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Soo Jeung Kwa – Persimmon Punch
Jahb Chae- Mung bean noodles
Dak Chochu Jang Boekum – Chicken in Hot Chili Sauce
Dubu Jolim – Simmered Tofu
Dan Kim Kui - Crispy Seaweed
Kohng Namool – Seasoned Soybean Sprouts
Ojingo Pokum – Squid with Vegetables in Chili-Hot Sweet Sauce
Bulgogi (Boolgogi) Fire Meat
REFLECTION
I was very excited about Asian cuisine because i knew that this class is Chef Craig's specialty. Im also very excited to get familiar with all the foreign ingredients that I am not used to using.
- The squid with vegetables in chili-hot sweet sauce needs to be fired at the very last minute because it takes all of five minutes to cook. Also, it is very important to rinse the quick otherwise the dish will have a fishy taste.
Soo Jeung Kwa – Persimmon Punch
Jahb Chae- Mung bean noodles
Dak Chochu Jang Boekum – Chicken in Hot Chili Sauce
Dubu Jolim – Simmered Tofu
Dan Kim Kui - Crispy Seaweed
Kohng Namool – Seasoned Soybean Sprouts
Ojingo Pokum – Squid with Vegetables in Chili-Hot Sweet Sauce
Bulgogi (Boolgogi) Fire Meat
REFLECTION
I was very excited about Asian cuisine because i knew that this class is Chef Craig's specialty. Im also very excited to get familiar with all the foreign ingredients that I am not used to using.
- The squid with vegetables in chili-hot sweet sauce needs to be fired at the very last minute because it takes all of five minutes to cook. Also, it is very important to rinse the quick otherwise the dish will have a fishy taste.