⚡ Block 29–32 Quick Reference — Korean Cuisine

Block 31 Recipes — Foundations: Fermentation and Fire

Session	Dish	Skill	Links
Session 146	⏰ Kimchi (Baechu-Kimchi)	Salting; gochugaru paste; fermentation 24–48 hrs before eating	Kimchi — Maangchi
Session 147	Japchae (Glass Noodle Stir-Fry)	Component cooking; each veg separately; sesame oil finishing	Japchae — Maangchi · SE
Session 148	Doenjang Jjigae (Fermented Soybean Paste Soup)	Bloom paste in oil first; anchovy stock base; tofu timing	Doenjang Jjigae — Maangchi
Session 149	Tteokbokki (Spicy Rice Cakes)	Cold tteok into cold sauce; gochujang-sugar-soy balance	Tteokbokki — Maangchi
Service 37	Korean Barbecue Night	Marinate ahead; screaming-hot grill; ssam board assembly	Bulgogi · Galbi

Session	Dish	Skill	Links
Session 150	Bibimbap (Mixed Rice Bowl)	Namul preparation; different seasoning per veg; runny-yolk egg	Bibimbap — Maangchi
Session 151	Korean Fried Chicken (Dakgangjeong)	Double-fry 325°F then 375°F; thin potato-starch batter; lacquer sauce	KFC — SE · Maangchi
Session 152	Pajeon (Savory Pancakes)	Plenty of oil; medium-high heat; press flat; flip once	Pajeon — Maangchi
Session 153	⏰ Galbi-Jjim (Braised Short Ribs)	Pre-blanch ribs for clarity; soy-based braise; reduce to glossy	Galbi-Jjim — Maangchi
Service 38	Korean Dinner Party	Full table; banchan ready before guests; all dishes timed	Patbingsu — Maangchi

Ingredient	Use	Note
Gochujang	Tteokbokki, yangnyeom sauce, marinades	Fermented chili paste; spicy + sweet + umami
Doenjang	Jjigae; finishing soups	Stronger and funkier than Japanese miso
Gochugaru	Kimchi, banchan, dipping sauces	Coarse red flakes; different from cayenne
Sesame oil (toasted)	Finishing oil on almost every dish	Never cook with it; add at the end
Fish sauce	Kimchi, soups	Background depth; add sparingly
Soy sauce (ganjang)	Marinades, braises, dipping sauces	Korean soy is slightly lighter than Japanese
Rice vinegar	Dipping sauces, quick pickles	Mild acid
Asian pear or kiwi	Bulgogi / galbi marinades	Enzyme tenderiser; grate into marinade

Product	Time	Signal
Kimchi (room temp)	1–2 days	Pleasantly sour, fizzy, tangy — then refrigerate
Kimchi (fridge)	Weeks–months	Gets more complex; use differently at each stage

Fry	Temp	Time	Purpose
First fry	325°F	12–15 min	Cook through; set the batter
Rest	Room temp	5 min	Steam escapes; batter firms
Second fry	375°F	3–5 min	Drive off moisture; create shatter