| Dae Jang-geum Symposium Cooking Demonstration |
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| Fish Boiled in Sauce (Saengseon Jorim) |
| Chef Lee's recipe in her cookbook calls for any type of fresh fish. However, a firm white-meat fish works best for this dish. For the demonstration, tai (aka red snapper) was used. Its bones are very hard, so don't hesitate to ask the butcher to cut the fish into 2-3 inch chunks. Chef Lee's tip: rinse the cleaned fish in vinegar water. Vinegar helps to soften the fish bones. |
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| Fried Dumplings (Twigim mandu) |
| This is the Korean version of fried dumplings (aka potstickers). Looks and tastes marvelous. |