1/8

Easy and tasty daily fermented sauces and dishes

Beginner
13 chapters · 3 hours 52 minutes
English · Japanese · Korean|Audio Korean

Use fermented seasonings
21 Class Projects

It takes about 20 to 60 minutes hour(s) to complete each project.

  • Salt yeast

  • Soy sauce

  • Enoki koji

  • <Salt leave> Fermented water

  • <Salt leave> Digestible brown rice

  • <Salted koji > Sundubu stew with rich flavor

  • <Salt leave> Tofu fryer

  • <Salt leave> Tofu cheese

  • <Salted Yeeze> Tofu Cheese Salad

  • <Salted leave> Tofu cheese variations suitable for bread

  • <Salted leaves> Tender grilled pork with ginger

  • <Soy Sauce> Cherry Tomato Saute

  • <Soy Sauce> Steamed Pa Sookju

  • <Soy sauce koji > Stir-fried tot vegetables

  • <Soy sauce koji > Stir-fried tot vegetables chapchae

  • <Soy sauce leave> With green vegetables

  • <Spice Brooke> Corn Chowder

  • <Enoki koji > Potato exhibition

  • <Enoki koji > Fake fried scallops

  • <Enoki kooke> Rice cake

  • <Salt Koji, Soy Sauce Koji, Enoki Koke> 3 basic types of fermented koji dressing

Skills You’ll Learn

Understanding salt koji, an immune seasoning that is currently in the limelight

Learn about salted koji, which contains the power of “fermentation,” how to use it, and cooking

Fermented flavored soy sauce, soy sauce koji recipe

Learn about rich flavored soy sauce and soy sauce koji to make healthy without boiling

Enoki koji recipe with mushroom flavor

Learn how to prepare your own flavor with easy ingredients, and learn how to use it

Transferring a versatile sauce specialized in the restaurant industry

From vegan cafes to yakiniku restaurants, learn how to make specialized sauces and dressings

Storing vegetables wisely

Learn how to make fermented water that can keep vegetables for longer than 1 month

Making 8 kinds of dishes using salt koji

Salt-fermented seasoning and salt-koji, which also contains flavor and acidity, add flavor to the dish

Using soy sauce koji to make 3 dishes

The fresh flavor of soy sauce and soy sauce koji makes the most of the mild and savory flavor

Using Enoki Koji to Make 3 Dishes

Learn how to cook enoki seaweed, a fermented seasoning with mushroom flavor and dietary fiber

Do you think healthy food doesn't taste good?


Why don't healthy foods taste good?
I want to eat a vegetarian diet for health, but the taste is monotonous and can't last long!
Cooking vegetables requires a lot of hands and is a nuisance!


Have you ever had to worry about the above? This is also a problem I had every time I had to eat at home for my family. whereupon Healthy food that will make everyone nod that it is delicious, food rich in flavor, and ways to shorten cooking timeI came to research.


I found the right answer

Cooking should never be difficult to learn. I'll do it once or twice, but I won't be able to use it for the rest of my life. The food you eat at home shouldn't be burdensome to the person doing it. Our role Brilliance of natural seasonal ingredients with minimal seasoningI have to stop at it.


The answer to that Development of sauces, condiments (), and condimentsIt was. However, I needed condiments that didn't deviate from my standards and principles, not just imitate the quality and taste that could be easily obtained from the outside.


Fermented seasoning without failure through 3 principles


First, you have to be healthy with natural materials
Second, the taste must be good
Third, it must be easy to make.

This is while watching the flavor, nutrition, and storability improved by mixing minimal natural ingredients and fermenting! I wanted to. Therefore, we have developed a number of fermented seasonings, and through this, many people like it not only shortens cooking time, but also takes care of health!


The immense power of fermentation

Fermentation has the effect of breaking down food by cutting it with scissors so that microorganisms can easily digest it. Therefore, if you consume fermented seasonings, the food's Facilitate digestion and excretion I'll do it. In addition, the various nutrients and components produced during fermentation Enhances the taste of food Finally, it suppresses bacteria that are harmful to humans due to the antagonistic effects of microorganisms It enhances preservability. Therefore, if you use it in commonly eaten dishes, you will add the power of fermentation to everyday food.


17 kinds of dishes using 3 kinds of fermented seasonings

In this class, it is the most basic fermented seasoning Salt koji, soy sauce koji, enokiI'm going to make one! And I used it 17 kinds of dishesI'm going to make it. In addition to newly used dishes, I will show you how to use it in traditional dishes, as well as how to make fermented water that enhances the storability of vegetables one by one.


