Day 3: Korea & Southeast Asia

KitchenStudy/ReadingInstructor Resources

OBJECTIVE

This lesson explores the techniques of grilling and barbecue through ingredients indigenous to Korea and Southeast Asia.

SKILLS & TECHNIQUES ADDRESSED

Babecue
Marinating and Grilling
Grilling
Broiling
Oven drying
Marinating

MODELING/ DEMONSTRATION

Using banana leaves

 

Each student prepares:

 

Kalbi-Kui: Barbecue Beef Ribs (Korea; Page 289)
Seng Sun Bulgogi: BBQ Spiced Fish (Korea; Page 311)
Yam Makeua Issaan: Grilled Eggplant Salad (Thailand; Page 350)
Pepes Ikan: Grilled Fish in Banana Leaf (Indonesia; Page 342)
Steamed Rice* [prepare in rice cooker]

 

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Instructor Notes:

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