Utah Community Learning
Cooking

Bulgogi & Beyond: Korean Home Cooking

Meets Tuesdays 6:30–8:30 PM · 7 enrolled

Here's the thing—Korean food isn't hard, and you don't need a Korean grocery to make it. Over six Tuesdays we'll cover the stuff I actually make on a weeknight: bulgogi and marinades that work, rice done right (people undercook it and blame the recipe), banchan, kimchi you can make or buy, and a pantry list built around Costco, Macey's, and one trip to a Korean grocery up in Salt Lake. I'll show you the substitutions that hold up at 4,600 feet, walk around and fix what you're stuck on, and send you home with recipe cards. You'll leave able to put a full Korean dinner on the table by 6:15. No gatekeeping. Heck yes you can.

Lessons

  1. Start With Rice and the Pantry

    Before anything else, get your rice right and stock a Korean pantry without a special trip.

  2. Bulgogi and Marinades

    The dish everybody comes for, plus how marinades actually work so you stop guessing.

  3. Banchan: Two Good Ones and Rice

    You don't need eight side dishes, so we start with the ones worth learning first.

  4. Kimchi Basics

    Make your own if you want the satisfaction, buy the jar if that's what gets it on the table.

  5. Gochujang and Bigger Plates

    Put the pantry to work in the dishes people ask you to bring to the ward party.

  6. Putting Dinner on the Table

    The logistics problem I actually enjoy: a full Korean dinner, timed so it all lands at once.

Class discussion

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Bulgogi & Beyond: Korean Home Cooking · Utah Community Learning