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Hyuna Kim

@hyuna.c.k

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📍Live in Singapore🇸🇬
Korean Cooking Class Teacher
Korean recipes with ingredients from SG supermarkets!
Private Dining & Inquiries 💌

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LA 갈비
This is how hotel chefs marinate LA galbi! 🥩

Easy, not too salty, and it comes off the pan dripping with glossy glaze. Let’s make it together!

💎 Soak out the blood thoroughly
💎 Marinate in a clear, light sauce so it’s never too
salty
💎 When grilling, add more marinade and reduce
it as you go. Keep shaking the pan so it won‘t
burn and the flavor soaks right in!

[ Ingredients / 4 servings ]

• 1kg galbi
• blood removal ( water + 4 tbsp sugar)
• 1 onion ( slice into 0.5cm thick ring)
• 1 stalk ( slice diagonally)
• 1/2 orange ( slice into 0.5cm thick ring)
• Marinade: 800ml water, 200ml soy sauce,
200ml sugar, 100ml pineapple juice (or pear)
1/4c cooking wine, 1 tbsp minced garlic,
black pepper powder, 2 tbsp sesame oil

[ How to Make ]

1. Soak the meat in sugar water for 15mins, then
another 15mins in clean water.
2. Rinse under running water, especially around the
bones. Drain and pat dry.
3. Cut the onion, scallion, and oranges.
4. Mix the marinade ingredients together, making
sure the sugar has dissolved.
5. Add the meat and top with the cut vegetables.
6. Let marinate in the fridge for at least 6hrs.
7. Preheat a nonstick pan on medium heat, then
add the meat with 2-3tbsp of the marinade.
8. Once the marinade starts to reduce, shake the
pan and flip the meat until the marinade is fully
absorbed with the meat.
9. Cut into squares and enjoy!

📌 Save this for your next BBQ day.

@junsbutchery

#galbi #lagalbi #koreanbbq #kbbq by @hyuna.c.k

November Cooking Class🧡

닭볶음탕 Spicy Braised Chicken Soup🥘

Hello everyone!
Here is the schedule for our November Korean cooking class!

For November, we’ve prepared a well-balanced, hearty Korean feast that’s perfect for sharing.
We’d love for you to join us!

< Menu >
• LA갈비 강정과 야채무침(Fry LA Galbi w Salad)
• 매콤한 닭볶음탕 (Spicy Braised Chicken)
• 두부소스를 곁들인 야채찜 샐러드 (Steamed Vegis
with Tofu Sauce)
• 콩나물 볶음 (Stir-fry Bean Sprout)
• 가지찜 무침 (Seasoned Steamed Egg Plant)

< English Class Schedule >
• 14 Nov Sat
• 21 Nov Sat
• 27 Nov Fri
• 28 Nov Sat

< Korean Class Schedule >
• 12 Nov Thu
• 13 Nov Fri
• 16 Nov Mon
• 17 Nov Tue
• 20 Nov Fri
• 24 Nov Tue
• 25 Nov Wed

Inquiries & Registration: DM or KakaoTalk ‘prcskim’

#cookingclasssg #koreancookingclasssg by @hyuna.c.k

Love Ganjang Gejang (soy-marinated crab) but find raw crabs hard to get? 🦀

Try it with salmon instead! 🍣

💎Massaging the salmon with salt firms up the
flesh, enhances the natural flavor, and eliminates
any fishy odor.

💎Do not let it sit in salt for too long, as it will draw
out too much moisture and alter the texture. 15 to 20 minutes is the sweet spot.

💎Pairs wonderfully with fresh wasabi, or served
over a warm bowl of rice as a delicious rice bowl.

💎Regular chilies work great, but tossing in some
shishito peppers (꽈리고추) takes the flavor and aroma to a whole new level.

