Class Description

It is said that 1.5 million bowls of jjajangmyeon are consumed daily in Korea. Whether you've had a sweet savory bowl before or taking your first bite, it's easy to see why this Korean noodle dish topped with a thick sauce made of fermented black beans, diced pork, and hearty root vegetables is constantly craved. The almost caramel taste of the rich savory black bean sauce over thick, chewy wheat flour noodles makes for a really unique taste and texture. We'll also be making fried dumplings (mandu) stuffed with ground beef, vegetables and glass noodles. Instructor for this class is David Lynn Drzick, who in addition to being webmaster behind Pacific Rim Foods, Cravings and Cravings Corners, is also the owner of Ruby 'Que Catering and 3rd Place Winner of the Confucius Institute Master Chef Competition. He has recently traveled to South Korea and has been to China numerous times in the pursuit of authentic dishes for his family, friends and social gatherings.