Korean Menu for November 14 + 15

Sorry for the delay in posting, I will answer questions until 11:00 PM if anyone is still awake.

Sous Chefs will need to make sure we have the food picked up from Store room, Fish room, Meat room. Also sanitation supplies, supplemental, china storage and set up for in-kitchen family meal. Think ahead, figure out who you'll delegate things to, and communicate to them in advance.

All of the recipes for the Korean section are loaded onto Moodle but the videos are not embedded into each one, I'll work on that tonight but wanted to get you started - it's going to take some time for me to get them all done. Most of the recipes have Videos or Photos but you'll have to look at the Korean Section of the Website to view them. I'll want to take photos or shoot video of most of the new dishes and new shots for some of the older ones too, so when you have MEP set up, talk to me before putting things together. Here's the details of each station for Day 4, I'll take questions until late tonight. Again, Sorry for the delay.

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 diffeent salads and kimchee are meant to be served as accompaniments to the main courses, so we will make small "sample plates" 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. On Day 5 we'll use kimchee purchased from the storeroom for cooking and on these plates.

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 1x the recipe on Day 4 and we'll discuss how much to make for Day 5.

Student #2 - Make 1x the Glass Noodles recipe, 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 and #8 will both be making 5 portions today and 10 portions each on Day 5. See the Website for a plate presentation photo and a video demo of how to fabricate the Beef.

Student #4 - Make 8 cups medium grained rice - remember that it needs to be rinsed and saked 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. Looking at the inventory sheets, it looks like we may be shorted the hens on Day 4. If this is the case, talk to Chef as soon as the meat order arrives - we'll work around it.

Student #5 - Braised Short Ribs (Kalbi Jim) - Make 1/2 recipe for day 4 and speak to Chef about correct mount for Day 5. Start early, it take 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.

Student #6 - Fried Trout - prepare 8 portions for Day 4 and speak to Chef about scaling the recipe properly, it's easy to make WAY to much garnish if you follow the recipe exactly. See fish fabrication video and plate presentaion on Website.

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 - Beef Bulgogi - same as Student #3 - make 5 portions, do everything yourself so you get the experience. You will both be making 10 portions on Day 5 - we can discuss combining labor for that.

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. I want to photograph the MEP and the finished dish on Day 4. 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.

Student #12 - 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. It is different than the others, please be ready for MEP photograph before you combine ingredients. Spicy Spinach Salad - make 1x recipe for Day 4 and 2x recipe for Day 5 - again - be ready for MEP photo before combining ingredients.

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. See chef before combining ingredients for MEP photograph

Student #15 - Stir fried pork with Kimchi, make 1/2 recipe on Day 4 and 1.5x recipe on Day 5. If Korean Peppers are not available we will substitute Green Anaheim chilies and Red Fresno Chilies instead. The kimchi we'll use will be Jarred from the store room. 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. This is a new dish, so be set up fr a MEP photo and a video of the cooking.

Student #16 - Frozen Pollack Kimchee is made with Frozen fish - if it arrives thawed, see chef. We can discuss the reasons in class. If Frozen Pollack is available, please see chef for photos beofre combining ingredients. DO NOT MAKE THE EGGPLANT DISH. DO make the Cool Summer Noodle dish  - even though it's not summer, its a good dish to try. I will also want photos of the MEP and finished plate. There is a typo in this recipe as well - in Step #2 it calls for 605ml of shiitake liquid form the soaking of dried shiitake - That should read 500 ml.