Seoul - Korean Cooking Class

This cooking class was excellent experience. It has inspired me to learn more about Korean cooking and it's flavors of sweet, sour, spicy, salty, and pungent/fermented.  After taking the class, I purchased two Kindle version Korean Cookbooks. I've been casually reading them.

Moreover, from what l’ve observed in general, from the class and eating at Korean restaurants, they incorporate spicy fermented paste and sauces that add pungency. This favor isn't typically found in Western foods. It mostly found in Eastern foods,  possibly the most similar flavor would be miso in Japanese food, but miso isn't as pungent as “doenjang” fermented soybean paste.  The other thing that I've observed and like is that the favors don’t always match, at least not from a western perspective. If you're in Seoul, I highly recommend this cooking class.

Raw Ingredients

So much fun! :]

Seafood Pancake

Kimche Pancake

Preparing Japche 

 Japche Finished Product