Prologue / Index

Basic Guide
- Please read this before starting class!
- Controlling the fire “The taste of the fire is more important than the taste of the hand”
- Measuring “Measuring to get the right taste”
- Seasoning “Seasonings that fill in the 2% missing flavor”

Lent term.
March to May
Week 1: Spring vegetable seafood cold salad, wild chive and cucumber salad, yukgaejang / Week 2: Spring vegetable chicken bulgogi pizza, cucumber and beet radish pickles, shrimp cream sauce spaghetti / Week 3: Chamnamul pancake, clam meat soybean paste stew with lettuce and lettuce wraps, stir-fried pork with red pepper paste / Week 4: Ttukbaegi egg stew, Chamnamul and anchovy fried rice, stir-fried octopus / Week 5: Mung bean sprout and bean sprout salad, crunchy cubed radish kimchi, spicy braised pork ribs / Week 6: Seafood japchae, squid, cucumber and doubanjang salad, beef shabu-shabu / Week 7: Braised pork belly with perilla leaf and green onion slices, green onion kimchi, spicy fish stew / Week 8: Beef salad, basil tomato tteokbokki, mushroom tteokgalbi / Week 9: Shiitake mushroom and chicken gangjeong, perilla leaf soybean paste pickles, aged kimchi-flavored pork Kimchi stew / Week 10: Seasoned bracken fernbrake, soy sauce marinated chicken bulgogi, seasoned whelk and green onion with somen / Week 11: Soy sauce marinated crab, mushroom soft tofu and perilla seed soup, 3 kinds of pickled vegetables (bear's tail pickled vegetables, perilla leaf pickled vegetables, onion pickled vegetables) / Week 12 (spring semester special lecture) 3 kinds of kimbap that cultural center members are crazy about: spicy pork kimbap, wine-braised kimbap, and nut-filled anchovy kimbap

Summer semester.
June to August
Week 1: Chadolbagi potato gochujang stew, codfish gangjeong, seasoned bellflower root and perilla leaves / Week 2: Bibim naengmyeon, seasoned cucumber and peppers
Fruit-seasoned grilled pork belly / Week 3 Braised tofu with beef brisket, beef and perilla leaf hotpot, Chinese-style cold japchae / Week 4 Bean sprouts, celery, and dried shrimp pancakes, shrimp and jellyfish cold salad, summer dongchimi / Week 5 Stir-fried eggplant with fish cake, braised shredded chili peppers with soybean powder, soft tofu stew / Week 6 Seasoned seaweed and tomato, seasoned nutritious chives, black rice and nutritious samgyetang / Week 7 Steamed egg pudding, beef and egg rice bowl, chicken and eggplant stir-fry / Week 8 Zucchini namul, braised fish cake and shredded chili peppers, flower shrimp and avocado soybean paste stew / Week 9 Stir-fried shredded potatoes and paprika, stir-fried dried shrimp with garlic shoots, mushroom bulgogi / Week 10 Cold cucumber and seaweed soup, braised potatoes and onions, Sichuan-style stir-fried eggplant / Week 11 Cabbage kimchi, pickled radish and squid with salted seafood, royal medicinal chicken porridge / Week 12 (summer semester special lecture) The 9 fruits that cultural center members most wanted to learn: apples, grapefruit, kiwi, pineapple, melon, mango, cantaloupe, watermelon, and banana.

Fall semester.
September to November
Week 1: Grilled pollack seasoned with seasoning, braised burdock, stir-fried squid / Week 2: Stir-fried taro, Gaeseong-style pork bulgogi, braised hairtail
/ Week 3 Braised short ribs, spinach and bracken, bellflower root, beef meatballs, shrimp pancake, squid pancake, red pepper pancake / Week 4 Spicy stir-fried chicken, braised fish with perilla leaves, stir-fried oyster mushrooms / Week 5 Mapo tofu, cucumber pickles with doubanjang, fried shrimp / Week 6 Braised lotus root, stir-fried chicken and doubanjang vegetables, spicy braised monkfish / Week 7 Raw radish salad, seasoned crab salad, clear cod soup / Week 8 Beef radish soup, crispy stir-fried anchovies, stir-fried octopus and water parsley / Week 9 Saladed lotus root and shrimp, chive and egg soup, stir-fried chives and flower bread / Week 10 Cabbage and cabbage kimchi, braised pork belly with ginger sauce, white kimchi / Week 11 LA marinated ribs, braised mackerel and kimchi, stir-fried tofu and shrimp / Week 12 (Fall semester special lecture) students Kim Seon-young's top-rated sandwiches: Onion Jam Sandwich, Shrimp Arugula Sandwich, Cajun Chicken Sandwich

Winter semester.
December to February
Week 1: Chinese pickled vegetables, shrimp and broccoli stir-fry, unusual steamed fish (jingzhengyu) / Week 2: braised cod, beef and seaweed soup, seasoned radish and red pepper leaves / Week 3: spinach and apple kimchi, red bean noodles, red bean porridge with fresh egg / Week 4: wine-braised chicken, steak & wine sauce, rice noodle salad / Week 5: spicy oyster tteokguk with spicy fish, pickled young oysters, Andong-style steamed chicken / Week 6: yulrin-gi, sweet pumpkin salad, spicy stir-fried rice noodles / Week 7: beef soup, seasoned green laver and radish salad, spicy braised mackerel / Week 8: stir-fried green laver and rice cakes, shabu-shabu budaejjigae, braised quail eggs and mushrooms / Week 9: kimchi and meat dumplings, dumpling hotpot, pumpkin sikhye, mung bean pancake / Week 10: maekjeok (rice cake), vegetable seasoned with perilla sauce, mussel and oyster jjambbong / Week 11: Full Moon Mixed Grain Rice & Pumpkin and Goji Vegetables, Stir-fried Dried Sweet Potato Stems, Stir-fried Dried Wild Chwinamul, Stir-fried Dried Eggplant / Week 12 (Winter Semester Special Lecture) Super Easy Desserts Perfect for Home Parties Recommended by Seonyoung Kim: Super Easy Candy, Egg Pudding, Sweet Red Bean Fondue, Green Tea Tiramisu

1.
For all those who are worried about preparing meals in spring, summer, fall, and winter, one book contains the best of teacher Kim Seon-yeong.
I carefully created it by collecting only the class menu.
Side dishes, stews, soups, one-bowl dishes, and even kimchi, sikhye, and dumplings—all the dishes you've always wanted to learn, all in one book!

2.
It was composed taking into account the seasons and anniversaries.
Enjoy the four seasons in one book with menus perfect for special occasions like White Day, Chuseok, and Christmas!

3.
We've introduced three menus that are perfect for a single meal.
For the parking lot menu, I chose three items that go well together.
All your diet worries are solved with this one book!

4.
It contains vivid and useful tips from cultural center lectures.
A book filled with cooking know-how, ingredient introductions, and applied recipes from Chef Kim Seon-yeong that are beyond the scope of recipes!

5.
We used seasonings and seasonal ingredients that are commonly available around us.
Recipes you can make right now, all in one book!

6.
The last lecture of each semester introduced a special menu essential for each season.
Delicious kimbap, fruit slices, sandwiches, and party desserts all in this one book!

7.
All recipes have been thoroughly re-verified by the Test Kitchen Team of Recipe Factory, a company specializing in menu development and cookbook publishing, to ensure their perfection.
If you have any questions while following along, you can also get after-sales service through the reader online cafe (cafe.naver.com/superecipe) or the reader center.