Modern Korean Cuisine
Combine classic Korean flavors with modern techniques and a touch of international influence
Chef ejecutivo/socio de Joomak Banjum, 1 estrella Michelin, Nueva York, Estados Unidos
Course Content
Course Content
1. Presentation and recipe book
Free
2. Introduction to Korean Cuisine
3. Egg Custard with Blue Crab and Caviar
4. Scorpion fish with apple
5. Prawn Congee with Nori Sabayon
Free
6. Eel, Iberico Pork Bulgogi, Pickled Tomato
7. Lamb Saddle, Kimchi Roulade, Chocolate Sauce
8. Noodles, Black Bean Sauce, Comté Mousse
9. Burnt Rice Horchata Ice Cream
Before you go
About this Course
An innovative approach to classic Korean flavors
Discover a new perspective on Korean cuisine, delivered with the precision and creativity of Michelin-Starred pastry chef and executive chef, Jiho Kim.
See how he combines classic Korean flavors and dishes, such as Kimchi, Galbi and Bulgogi, with modern techniques and cultural influences to create his vision of Modern Korean cuisine, as served in his acclaimed New York City venues.
At the end of this course you will:
- Be familiar with a range of Korean ingredients and dishes.
- Understand the principles behind the cuisine in order to adapt it, or produce simplified versions at home.
- See a range of techniques, including how to fillet scorpion fish, butcher lamb saddle, and make your own ramen noodles.
What's included?
- 1 hr 50 min HD video
- 7 recipes
- 43 lessons
- Recipe e-book (English, Spanish, French)
- 8 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Executive Chef and Partner, Joomak Banjum. One Michelin Star. New York City, USA.
From Executive Pastry Chef, to New York City pop-up, to his Michelin-starred restaurant, the culture of his establishments is of paramount importance to him.
A spicy hot cuisine featuring plenty of seafood
What you'll learn
Make a creamy egg custard (without dairy products) and combine it with a silky caviar, to create a dish described by Jiho Kim as ‘a great harmony’.
Cure scorpion fish and serve it with a spicy foam, a dish described by Jiho Kim as a ‘Korean ceviche’.
Make Congee, a savory rice porridge, flavored with red prawns. Work with nori seaweed to create an umami rich sabayon.
Make your own ramen noodles and combine a typical black bean sauce with a comté cheese to create a foam accompaniment.
Learn to butcher a lamb saddle and take advantage of each part to make Galbi, a Korean barbecue dish. Pair this with the staple side dish, kimchi, served in a new way.
Discover a different approach to the classic Korean dish, Bulgogi, this time paired with eel, which you will also learn to fillet.
For dessert, enjoy a burnt rice horchata ice cream, infused with burnt cinnamon, served with a sweet salty soy dulce de leche.
Who is it for?
If you are looking to discover a new cuisine, or learn more advanced techniques this course is for you. While most recipes are aimed at professionals, if you are an enthusiastic home cook who would like to understand the principles of the cuisine in order to create simplified versions of dishes at home, this course is also for you.
What you’ll need
- Steam oven
- Fine strainer
- Chopping boards
- Knives
- Mixing bowls
- Jugs
- Hand blender
- Pans
- Thermomix
- Tweezers
- Ice cream churner
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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Ratings and Reviews
4.7
Avg. Rating
248 Ratings
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Judy Keegan
Smoke, Spice & Sea: Jiho Kim’s Culinary Fireworks
A bold, seafood-rich journey through Korean-inspired techniques and global twists. From creamy custards to spicy ceviche, handmade noodles to smoky Galbi—this course blends tradition, creativity, and heat with finesse. Dessert? Unexpected and unforgettable.
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good background of basic Korean dishes
well communicated