Korean Home Cooking – Culture Class

Date and Time: Thursday, July 30, 2015 10:00a.m.~1:00p.m.

Place: Cooking Room, Abista

Instructor: Ms. Kwon Haejin

Participants: 9 AIRA members and 13 non- AIRA members Staff: Ms. Matsuki and 5 other AIRA staff members Special guest: Ms. Kwon’s mother (30 people in total)

　　

The announcement of Korean Home Cooking Class was carried in Abiko City Newsletter and a lot of people applied for the class. Twenty-four lucky people were chosen by lot. (Unfortunately three of them couldn’t make it on that day.) Today’s instructor was Ms. Kwon, who is an AIRA member and student at AIRA Japanese Language Class.

　　The menu was “chapche”, fried Korean harusame noodles, and “chijimi”, Korean pancakes. Ms. Kwon explained important points in the cooking while demonstrating its process.

　　How to make “chapche”:

1. Boil harusame noodles and mix them with beef, mushrooms, onion, and carrot which were fried with sesame oil.

2. Flavor the noodles and other ingredients with soy sauce, sugar, and other seasonings.

　　Korean harusame noodles made from sweet potato starch are used in cooking “chapche”. They are thicker and more elastic than Japanese harusame noodles. Participants who ate Korean harusame noodles for the first time liked their taste and chewiness very much.“Chapche” is a kind of starter which Koreans have traditionally served on special occasions and when they invite guests to their homes.

　　Also, it is one of the popular dishes on the table at home. And you’ll find “Chapche-pap”, rice topped with chapche, on the menu at cheap local restaurants and Chinese restaurants in Korea.

　“Chijimi” is a kind of pancake which looks like Japanese “Okonomiyaki.”

　　How to make “chijimi”

1. Mix “chijimi flour” with water, Chinese chives, onion and various kinds of seafood.

2. Spread the batter into thin pancakes and fry both sides to golden brown.

3. When eating, dip it in the sauce of soy sauce, vinegar and red pepper.

　　All the participants tried making “chijimi”. They fried one side of a pancake until it became crispy enough, then skillfully handled the pan to turn it over to fry the other side. It is said that Korean people eat “chijimi” when it rains because the sound of rain reminds them of sizzling of “chijimi” fried in the pan. Though chijimi was dipped in the sauce with red pepper, it wasn’t too hot but tasted even better.

　　After cooking everyone sat at tables and ate in groups. There was a man who was particularly enthusiastic and worked promptly in preparing, cooking and cleaning up. He asked questions about the amounts of the seasonings and many other things.

　　At each table they all looked happy enjoying delicious Korean home cooking and talking with each other.

　　어머니 (Omoni. Mother) : Ms. Kwon’s mother came to Japan the day before the cooking class and watched her daughter’s teaching. She may have worried about her daughter.

　　We felt the warm relationship between the mother and the daughter. We learned from her that the way of cooking can be different at each home. We also realized that “cooking for the family” is the essence of home cooking.

　　도와주셔서 감사함니다. (Towajushoso kamsa hamnida. Thank you for your help.)　　　　　　　　　　　　 (No. 15-9)