Monday January 7 Korea Menu Days 4+5

I may continue to update over the weekend. Check blog and recipes on Moodle one last time, after 8:00 on Sunday evening...of course, questions, comments, and challenges are always welcome. I hope Saturday went well.


EVERYONE
 We're moving away from the "all steam table service" and will be firing and plating some things directly from each station. Sous Chefs should lay out a plan for the steam table an the Panchan - see below for panchan details. If your item is listed below as coming from the steam table, consult with the sous chef on where and how it should be set up - ask chef for advice if you need it. If your item is listed as coming from separate a station, its up to you to visualize the best set up, draw a diagram, and arrange the station to be efficient. Do your best with the diagram and review with the chef to tweak it. DO YOUR BEST means just that...do a half- assed job and I'll let you set it up and figure out why it failed on your own. Do your best, and I'll help you fine tune it.

IF you feel under-utilized, find a recipe listed on Moodle - or on the old Website which has not been assigned- Simmered Beef with Quail Eggs, or Seafood and Scallion Pancakes for example - and check in with me on Sunday for details. WARNING - Completing your original assignment well is much better for your grade than taking on an extra dish and messing everything up. You'll get a better review in the NYT Food Section for doing one thing really well than for doing a lot of mediocre stuff.
The flip side of this is "Doing more than expected, with excellence, deserves special consideration".

 Sous Chefs- the steam table will be holding the Medium Grained Rice, Stir Fried Glass Noodles, Braised Short Ribs, Seafood Porridge, BBQ Beef Skewers with Rice Sticks, the Stir Fried Pork with Kimchi, and the Pork-Kimchi Hot Pot. Diagram the set up - make sure to include utensils and space for garnishes.

Coming from separate stations - The Beef Bulgogi will be fired and plated from the grill station, Ginseng Chicken served from a wok station set up to hot-hold the finished Chicken and the garnishes, Fried Trout from the Fryer station, Bipimbap from the Saute Range.

Sous Chefs should talk to the previous sous chefs for "inside info" on how to set things up. Remember that even though we do not serve on Day 4, we'll set up as if we were going to, so know the menu and be ready with a diagram of the steam table and service positions. Dead-Line for service set up and family meal service on Day 4 is 10:45. If we're on time, we can play "catch-up" on what we missed on Friday and then get ahead.

Sous Chefs are also responsible for setting up a "Panchan" table - the "panchan" is a sample of salads and Kimchi varieties. The set-up is similar to the Dim Sum set up, but everything will be served at room temp,  so we can plate ahead for both family meal and service. Sous Chefs are not responsible for the food, just the organization and set up - get individual salads from

All of the recipes for the Korean section are loaded onto Moodle but the videos are not embedded into each one, I'm continuing to work on that, but it's going to take some time for me to get them all done. Until then, most of the recipes have Videos or Photos posted in the Korean Section of the old Website. If you think YOUR dish could use more visual support, talk to me before putting things together and we can take some shots. Here're the details of each station for Day 4, I'll be checking back on and off this weekend, if you post by 8:00 PM Sunday I'll try to get an answer before 10:00.

Everyone should watch the Kimchee Method on Moodle, the method will be the same regardless of the type of vegetable BUT let me show each of you how to cut the individual vegetables, there are specific ways to cut each one.

All of the different salads and kimchee are meant to be served as accompaniments to the main courses, so we will make small "sample plates" - the panchan mentioned above - for our selves on Day 4, and for each customer on Day 5. We can discuss the presentation on Day 4. Kimchee takes at least 3 weeks to ferment, so the kimchee you make won't be served this block, we'll use the stuff made by the previous group.

Student #1 - Cabbage Kimchee - follow the "Vegetable Kimchee" recipe and scale to 1.5x the amount of napa cabbage. For the Cucumber and Daikon salad, the recipe is pretty straight forward. Make 1/2x the recipe on Day 4 and we'll discuss how much to make for Day 5.

Student #2 - Make 1x the Glass Noodles recipe for each day, there is a video and photos of the finished plate and MEP on the Website. I may want to take more photos, so talk to me before cooking or combining.

Student #3 Beef Bulgogi - you should make 5 portions today and 10 portions on Day 5. See the Website for a plate presentation photo and a video demo of how to fabricate the Beef. You'll be sharing the grill with Station #12 and the saute range will be busy with station #9 set up, so make sure to use space wisely when you diagram your station.

Student #4 - Make 8 cups medium grained rice - remember that it needs to be rinsed and soaked for an hour before cooking. Also - make 6 portions Ginseng Chicken, there's a plate presentation photo on the website, but we could shoot another one if your plates look good. Talk to Chef about how to cut chicken for family meal and how to present for service on Day 5.

