A secret recipe that makes it easy to make Korean food is revealed

Have you ever been surprised by the number of side dishes during a trip to Korea or in a drama meal scene?

Actually, I can make a lot of side dishes thanks to the yangnyeom that I made and placed beforehand.

If you make yangnyeom, you can easily and happily make a variety of dishes, from side dishes to high-class Korean food, without looking at recipes.

In this class, I would like to introduce a versatile yangnyeom taught by my mother who has been running a cafeteria for 30 years in Seoul, South Korea.

In particular, all-purpose soy sauce fits well with the tastes of Japanese people who use soy sauce, and can be used with a variety of dishes, such as Japanese cuisine, so the scope of everyone's cuisine expands. If you make it using yangnyeom, it will also be easier to serve.

I'm going to teach everyone that know-how. If you make the sauce beforehand, it will ferment and become tasty, and it will last longer, making cooking even easier and more enjoyable.

An all-purpose soy sauce that makes Korean food even more enjoyable!

Learn how to make all-purpose soy sauce from the Nan-hee family, and learn how to make soy sauce dishes representing Korea, chapchae, bulgogi, and seafood pancake based on all-purpose soy sauce.

For those who are new to Korean cuisine, I will teach you how to choose ingredients, how to prepare them, how to store them, precautions, and applied cooking with ingredients that can be substituted in Japan.

Let's also make use of the all-purpose gochujang yangnyeom!

Learn how to make all-purpose gochujang yangnyeom from the Nan-hee family, and learn Korean cheese dak-galbi, stir-fried tofu with pork, and saury simmered in potatoes based on all-purpose gochujang.

I will teach you how to adjust the spiciness of gochujang yangnyeom, various ways to eat it deliciously, applied cooking, and even Korean culture.

How to use Korean miso that is different from Japanese miso!

Learn how to make Namhee's all-purpose tenjang (miso) yangnyeom, and learn how to make 3 types of namul with an all-purpose tenjang base, how to make bibimbap with namul, and how to make and eat tofu miso jjigae that goes well with miso bibimbap.

I will teach you how to make possums that boost immunity and how to make various ingredients in other ways.

Even Korean traditional jjjigae and soups!

Learn Nam-hee all-purpose jigae yangnyeom, and learn home-style jigae representing Korea with all-purpose jigae, sundubu jigae, yukgaejang jjigae, and budejigae.

If you have an all-purpose jjigae yangnyeom, you can learn how to make any kind of jjjigae delicious, how to arrange jjigae to suit your own taste, and how to adjust the spiciness.

You will learn various ways to make pudae jjigae, mainly.

Learn how to make basic dashi for Korean soup made simply and deliciously by the Nan-hee family. You will learn how to make egg soup, beef and wakame soup, and clam soup using the basic base of all-purpose soup stock.

We will also introduce a variety of dishes using dashi stock.

Samgyeopsal party is easy too!

Let's have a samgyeopsal party using the all-purpose yangnyeom we've learned so far!

You will learn about samgyeopsal, the sauce you put in when you wrap samgyeopsal and eat it, kimchi jjigae made with commercially available kimchi, green onion sauce that goes well with meat, and bean sprouts.　

I will also show you how to grill samgyeopsal, how to eat samgyeopsal, and dishes that are delicious if eaten with sangyeopsal. For example, I will also introduce how to make fried rice etc. with leftover samgyeopsal.

In this class, everyone will be able to understand basic Korean home-cooked yangnyeom, and you will be able to make 19 kinds of Korean home-cooked dishes using all-purpose yangnyeom!

I think you'll be able to enjoy Korean cuisine as a familiar dish more than ever. Let's enjoy all the charms of Korean cuisine with me!