today!
- Beginners to pro's - insight for all
In this video I will show you how to make the quickest bibimbap there is online without compromising on the flavor. The problem with bibimbap is that they all look so darn pretty on the internet and after you mix it up they all end up looking the same. Yes, if you want a super awesome bibimbap it requires a lot of prep time but sometimes you just want to fix the craving FAST.. Save time, use whatever you want and make yourself as quick bowl without compromising any of the flavor - Its mostly in the sauce.
In this video I will show you how to make a simple gochujang mayo. Gochujang mayonnaise is a great substitute from your plain old mayo as it has a nice savory/nutty flavor and light kick from the red pepper paste, infused with the sesame oil. Combine that with the creaminess of mayonnaise and an easy crunch from the green onions makes this a fantastic spread for your sandwiches, chicken, burgers, and dip for your fries!
1/4 cup Mayonnaise
1 tablespoon gochujang
1 tablespoon Sesame Oil
2 teaspoon Sesame Seeds
1/4 cup Chopped Green Scallions
Learn how to make a Korean seafood pancake and dipping sauce
In this video I show you how to make a simple yet delicious spicy noodle dish called Bibimmyeon. This dish is great for hot days as its served cold, and in my case..with ice cubes haha. Hope you enjoy the recipe and video! I like to use buckwheat noodles or jjolmyeon noodles for this dish. You can also use somen if you like that too! no problem. Add whatever veggies you want that you think will make a refreshing combo, there are no rules!
I got these bison medallions for free from a company called NorthForkBison and thought I would help them by making a short Korean kalbi marinade for them. This is a very versatile marinade and I also enjoy using it with beef, peeled hard boiled eggs (gaeran jjorim) and for stir frying veggies (with a little water added). Enjoy!
In this video I share my Korean BBQ style Steak Marinade recipe. A delicious savory marinade with nice tones of garlic, ginger and soy flavors - It's an umami bomb - Hope you love it!
Deluxe, not so deluxe. Made instant Korean spicy ramen using some leftover food I had that needed to be used up while having a little fun playing with the video. Ingredients: Nongshim instant spicy ramen x 2 packs some red cabbage carrots soft boiled egg fried spam sprouts sesame seeds
Learn how to make this simple and tasty egg side dish. Yum!
I’ve been working on my chicken wing game for couple of months now trying to find the best crisp without taking so long to prep. After tweaking a few recipes this is what I found to be a very simple yet effective way to make delicious wings.
*Note – The wings are then a blank canvas for you to flavor the way you want. This is just a quick recipe on the flour mixture. I just wanted to share this with you to save you time looking for a good crispy wing recipe ?
1. In a mixing bowl add as much buttermilk as you need to cover the amount of chicken wings you have.
2. Generously season the buttermilk with salt and pepper.
3. Add your chicken wings and prepare your dry mix.
4. The Dry mix is simple. For every one cup of all purpose flour add a ¼ cup of corn starch (mix together)
Or simply it’s a 1 to 1/4 ratio Flour to corn starch
5. Take out each piece of chicken individually and let excess buttermilk drip off, quickly dredge in the flour mix.
6. Then all you need to do is fry!
7. I typically use canola or vegetable oil because peanut oil is pricey and not as readily available in my area.
8. If you fry at a higher temperature you will get an extra crispy wing.
9. If you fry at a lower temperature and a little longer you will get less of a crispy wing.
I like both actually, so figure out which you prefer.
The wings are then an empty canvas for you to add your favorite sauce to or simply enjoy as salt and pepper wings