Ttokgalbi&:Bulgogi salade Cooking class
5th time
I am tasked with preparing three dishes within a two-hour timeframe, without any breaks. Two of these dishes will feature vegetables, specifically eggplant and shishito peppers, as their primary ingredients, while the third dish will be Ttokgalbi.
The variety of colors in these dishes promises an appealing presentation. Eggplant is currently in season and readily available, which is convenient.
We previously worked with eggplant in the last class, and we will be doing so again in this one. It is a positive experience for me, as I was previously unaware of eggplant’s seasonal availability, given my infrequent consumption of it at home, but I have enjoyed its taste after the classes. While many of my classmates seem familiar with the core recipes, I still find the process quite foreign.
I suspect that cooking may not be my forte, as I have yet to develop a strong interest in learning, even after attending multiple classes. I am here because I recognize the importance of acquiring cooking skills for my own benefit.
6th time
Bulgogi Salade
Salmon futomaki(Thick sushi roll with salmon)
Haemuljjim(spicy korean braised seafood dish)
It remains challenging to prepare meals each week. Typically, I have assisted with dishwashing in my group or followed the teacher’s recipes for sauces, but my primary task has been washing dishes.
This role makes me feel more at ease in group work, as though I am contributing something meaningful in the cooking class.
Without it, I feel somewhat disconnected from the group’s activities. Furthermore, I find I have limited common ground with my classmates, who already possess considerable cooking knowledge, while I am relatively new to this culinary world.
The teacher demonstrates how to prepare new dishes, but I lack fundamental cooking skills, such as using heat effectively, like when preparing bulgogi.
My primary motivation for joining the cooking class was to become more comfortable with cooking, yet the class often makes me feel like I am not a natural cook or that there is a significant gap between my abilities and those of my classmates.
My classmates appear to be experienced cooks, perhaps even full-time homemakers, who already possess a wealth of knowledge and are simply seeking to expand their skills or learn new recipes.
For me, it is a completely different experience. Regardless, I feel a certain distance from my classmates, but I am able to bring new dishes home each week, which provides meals for me.
