Korean Cooking Class is one of Yonsei Global’s few activities that depicts Korea’s traditional elements. Out of the many different cooking courses “CooKorean” offers, students of Yonsei Global participated in the “Banchan Making Class,” which is a program dedicated to making four popular seasonal Korean dishes, such as Jangjorim(장조림), gyeran-jjim(계란찜), and more.
In this month’s program, we were able to make sookju-nameul(숙주나물), yeonguen jorim(연근조림), spicy potato jorim(매운감자조림), dongduranttang(동그랑땡). A total of four people participated in the program, and we met at the front gate of Yonsei University at 5:30 PM.
After arriving at the place at which the cooking class took place, students started to make the various banchans with the ingredients and directions provided. All four students were able to try cooking the variety of Korean traditional banchans, and after cooking all four banchans, students had the opportunity to taste them with some rice.
The four banchans made the overall dish even better by adding just the right amount of flavor to the rather bland rice. Moreover, through the cooking class, students were able to develop a deeper and more profound understanding of the Korean culture.
Banchan is something all Koreans can easily come across within their dishes. The concept of banchan might be rather unfamilar to most foreign countries, but in fact, many different countries also have their own form of banchans. For example, pickles from Italy, vyanjan from India, and mashed potatoes from the U.S. However, it is for sure that Korea has the most diversity when it comes to the concept of side dishes.
Therefore, it can be said that learning about banchans and the cultural background of banchans will naturally help enhance the understanding of the comprehensive understanding of Korean in general. KCC(Korean Cooking Class) provided a good opportunity for the exchange students in that it helped them learn a central part of Korea’s eating culture.