I LOVE KOREAN FOOD!  Growing up in Flushing, there was always a Korean supermarket or restaurant available (most are open 24 hours a day) for me to explore. So you can imagine my excitement when I saw that YoungSun Lee (One of the sous chefs at Momofuku in New York City) was teaching "Korean cooking for the winter" class.

The Menu

Kobocha Pumpkin Porridge

Egg Custard

Rice Cake Soup with Dumplings

Braised Oxtail stew

Marinated Sliced Beef

Cucumber Kimchi

Braised Lotus Root

Cinnamon Drink 

We learned about kimchi, the Korean craving for sweet potatoes, the different spices used and Korean Chili Paste Kochujang.  I love this stuff!!!  A most popular condiment in Korea.  This paste (made with fermented soybeans and spicy red peppers) is used in soups stews and marinades.  Goodness just put it on anything. 

One of my new favorite things to drink-after taking this class-is the Cinnamon drink, soo-jung-gwa. It is tea that is made by steeping water with cinnamon, fresh ginger, brown sugar and garnished with pine nuts.   The cold air is not going be able to touch me this winter. Click here to see pictures from the class.

Thanks Youngsun!