Here we are for another week of Wanderfood Wednesday kindly hosted by Wanderlust and Lipstick.
I love surprises, and I was more than pleasantly surprised when I found a cooking class in Seoul that was cooking up one of my all time Korean favorites, Andong Jimdak or Spicy Soy Sauce Chicken. The town of Andong, located about 5 hours down the peninsula, is famous for this savory dish. I lived in Andong my first year in Koren, and have fond memories of eating many platefuls of this flavorful comfort food.
Dan Gray of Seoul Eats and Chef Shawn are the personalities behind this cooking school adventure. I met Dan and the other attendees at a subway stop close to Itaewon, the foreigners section of Seoul. From there we strolled to a local traditional market where Dan gave us the rundown on some of the ingredients we would be using in our cooking class. From there we proceeded to Dan’s apartment where Chef Shawn was waiting to begin our cooking demonstration.
First, was a Spring Vegetable Salad (Geotjeori) made from seasonal vegetables that most of us had never heard of. Harvested from the forest, they are only available at traditional markets for a short time each spring. Thankfully, the delicious dressing can be added to any vegetables to create a sumptuous salad.
Next, of course, the main dish Andong Jimdak (Spicy Soy Sauce Chicken). The dish is not difficult to make, but there is lots of cutting and chopping involved, so it does take a bit of time to prepare.
Here’s the recipe…..
Dried spicy chili to taste (Gochukaru)
100g vermicelli noodle
50 g leek
salt and pepper to taste
2-3 chickens cut up
1 cup soy sauce
dried spicy chili
3 cups water
1/2 cup starch syrup (you can substitute 1/2c brown sugar)
1 tsp pepper
1. Soak noodle in cold water for 30 minutes (very important)
2. Clean the chicken and cut into small pieces
3. cut the vegetables into bite-sized pieces
4. mix all ingredients for sauce and simmer for 15 minutes
5. heat oil in a pan and add garlic and dried chili peppers
6. add chicken and sear until brown and then add potatoes and carrots
7. pour in the sauce. When sauce reduced to about half add onions, leeks and cucumber
8. lastly add noodle and finish with seasoning.
Voila!……………..You have a pot of Andok Jimdak that will make your mouth water!
Along with the salad and jimdak we learned to make Rolled Egg Omelet (Gyeran Mari). The trick to rolling the eggs without them breaking is patience. You have to wait until the eggs are firm before starting to roll them gently a little at a time.
Finally, for desert we were treated to fresh strawberries with whipped cream served on pound cake. A perfect way to end a perfect meal.
The food was fantastic, and just as important, Dan and Shawn were charming hosts. I cannot think of a better way to spend a Saturday afternoon in Seoul. If you live in Seoul or are planning a visit, and want to experience an afternoon of great company and cooking contact Dan over at Seoul Eats. Dan will be only too happy to let you know what they’re cooking up and when…..
This is a great tasting activity that will fit into any traveler’s budget.