Korean Barbecue

This course will allow you to experience the tastes of traditional and contemporary Korean-style barbecue. Korea native Youngsun Lee, an ICE alumnus who owns Persimmon and cooked at Momofuku, will teach you simple techniques that range from traditional Korean to western cooking methods. You will also learn how to create a variety of wraps and sauces. The dishes youll make run the gamut from tasty regional home-style cooking to contemporary cooking to delicious royal cuisine, as represented in a menu of Gahl-Bi (beef short ribs in traditional marinade); Sahm-Gyup-Sahl (pork belly with white wine and herbs); Dahk-Dah-Ri Goo-Yi (grilled chicken thighs with herb salts); Wraps; and Dipping Sauces.