Korean Cooking with Gochujang

From our organizers:

Love Korean food? Come join us in a class all about gochujang, the hot pepper paste that’s a backbone of Korean cooking.

Although traditional Korean gochujang takes months to ferment outdoors in an earthenware jar, in this class we’ll make an easy and tasty version you can do right in your own kitchen. With our chili paste we’ll then create two deliciously spicy dishes in class and explore many other ways you can use that gochujang, an ingredient that’s as versatile as Sriracha and packed with heat and umami flavors.

We’ll make:

An easy and tasty version of Gochujang
Fresh Cucumber Kimchi
Dak Galbi – Spicy Korean Chicken, Sweet Potato, and Rice Cake Stir-fry
This class will be a combination of hands-on and demo. We’ll also have small containers for students to take home some gochujang that we make in class. This class is not vegetarian friendly.