Student #5 - Braised Short Ribs (Kalbi Jim) - Make 1/2 recipe for day 4 and speak to Chef about correct amount for Day 5. Start early, it takes a long time to braise; watch heat closely when braising in a wok, ask chef to help demo fabricating Short Ribs for this dish - it's DIFFERENT than the Bulgogi. You can see photos of the MEP and the finished plate on the website. If you need a demo on making the Egg Garnish, ask early so we can set it up for a class demo.

Student #6 - Fried Trout - prepare 4 portions and 12 on Day 5.  For Day 4 speak to Chef about scaling the recipe properly, it's easy to make WAY too much garnish if you follow the recipe exactly. See fish fabrication video and plate presentaion on Website. You'll be setting up your own station at the fryer and will fire, plate, garnish, and serve from there. Draw a diagram which shows all components and flows smoothly, you'll be firing this dish ala minute on Day 5

Student #7 - Cucumber Kimchee - use same Vegetable Kimchee recipe as for Cabbage, make 1.5x recipe. Speak with chef BEFORE cutting cucumbers - there is a traditional way to cut them. Also, I may want to photograph the cut for future reference. There are two spinach salad recipes - you are making the "Plain" one - don't use the recipe for "Spicy Spinach Salad". Make 1x the recipe for Day 4 and consult chef for amount for Day 5.

Student #8 - Originally scheduled to make Beef Bulgogi - I'm changing that to BBQ Beef Skewers with Rice sticks. This is a new dish that should be interesting, and I want to test and photograph the steps. Please read recipe, gather MEP, and talk to Chef about assembling and setting up station. You will need to share grill space with the Beef Bulgogi station, I'm planning to have you grill off all of your skewers before service and hold them on the line, the Bulgogi will be firing ala minute during service so you need to be cleaned up and out of the way before 10:30 on Day 4 and 11:25 on Day 5. Let's run a test early on day 4 to see how long it takes to properly cook a skewer.

Student #9 - Bipimbap - Watch the videos on the web site for fabricating skirt steak and preparing the dish itself. For Day 4 you should prep for 5 regular sized portions, for Day 5 you'll make 15 portions. This is a fast and busy station. Try to do it on your own on Day 4 - multi tasking. On Day 5, for service, you may need to recruit help from #3 and #8 - they are taking turns on the grill and can switch off on helping you.

Student #10 - Seafood porridge - the recipe is pretty straight forward, ask questions and let me help you if you need it. DO NOT make steamed rice on Day 4 BUT DO make 8 cups on day 5.

Student #11 - Daikon Kimchee - use vegetable Kimchee recipe x 1.5. There is a slight change in the recipe when using Daikon - you do not use Daikon in the aromatics, just skip that part. Ask chef to show you how to cut the daikon and set up for MEP photographs. Soybean sprout salad - make 1/2 recipe on Day 4 and 1.5 recipe on Day 5 - make sure you use the SOYbean sprouts. There is a photo comparison on the old website to help you see the difference.

Student #12 - CANCELED FOR JAN 3 BLOCK- Korean Dumplings - Use the same dough as for the Chinese Pan-Fried dumplings. Sealing them well will be important, so have chef do a demo with you on that before you make too many. These will be poached ahead of service and then steamed in a wok steamer to reheat as needed during service. For day 4 make 1x the dough, 1/2x the recipe of filling, and 1/4 the recipe of sauce. For Day 5 make 1.5x the dough and 1x the filling and sauce. these will be served in a shallow bowl with sauce on the side. Be prepared for Chef to photograph MEP and finished plates.

Student #13 - Make 2x the White cabbage kimchee recipe. This recipe is different fromthe others, so make sure not to look at the wrong recipe.  Spicy Spinach Salad - make 1x recipe for Day 4 and 2x recipe for Day 5.

Student #14 - 8 cups of steamed rice - remember that medium grained rice must be soaked for an hour before steaming. For Seasoned Eggplant Namul - make 1/2 recipe on Day 4 and 1 full recipe on Day 5. Common problem with this preparation is not knowing how to properly cook eggplant or know when it is properly cooked. It's best to talk to chef before cooking and check when you think you're finished.. usually students under-cook it and need to re-do.  Lynn - I'm thinking that this maybe a light load for you. We can make the Steamed Pork Buns on Day 4, but if you want to be ambitious, look at the recipe for Pork and Kimchi Hot Pot and let's discuss for Day 5; we've not done it before in this course and I'd like to test the recipe and photograph the results.

Student #15 - Stir fried pork with Kimchi, make 1/2 recipe on Day 4 and 1.5x recipe on Day 5. Korean Peppers usually not available if not we will substitute Green Anaheim chilies and Red Fresno Chilies instead. The kimchi we'll use will be the cabbage kimchi. There is a typo in the recipe concerning the Pork Belly - remove the skin before cutting or cooking. See Chef for demo if you're not SURE how this is done.