Picture this: You’re watching a group of chefs compete in the nail-biting world of a culinary survival show, each chef demonstrating their unique cooking styles and recipe secrets. Now imagine the tantalizing taste and aroma of traditional Korean dishes, the creative participants on Netflix’s cooking survival show ‘Culinary Class Wars’ bring to life. Chefs such as the ‘Cooking Maniac’ Yoon Nam-no, the ‘K-Pasta Master’ Lee Tae-woo, the ‘Yeong Chicken’ Jason Oh, and the ‘Secret Course’ Park Jun-seoung.
Two years ago, South Korea caught a glimpse of these prodigious chefs during a series named “Taste of Hansik,” revealing their traditional Korean recipes to the public. These chefs took their cooking styles to a whole new level when they went on to compete in ‘Culinary Class Wars.’
Among these chefs, Yoon Nam-no, nicknamed the “Cooking Maniac,” was a standout participant who reached the top eight contestants on the show. His talent and passion for food were truly showcased in each episode. Yoon Nam-no, head chef at Deepin in central Seoul, highlights the possibility of incorporating traditional Korean meal elements into Western-style dishes. He proposes the inclusion of a fresh Korean salad called geotjeori into everyday meals, subtly blending Korean influences with Western dining experiences.
Another participant from the ‘Culinary Class Wars,’ the ‘K-Pasta Master’ Lee Tae-woo, offers a fresh take on the utilization of buckwheat noodles, typically associated with naengmyeon (noodles in cold meat broth). He introduces the concept of makguksu, referring to dishes made with buckwheat noodles mixed with a variety of ingredients such as hot pepper paste or perilla seed oil. His weakness for experimentation doesn’t stop here. Lee indulges in the diverse flavors of traditional Korean dishes while recommending a unique recipe with fresh herring roe and napa cabbage. This meal is perfect for the fall season when napa cabbage, an essential ingredient in Kimchi, is harvested.
You cannot speak about Korean cuisine without mentioning the ubiquitous staple, Bibim guksu. The term bibim means “mix”, and this dish forms the basis for a variety of noodles mixed with gochujang, gochujang sauce recipes, and spring vegetables. The spicy sauce enhances the flavor of the spring vegetables complimenting an addition of raw Korean beef called hanwoo. The dish warrants a special mention, for its versatility supports a wide array of variations.
Another chef who captured everyone’s attention in the survival show is the ‘Yeong Chicken’ Jason Oh. His culinary expertise was demonstrated by introducing a novel recipe featuring a stew made with soft tofu known as Sundubu jjigae. Globally renowned for its velvety texture, Sundubu jjigae is typically seasoned with gochujang and hot pepper flakes. Depending on individual preferences, it can be enhanced with the addition of kimchi or a deeper flavor of beef or seafood broth. Oh is also credited with recreating a version of the egg rice dish, a beloved comfort food for Koreans.
Lastly, the ‘Secret Course’ chef Park Jun-seoung wars through the gastronomic battles with his mouth-watering Ganjang gyeran bap, an egg over rice seasoned with soy sauce. This is a nostalgic meal many Koreans relish due to its simplicity and quick preparation. He further introduces another familiar Korean dish, the Yeolmu bibimbap. Made with yeolmu or young radish, bibimbap is known for its satisfying taste and refreshing crunchiness that attracts diners with every bite. A further added variety to his repertoire includes Mandu or dumplings, a common freezer staple in Korean households and Squash Jeon, a pan-fried or battered fritter dish prepared with squash instead of the more common zucchini ingredient.
The fantastic fusion of flavors, techniques, and a rich cultural immersion makes Korean cuisine a gastronomic adventure worth exploring. As the contestants on Netflix’s ‘Culinary Class Wars’ have demonstrated, traditional Korean recipes can inspire innovation and sophistication, transforming an ordinary meal into a culinary masterpiece.
