More than Kimchi

Prep area with class binders (serious business!)

On Fridays at the home of our teacher Mrs. Moon, who dresses in full Hanbok, we meet for Korean cooking class.

February 3 marks Lunar New Year--a very big deal and the focus of last week's class. This is the highest of holidays for most Koreans. Although it's not a celebrated holiday of Christian Koreans, the tradition is still recognized and participated in on most levels. Lots of travel to see family, lots of gifts (don't get me started on the spam gift sets).

We handled mostly dessert items, which are very necessary to have on hand for all the unannounced comings and goings of family, friends and neighbors. The desserts were pretty, but I would rather have chocolate (so very American).

Persimmon with pine nuts, dates with honey and walnuts, pretty little pine needle decorations

Rice cake and dumpling soup (surprisingly bland for Korean food)

Angela, Anne, Mrs. Moon, me

While we're discussing tradition, ingredients and culture and trying our hand at preparing several desserts, Mrs. Moon's assistant is preparing a delicious lunch of various traditional korean dishes, so the house is filled with yummy smells. After instruction, we sample lunch.  The rule (much like the one I grew up with at home), is that you have to at least try everything, but don't have to love it.  I really liked everything except the seaweed and squid pancake.

Too many to name, but mostly delicious

Sidenote: I signed up for this cooking class last session, during my first trimester, but wisely decided to defer, b/c I thought I might not be able to handle all the smells and tastes. After one class, I know I made the right decision, I would have been in the bathroom the whole time.

Various persimmons (orange), ginko nuts (green) , raw chestnuts (white-ish)

:) sbc