How to make 8 dishes with salt koji

I'll show you how to make fermented water that uses salt koji to increase the storage capacity of vegetables, how to make brown rice that spreads well and is soft and digestible, how to make the flavor of sundubu jjigae that is difficult to taste, how to make fried tofu that tastes better than fried eggs, how to make tofu cheese, how to make salad with tofu cheese, a variation of tofu cheese that goes well with bread, and how to make soft pork ginger roast.


How to make 5 dishes with soy sauce

I'll show you how to make sautéed cherry tomatoes using soy sauce, steamed pa-soju that goes well with meat, mixed with green vegetables, stir-fried tot vegetables, and how to make chapchae using it.


How to make 4 dishes with enoki koji

I'll show you how to make corn chowder using enoki koi, how to make potato stew, fried scallops, and rice crackers.


Making fermented koji dressing with 3 types of koji

I'm going to make perilla oil dressing with salt koji, mustard dressing with soy sauce koji, and pepper dressing with enoki koji! Discover a different kind of fermented yeast dressing.


To be healthy for a long time

It's not the kind of sauce (seasoning) that catches me, makes it difficult to make up my mind, and then spoiled in the fridge once or twice. Easy to make once, can be eaten for at least 3 months, up to 1 year, and can be used in any Korean, Western, or Chinese food in everyday lifeIt's such a seasoning that I'm busy using because I can do it!


“Fermentation” may seem difficult, or you may feel like you have to wait a long time. Fermented condiments using rice malt are prepared in a minimum of 3 days (summer) to a maximum of 10 days (winter) by fermenting at room temperature, and are easier than making regular salad dressings. Because Finished with minimal ingredientsBecause it's going to be.


Enriching everyday home-cooked meals

How about decorating an ordinary meal with such a nice fermented seasoning in a variety of ways? I'll give you all the know-how I've accumulated as a macrobiotic/health food expert for 20 years!



Welcome to the world of fermented condiments!


When taking a class, add a recipe book to the class notebook

We will provide it as an attached PDF file.

Class Kit · Coaching Session


Fresh products (tofu, vegetables, etc.) were not included in the kit. The class notes will tell you the details of the required materials, so please prepare them separately.

ALL IN ONE KIT

  • Rice yeast : Rice koji containing yeast bacteria is shipped frozen. Once you receive it, store it in the refrigerator if you want to use it right away, or in the freezer if you want to leave it behind.
  • Bamboo salt : Bamboo salt made by putting sea salt in a bamboo barrel, burning it with oak wood, and roasting it at a high temperature.
  • Korean soy sauce : It is a traditional Korean soy sauce (soup soy sauce/Joseon soy sauce). Lee Yang Ji's Kitchen School rarely uses brewed soy sauce (or dark soy sauce), and Korean soy sauce is used throughout all dishes. A 3-year aged soy sauce with deep flavor and sweetness.



Hangul labeling in accordance with the Food Safety Act



📩 The package is subject to some changes, and we will be fully informed if there are any changes.

Curriculum

Creator

YJ. kitchen

YJ. kitchen

I'm Lee Yang Ji, a natural healthy food cooking researcher.

Hallo

For the first time in Korea for 20 years 'Macrobiotic' It is promoting a vegetarian meal method called Lee Yang JiIt's.



From everyday home-cooked meals to healthy restaurant menus with easy and tasty recipes

In the meantime, I've been introducing philosophies and recipes for healthy food through offline cooking classes.


We also deliver seasonal vegetables and food through YouTube 'Yiyangji TV' and Naver TV videos.


In this online class, I would like to share my long-standing experience and know-how in the fields of macrobiotics, natural food, and vegetable cooking.


I'll tell you my usual cooking principles.

1. It must be healthy and tasty.

2. Be sure to add a sense of season.

3. It should be easy to make.

4. It must have a lifelong collectible value.



His books include “Macrobiotic Home Meal,” “Vegetarian Time,” “The Strongest Immunity Table to Save Lives,”

There is such a thing as “One vegetable dish a day.”

macro_biotic

macro_biotic

이양지TV

이양지TV

View similar classes you might also like

Kim Hyun-ok's Detox Table, a miraculous cooking recipe that releases toxins from my bodyHealthy  |  Kim Hyeonok

Notes on Copyright Protection

  • All videos and materials included in the class are protected intellectual property under relevant laws.
  • You may face legal action if you copy, distribute, transmit, modify or edit the videos or materials included in the class without permission.
CLASS 101, LLC.
1201 North Market St. Suite 111, Wilmington, DE, 19801
support@101.inc