The Culinary Institute of America

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Korean Royal Court Cuisine Jul 19, 2022

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Korean Royal Court Cuisine was enjoyed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, shows us the twelve dishes served as a part of a traditional meal.

Get recipes and watch the full series here!

Seoul’s Gwangjang Market Jul 17, 2022

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Jia Choi shows us Seoul’s Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls.

Get recipes and watch the full series here!

Jeju-Style Korean Seaweed Soup Jul 16, 2022

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On Jeju Island Chef Ji shows us how to make seaweed soup with pork, red kimchi, and a roux made of buckwheat flour for thickening.

Get recipes and watch the full series here!

Jeju-Style Korean Barley Jul 15, 2022

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On On Jeju Island, Chef Ji shows us how to make Korean barley flavored with hijiki. He serves the barley with minced pepper, green onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil.

Get recipes and watch the full series here!

Yukaejang: Korean Beef Soup at Neul Restaurant in Seoul Jul 14, 2022

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Chef Jung Sak Park at his restaurant O’Neul in Seoul, shows us how he makes Yukaejang, a classic beef soup. He simmers the broth for 12 hours for an intensely rich beef flavor and serves the soup with green onions and chili.

Get recipes and watch the full series here!

Korean Braised Oxtails at Neul Restaurant in Seoul Jul 13, 2022

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Beyond BBQ and Bulgogi, Koreans have a deep affection for their braised meat dishes. Scented with wild Korean herbs and slathered in their own juices, hearty cuts of beef and pork braise to perfection in slow-roasting ovens. Here, at restaurant O’Neul in Seoul, chef Jung Sak Park shows us his technique for braising oxtails in wild mountain herbs, jujubes, red chili peppers, and chestnuts.

Get recipes and watch the full series here!

Fresh Cucumber Kimchi Jul 12, 2022

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Kimchi Master Chef Lee Ha Yeon shows us how to make Korean fresh kimchi. She stuffs brined cucumbers with a mixture of chives, kelp broth, fish sauce, garlic, red chili, ginger, rice porridge and minced shrimp. This can be eaten right away, or eaten in 2 days.

Get recipes and watch the full series here!

Red Kimchi Jul 11, 2022

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Kimchi Master Chef Lee Ha Yeon shows us how to make Korea’s most classic kimchi, Seoul-style red kimchi made with salt, napa cabbage, daikon, Asian pear, green onion, black sesame, and chili.

Get recipes and watch the full series here!

White Kimchi Jul 10, 2022

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Kimchi is Korea’s national dish and there are more than 180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She starts by showing us white kimchi.

Get recipes and watch the full series here!

An Introduction to Korean Cuisine Jul 09, 2022

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Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.

Get recipes and watch the full series here!

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