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[Korean cuisine expert Kim Yeon-jeong]

Korean cuisine researcher.She is the head of the Korean cooking school "Han Samo."Born in Bucheon, Gyeonggi-do, near Seoul.Feeling skeptical about the fact that Korean food being introduced in Japan was becoming too Japanese-style, he started a blog called "Shinmi: Not to be outdone by Korean restaurants!" in 2010, which quickly became the number one search result on Yahoo and Google.In 2011, she opened a Korean cooking class.They serve authentic Korean food with the motto of "Korean cuisine that is just as good as what you'd get in a restaurant," preserving the authentic flavor of the original.

In particular, the cooking classes quickly became highly booked, with many raving about how "Japanese ingredients can produce such authentic flavors!" and "You can learn Korean recipes in a practical format."In 2020, she ventured into YouTube and launched "Yeonjung's Authentic Korean Recipes" (with approximately 119,000 subscribers).(As of June 2023)

Major publications

Mynavi Publishing Yeongjeong's Happy Korean Food

KADOKAWA Publishing Korean Food for One

Oizumi Bookstore: Make the authentic taste at home! Korean food and snacks that you can't go wrong with

【Course content】

■ Kim Yong-jang's Banchan [Korean side dish] 7-item set

・Zucchini Namul

・Lotus root boiled in gochujang

・Garlic sprout namul

・Korean fried oden

・Gizzard Teppanyaki

・Squid in vinegar

・Namul [Cabbage Namul]

■ Tentacle Tempura Tteokbokki

■ Mung bean pancakes at Seoul's famous market, Gwangjang Market

Chijimi is a type of pancake made by deep-frying a dough containing ground mung beans and vegetables.

It has a completely different texture and flavor from the chijimi commonly eaten in Japan.

■ Yongjeong's Deji Galbi (Pork Yangnyeom Galbi)

This dish is made by marinating and seasoning pork ribs and grilling them on a hot plate or wire rack.

Desi means "pig" and kalbi means "rib meat".The key to the taste of deji kalbi is the flavor of the sauce it is marinated in.

■ Chusamkop [Three types of greedy dishes: jukmi, samgyeopsal, and horumon teppanyaki]

Tender chukmi, samgyeopsal and innards seasoned with a spicy sauce.

This is a dish for those who are greedy, as it allows you to eat both jjukmi and samgyeopsal.

It goes great with rice and alcohol!

・Leaf lettuce [sunny lettuce]

・Rice set for the final course

■ Korea's classic summer cold noodles ☆ Yeolmu Kimchi Cold Noodles [Water Kimchi Cold Noodles]

The soup is made with ice-chilled marinade liquid, making this a delicious fermented noodle dish perfect for summer, allowing you to enjoy the lactic acid bacteria to the fullest.Beautiful cold noodles packed with lactic acid bacteria that are good for your skin.

■ Dessert

Seasonal dessert