5 Class Projects
It takes about hour(s) to complete each project.
Soothing host chapchae
Soothing miso sundubu
Burnt eggplant dipping sauce
Miso eggplant tomato sauce
Twice-baked Moroccan eggplant dish
Skills You’ll Learn
Vegan plating
Learn how to make the most of the natural colors of the main ingredients.
A fresh look at appeasement
Learn new ways to combine familiar ingredients.
Find the new appeal of eggplant
Let's make international cuisine that makes good use of the texture of eggplant.
About the class
In modern society, the culture of quickly filling up a meal for food delivery has become pervasive. There are so many ingredients I need to prepare for cooking, and if I think about refining the ingredients and cleaning things up, I choose delivery today as well.
If you have an unknown sense of guilt, such as plastic waste from food delivery, turbulent fullness, and a stuffy mouth left behind by pungent flavors, I hope this class will help you regain healthy eating habits with simple but tasty vegetable dishes.
Course effect
- Avoiding long work hours, you can complete three meals a day quickly and healthily
- Learn how to bring out the deepest flavor of vegetables with easy recipes
- Beautiful plating can be completed with the natural color of vegetables
- You can make up a meal plan with ingredients that can be easily purchased by a single family
Recommended classes
- Those who want to fix eating habits centered on eating out and food delivery
- Those who are usually interested in cooking but are tired of limited recipes
- Business people in their 20s and 30s who were interested in healthy eating but didn't know how to get started
2 reasons why this class is special
❶ Creative cuisine inspired from all over the world and local Koreans
I learned cooking knowledge from various cultures that I experienced while traveling and living all over the world, and learned how to make the most of the characteristics of vegetables through close relationships with Korean farmers. This class covers materials that symbolize spring and summer. Vegetables from the ground we step on are the best ingredients for our bodies.
❷ A way to look at things from a slightly different perspective
The goal that my class wants to take is not something that requires a big effort to put something into practice; it's a way to look at what we already have from a slightly different perspective. This is the kind of eating habit where you can notice changes in your body by eating the most common seasonal vegetables around us in various ways.
Instead of randomly lowering salinity, we included a lifestyle where you can practice healthy eating habits by adjusting the seasoning in a healthy way and adding sensitive plating.
Required for classes
Here's what you need to prepare.
1. Material kit
Everything you need to prepare for the class all at once
This is the material kit required to take the Dasha Creator Class.
- 55g whole pepper
- 60g cumin powder
- Coriander powder 60g
- 80g paprika powder
- 90 grams of laurel leaves
- Basil 20g
- 12 g parsley
❗️ Please prepare in advance before attending the course.
- This product is not included in the kit, but is required for taking classes.
- You can take classes with products from all brands.
- olive oil
Able to improve quality
We will introduce additional components.
1.Cooking tweezers forceps 25cm
Made of hygienic stainless steel, these are lightweight, easy-to-clean, and hygienic cooking tweezers. Composed of a size of 25 cm, they are suitable for a variety of delicate dishes.
2. Leaf plate 23 cm
🚚 ️ This is a shipping-related guide.
- Depending on inventory availability, kit components may be shipped in replacement with other similar products.
- For inquiries about product defects and misdelivery, please contact Class 101 Customer Service
- When purchasing a corresponding class kit, it may be shipped in installments depending on the components.
Curriculum
Creator
Dasha
I'm Dasha, a seasonal plant recipe creator who lives in Jeju and unravels the mind for the environment and non-human animals through cooking. I also learned about the importance and value of cooking using seasonal vegetables through the influence of my grandmother, who sticks to traditional cooking methods and family members who follow the path of a niguni monk. After experiencing these eating habits, I started the class because I wanted to share my body, mind, and quality of life that had changed so much with everyone.
haveyoueverhadkimchi
