Cathlyn's Korean Kitchen

This episode features traditional fermented sauces and seafood delicacies that have been consumed by Koreans for centuries. Recipes include sashimi bibimbap, pan fried oysters and calamari stir-fry.

Considered as the main Entree for Koreans, Cathlyn shows and explains the true meaning of ‘Bap’ for Koreans along with tips on how to make perfect, delicious and nutritious multigrain rice in a traditional stone pot. Other recipes include traditional Korean dipping sauce, delicious soup and fusion wrap.

This episode will explore the basics of Korean food culture and why a typical Korean meal is comprised of a variety of Banchan side dishes. Featuring Kimchi as the main ingredient, Cathlyn will share her family recipe of making quick and easy cabbage Kimchi along with other delicious fusion recipes.

Cathlyn visits a Chinese Korean chef who shows her how to pull noodles by hand. Featuring one of the most popular comfort foods of all times in Korea –Jajangmyeon noodles made with black bean sauce – Cathlyn also shares her recipes of making other popular fusion recipes such as pan fried dumplings and Don Katsu.

This episode explores the history of Korean BBQ and how it has evolved to become the most popular Korean food worldwide. Featured BBQ recipes are Chuncheon Chicken Dak Galbi and Galbi Short ribs.

Cathlyn shares two of the most popular Korean bar food recipes – spicy and savory kimchi, pork and tofu stir-fry and seasnail salad. Later she takes liquid chef ‘Woody’ on a night out in Koreatown to experience the drinking culture as well as try out various Korean traditional barfoods.

The program will explore how Seaweed and ginseng have evolved into becoming a medicinal food source for Koreans with health benefits for new moms. Cathlyn also shares a few healthy and delicious recipes such as seaweed soup, chicken ginseng soup and seaweed barley risotto.

Cathlyn explains the tradition and significance of Korean Tea ceremony which spans a history of more than 3,000 years. Delicious and nutritious recipes such as vegetarian bibimbap, calamari pancake and sorbet are created using aromatic and medicinal herbs such as Sook powder and Sook Gat known as crown daisies.

Cathlyn explains the history of Bun Sik and how it has evolved to offer a wide choice of delicious and healthful foods eaten as snacks or as a meal in Korea. She also performs a cooking demo at a special event in LA called Let’s Move California, introducing kid friendly, healthy Korean foods. Featured fast food recipes include Kim Bap roll, Odeng and sweet bean fruit parfait.

Cathlyn explains the different types of soups and why it plays such an important part of an every day meal for Koreans. Featured recipes include a popular sundubu chiggae, a spicy stew made with silken tofu and nutritious kimchi tofu chilli.

Cathlyn explains the symbolic foods that are prepared and eaten during special occasions, birthdays and festivals. She also explains why Koreans eat rice cake soup on the first day of New Year. Featured recipes include pan fried jeon, songpyeon rice cake and delicious fusion galbi burger.

The season ends with a special episode featuring Korean palace cuisine, foods that were once strictly prepared by experienced chefs with recipes passed down by previous generations, boasting healthy ingredients, artistic decorations and unique flavoring. Cathlyn visits a traditional restaurant in Koreatown that specializes in royal court cuisines and shows viewers how some of these dishes are made. Later she invites some of her friends to try out these foods for the first time.