Cooking class: Spicy Squid and Pork Bulgogi & Yukjeon & Kyochon Chicken
It seems that one of the cooking class participants was unable to join the trip to Germany, which has created an opportunity for me to be more involved in the cooking process, such as cutting and stir-frying the meat.
This experience offers a broader perspective. Having lived in Yeongcheong for several years, I have not had many opportunities to interact with the local residents, and I am learning about their way of life in this small city.
It is interesting to observe that some aspects of life here are preferable to city living.
I have also noticed that some individuals are traveling abroad, including a classmate who has gone to Australia for a month. Seeing these experiences, which are uncommon in city life, is quite intriguing.
I believe everyone has their own unique stories, and the prospect of middle-aged women traveling to Western countries is particularly fascinating to me.
I am having difficulty recalling the specifics of what I did in this cooking class, as my primary task seemed to be washing dishes.
I have a great deal of experience with dishwashing, both in preparing individual meals and in teamwork settings where each person has a specific role.
My role in this cooking class was either washing dishes or preparing a sauce.
I realized that I was fulfilling my role within the team effectively, rather than focusing on learning new cooking techniques.
Regardless of the reasons for attending the class, I found it satisfying to bring home some of the dishes I had made.
Having experience with Kyochon chicken’s food delivery service, I had not previously considered preparing it myself.
I would venture to guess that the unique aspect of Kyochon chicken, when compared to other recipes, could be the special use of honey, even though the flavor of the dish I prepared today reminded me of home-cooked food.
Kyochon, a well-known chicken franchise, is recognized for its superior taste and crispiness compared to my attempt today. I had the opportunity to observe a demonstration on preparing kimchi using a non-main cabbage base, presented by the instructor.
The kimchi’s flavor was delightful, as it had been freshly made. Several students sampled the kimchi while assisting the instructor, and I also had the pleasure of tasting it, having been introduced as the youngest student in the class.
Although I felt a bit self-conscious about being identified as the youngest, as my age was unknown to them and based on my appearance, I have decided not to continue attending this class. In all the classes I have attended, I have not yet developed the skills to cook at home, having only prepared dishes quickly.
My specific role within my team has not allowed me to practice the entire cooking process. I would not attend the class again, even if the ingredient fee of 240,000 won was waived. This class appears to be geared toward an intermediate level, while my cooking skills are quite basic.
