Modern Korean Cuisine
Combine classic Korean flavors with modern techniques and a touch of international influence
Executive Chef/Partner at Joomak Banjum, One Michelin Star, New York City, USA
An innovative approach to classic Korean flavors
Discover a new perspective on Korean cuisine, delivered with the precision and creativity of Michelin-Starred pastry chef and executive chef, Jiho Kim.
See how he combines classic Korean flavors and dishes, such as Kimchi, Galbi and Bulgogi, with modern techniques and cultural influences to create his vision of Modern Korean cuisine, as served in his acclaimed New York City venues.
At the end of this course you will:
- Be familiar with a range of Korean ingredients and dishes.
- Understand the principles behind the cuisine in order to adapt it, or produce simplified versions at home.
- See a range of techniques, including how to fillet scorpion fish, butcher lamb saddle, and make your own ramen noodles.
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Course Syllabus
Course Content
Chapter 2 - Introduction to Korean Cuisine
Chapter 3 - Egg Custard with Blue Crab and Caviar
Chapter 4 - Scorpion fish with apple
Chapter 5 - Prawn Congee with Nori Sabayon
Chapter 6 - Eel, Iberico Pork Bulgogi, Pickled Tomato
Chapter 7 - Lamb Saddle, Kimchi Roulade, Chocolate Sauce
Chapter 8 - Noodles, Black Bean Sauce, Comté Mousse
Chapter 9 - Burnt Rice Horchata Ice Cream
Before you go
A spicy hot cuisine featuring plenty of seafood
What you'll learn
Make a creamy egg custard (without dairy products) and combine it with a silky caviar, to create a dish described by Jiho Kim as ‘a great harmony’.
Cure scorpion fish and serve it with a spicy foam, a dish described by Jiho Kim as a ‘Korean ceviche’.
Make Congee, a savory rice porridge, flavored with red prawns. Work with nori seaweed to create an umami rich sabayon.
Make your own ramen noodles and combine a typical black bean sauce with a comté cheese to create a foam accompaniment.
Learn to butcher a lamb saddle and take advantage of each part to make Galbi, a Korean barbecue dish. Pair this with the staple side dish, kimchi, served in a new way.
Discover a different approach to the classic Korean dish, Bulgogi, this time paired with eel, which you will also learn to fillet.
For dessert, enjoy a burnt rice horchata ice cream, infused with burnt cinnamon, served with a sweet salty soy dulce de leche.
Who is it for?
If you are looking to discover a new cuisine, or learn more advanced techniques this course is for you. While most recipes are aimed at professionals, if you are an enthusiastic home cook who would like to understand the principles of the cuisine in order to create simplified versions of dishes at home, this course is also for you.
What you’ll need
- Steam oven
- Fine strainer
- Chopping boards
- Knives
- Mixing bowls
- Jugs
- Hand blender
- Pans
- Thermomix
- Tweezers
- Ice cream churner
Course recipes
In this course you will learn
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Meet your Instructor
Executive Chef/Partner at Joomak Banjum, One Michelin Star, New York City, USA
From Executive Pastry Chef, to New York City pop-up, to his Michelin-starred restaurant, the culture of his establishments is of paramount importance to him.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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good background of basic Korean dishes
well communicated