Bulgogi & Beyond: Korean Home Cooking
Here's the thing—Korean food isn't hard, and you don't need a Korean grocery to make it. Over six Tuesdays we'll cover the stuff I actually make on a weeknight: bulgogi and marinades that work, rice done right (people undercook it and blame the recipe), banchan, kimchi you can make or buy, and a pantry list built around Costco, Macey's, and one trip to a Korean grocery up in Salt Lake. I'll show you the substitutions that hold up at 4,600 feet, walk around and fix what you're stuck on, and send you home with recipe cards. You'll leave able to put a full Korean dinner on the table by 6:15. No gatekeeping. Heck yes you can.
Lessons
- Start With Rice and the Pantry
Before anything else, get your rice right and stock a Korean pantry without a special trip.
- Bulgogi and Marinades
The dish everybody comes for, plus how marinades actually work so you stop guessing.
- Banchan: Two Good Ones and Rice
You don't need eight side dishes, so we start with the ones worth learning first.
- Kimchi Basics
Make your own if you want the satisfaction, buy the jar if that's what gets it on the table.
- Gochujang and Bigger Plates
Put the pantry to work in the dishes people ask you to bring to the ward party.
- Putting Dinner on the Table
The logistics problem I actually enjoy: a full Korean dinner, timed so it all lands at once.
Class discussion
All threads →- 📌 Say hi before our first Tuesday — Bulgogi & BeyondCaroline Son · Instructor · 23 replies
- 📌 Welcome to Bulgogi & Beyond — a few housekeeping thingsCaroline Son · Instructor · 1 replies
- Marinade timing — set an actual timerCaroline Son · Instructor · 7 replies
- gochujang and doenjang - where are you all buying yours?Dianna Chan · 1 replies
- bulgogi marinade updateBaylee Davis · 6 replies
- Signing up for Bulgogi & Beyond May 5thKristy Jorgensen · 15 replies
Bulgogi & Beyond: Korean Home Cooking: common questions
What will I learn in the Korean cooking class?
You'll cook Korean home food for a Utah kitchen: bulgogi and its marinade, rice done properly, banchan (small side dishes), kimchi basics, and how to stock a Korean pantry with practical local substitutions. It's taught by a Korean-American home cook, with family recipes and no gatekeeping.
Where can I buy Korean ingredients in Utah County?
Staples like soy sauce, sesame oil, short-grain rice, and gochujang are carried at larger grocery stores such as Macey's and Costco. For a wider selection of Korean ingredients, a Korean or Asian grocery up in the Salt Lake area is worth the trip.
What is gochujang, and how is it different from gochugaru?
Gochujang is a thick, savory-sweet fermented red chili paste; gochugaru is dried red chili flakes. Gochujang builds the deep base of many stews and marinades, while gochugaru adds direct heat and color — for example in kimchi. They're not interchangeable.
Learn more: Gochujang (Wikipedia)
Is bulgogi spicy?
No. Bulgogi's marinade is sweet and savory — soy sauce, Asian pear, a little sugar, garlic, and sesame — not chili-based, so it's a good first Korean dish for kids and picky eaters. The thin-sliced beef cooks fast and comes out tender.
Learn more: Bulgogi (Wikipedia)
Do I need special equipment?
No special gear is required to start. A regular skillet, a sharp knife, and a rice pot or rice cooker cover most of the class. One tip you'll hear early: rinse your rice until the water runs mostly clear — it makes a real difference.