Class discussion
- 📌 Say hi before our first Tuesday — Bulgogi & BeyondCaroline Son · Instructor · Apr 7 · 23 replies
- 📌 Welcome to Bulgogi & Beyond — a few housekeeping thingsCaroline Son · Instructor · May 7 · 1 replies
- Marinade timing — set an actual timerCaroline Son · Instructor · May 20 · 7 replies
- gochujang and doenjang - where are you all buying yours?Dianna Chan · Jul 3 · 1 replies
- bulgogi marinade updateBaylee Davis · May 13 · 6 replies
- Signing up for Bulgogi & Beyond May 5thKristy Jorgensen · May 5 · 15 replies
- Last module — show me the full spreadCaroline Son · Instructor · Jun 13 · 4 replies
- Before we even touch a stove — what's your rice situation?Caroline Son · Instructor · May 9 · 13 replies
- Elevation check-in — did your braise take longer than the recipe said?Caroline Son · Instructor · Jun 11 · 2 replies
- How's the substitution list working for you?Caroline Son · Instructor · Jun 6 · 0 replies
- Doenjang jjigae — here's where I admit a gapCaroline Son · Instructor · Jun 3 · 2 replies
- Show me your banchan spreadCaroline Son · Instructor · May 28 · 2 replies
- Where to find gochugaru before Tuesday's kimchi class?Dianna Chan · May 31 · 0 replies
- pear in the marinade, lesson learnedAlisha Thomas · May 19 · 3 replies
- Anyone's rice cooker die on them mid-recipe?Caroline Son · Instructor · May 30 · 0 replies
- Quick one — jarred kimchi or homemade, no judgmentCaroline Son · Instructor · May 22 · 0 replies
- Confession: I ran out of counter space doing this exact recipe onceCaroline Son · Instructor · May 16 · 0 replies
- Rice week — how'd yours turn out?Caroline Son · Instructor · May 13 · 0 replies
- signing up for bulgogi class, one quick questionBaylee Davis · Apr 29 · 0 replies