Co-hosted by the Military and Family Readiness Center (M&FRC) and the USO, and held in the USO kitchen located in the same building, the cooking class is a bi-monthly event featuring globally inspired menus. Alison Rock, an accomplished chef and long-time Korean non-resident, led our class through the preparation of Beef Bulgogi, Spicy Pork, and Korean Snickerdoodles, a delectable treat of her own creation that was the culinary highlight of the evening. Hot tip: The cookies are a 

palate-pleasing combination of buttery, salty, sweet & spicy goodness that also pairs beautifully with coffee in the morning. Read the next article to learn how to make them at home! You can thank me later. 

Jeyuk bokkeum (제육볶음) Spicy Pork

By Alison Rock

Ingredients

2 pounds thinly sliced pork 

½ Medium Onion  (sliced)

3 Scallions  (cut into 2-inch pieces)

2 tablespoons Gochujang  (6 if you can handle the heat) Korean fermented Chili paste

2 tablespoons Gochugaru – Korean red pepper powder

3 tablespoons Soy Sauce

1 tablespoons Rice Wine  (or mirin)

3 tablespoons brown sugar

2 tablespoons Sesame Oil

1 tablespoons Garlic  (minced)

1 tablespoon Ginger  (grated)

½ Small Apple  (grated, 3 - 4 tablespoons)

Step 1

Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions, and toss again. 

Let it sit for about 30 minutes.

Step 2

Grill or pan-fry in a skillet (in 2 batches) over medium-high heat until slightly caramelized. Adjust the heat as necessary. Serve over rice or with lettuce.

Bulgogi is a ubiquitous Korean dish most non-natives recognize instantly and can order with moderate-to-high confidence. Spicy Pork, on the other hand, strikes a bit of fear into the uninitiated foreigner. South Korea is famous for its spicy cuisine, so it is wise to approach with caution. Anticipating our tender American palates, Alison had already adjusted the recipe to feature a low-key burn, rather than a 3-alarm emergency. With aprons on, prior cooking experience assessed, and fears abated, the class commenced. 

We asked Ms. Tokhui Kim, the Cultural Awareness Specialist for the M&FRC and cooking class coordinator,  if there is a slang term for foreigners who can't handle the Korean culinary heat. She shared that Koreans who prefer their dishes less spicy jokingly refer to themselves as 맵찔이 (pronounced "maeb-jjir-i") which can be translated into English as "someone who can't handle spicy food" or more simply as "spice intolerant." Another informal way to say it would be "a spice wimp" or "spice weakling," which captures the playful tone of "맵찔이." The phrase 맵찔이 is made up of two parts:'맵다' (maeb-da) meaning 'spicy' and '찔이' (jir-i) is a suffix used to indicate a person who is weak or easily affected by something, but literally translates as “pathetic",  "pitiful",  or "lame"

Attendance at these events is limited to allow each participant an opportunity to practice their cooking skills and contribute to the final meal. It is an immersive cooking experience for all skill levels that adapts to the needs of the group. With Alison's calm and competent guidance, we rotated through chopping, measuring, mixing, scooping, cooking, and washing responsibilities. Each step was explained, and each ingredient was discussed. Experienced home cooks were situated next to beginners, facilitating smooth transitions and an easy pace. When finished, we gathered at tables to enjoy the fruits of our labor, made tastier by having contributed to its preparation.

Although I went to the event prepared to write a story about the meal, I was drawn in by the people. I was captivated by the intersection of career fields and life stories that were teased out while julienning vegetables, passing measuring tools back and forth, and chatting as meat sizzled in a wok. Newly arrived or visiting families worked alongside augmentees, while seasoned active duty members and spouses shared tips about the area and discussed the pros and cons of prior assignments. Bursts of laughter peppered the evening as helpful suggestions were volleyed back and forth. Requests to exchange contact information could be heard as the food was plated and seats were selected. Within two days of attending the class, I'd run into 80% of my fellow classmates at different events, helping to anchor my newly-arrived-to-Korea overwhelm with familiar faces. 

Whether you'd like to learn more about cooking, make new friends or gather with existing ones, find a new recipe, or just switch up your dinner routine for the night, you'll find that there is something for everyone at these cooking classes. Sign up and attend with an open mind. You, too, may find that you go for the food but leave with a whole lot more. 

The M&FRC publishes a monthly calendar of events found on their website, their Facebook page, and on Instagram. Contact 0505-784-5440 for more information or to sign up for classes. 

While the cooking classes can accommodate older children on a case-by-case basis, these classes are typically an opportunity for service members and/or spouses to congregate and converse. 

Website: https://51fss.com/military-family-readiness-center/

Facebook: https://www.facebook.com/oafrc.vol.3

Instagram: https://www.instagram.com/osanairbasemfrc?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

About the Author

Sierra Beaton is a prolific reader, writer, and memory keeper. She enjoys capturing daily life through photography, regularly subjecting her family to new recipes, making friends out of strangers, and is easily distracted by plants.

As a seasoned military spouse, mom to three kids, and generally curious individual, she's had the opportunity to learn a lot of things she never knew she needed to know. She enjoys sifting through her lived experiences and sharing her observations with others.