[ Ingredients / 4 Servings]

• 500g Salmon (sushi grade) from
• 2tbsp salt + 2 dry kelp + cooking wine
• Seasoning : 160g soy sauce, 2tbsp udon tsuyu, 2 tbsp cooking wine, 30g sugar, 10clove garlic, 15g ginger, 1 onion, 1 dry kombu(5x5), 1 dry chili, 3tbsp bonito flake
• 1/2 onion + 10 shishito chili( or 3 green chili) + 1/2 lemon slices

[ How to Make ]

1. Massage the salmon with salt, cover it with cleaned dried kelp, pour over the cooking wine (cheongju), and let it sit for 15–20 minutes.
2. Bring the seasoning to a boil. Once boiling, turn off the heat, add the bonito flakes, cover with a lid, and let it aside for 5 minutes.
3. Strain the marinade through a fine mesh sieve and allow it to cool completely.
4. Gently rinse the cured salmon under cold running water, then thoroughly pat dry with paper towels.
5. Slice the salmon into 0.8–1 cm thick pieces and place them into an airtight container.
6. Add the sliced onion, chilies, and lemon, then pour the completely cooled marinade over everything.
7. Refrigerate and let it cure for 24 hours before serving.

🧡Soy crab lovers, this one is
an absolute must-try!

#soysaucesalmon #soysaucecrab #ricethief by @hyuna.c.k

If I could only eat ONE Korean side dish for days? Eomuk bokkeum (stir-fry fish cake)
Every single time. 🐟🔥

Spicy, savory, and I literally can‘t stop eating it.

💎 Make a batch, keep it in the fridge, and it tastes even BETTER the next day. And it never turns hard!

💎 Perfect with hot white rice, or straight from the
fridge in your lunchbox.

[ Ingredients ]

• 250g fish cake
• 1/2 onion, sliced
• 1/2 scallion, chopped
• 1 tbsp minced garlic

• 3 tbsp cooking oil
• 100ml water (optional: with 1/2 packet anchovy
powder)
• Seasoning Sauce (2 tbsp chili powder + 1.5 tbsp
soy sauce + 1 tbsp mirin + 4 tbsp rice syrup)
• 1 tbsp sesame oil
• sesame seeds

[ How to cook ]

1. Cut the fish cake into 1x4 cm strips, rinse with
hot water to remove excess oil, and drain well.
2. Heat 3 tbsp of oil in a pan and sauté the minced
garlic over medium heat until fragrant.
3. Add the fish cake, onion, and scallion, then stir-
fry for 2 to 3 minutes until slightly softened.
4. Pour in 100ml of water (or water with 1/2 packet
anchovy powder) and simmer over medium-low heat for 5 minutes.
5. Pour in the mixed seasoning sauce and simmer,
stirring occasionally, until the liquid reduces and
coats the fish cakes.
6. Turn off the heat, drizzle with sesame oil, and
sprinkle toasted sesame seeds on top.

💾 Save this for tonight’s dinner
👯 Tag someone who needs a new side dish!

#eomukbokkeum #koreanfishcake #koreansidedish #banchan by @hyuna.c.k

Abalone Pasta with Seaweed Pesto

Thank you all for making this such a wonderful month 🧡

See you in November for a Korean Cuisine!

#koreancookingclassinSG #koreanfood
#sgfoodstagram by @hyuna.c.k

My best-selling meal kit of all time.
흑당 고추장불고기🥓

I developed this dish around the deep, smoky sweetness of brown (black) sugar, and it became the most loved menu I ever launched.

Thick, sticky gochujang sauce clings to every slice, with a subtle caramel aroma from the brown sugar marinade.

Some customers stocked up on several packs at once. Now you can make it at home. 👇

[ Ingredients (serves / 4 servings) ]

• 500g sliced pork belly (or
collar)
• 4 tbsp brown sugar (black: 흑설탕)
• 2 tbsp soju or rice wine
• Seasoning (3 tbsp gochujang, 1 tbsp, chili powder, 1/4 grinded
apple 2 tbsp, minced garlic, 1/2
minced ginger, 1 tbsp rice
syrup (pure honey), 1/2 soy
sauce, sesame oil, pepper)

[ How to Make ]

1. Toss the pork with dark brown sugar and soju. Then rest 10 minutes.
2. Mix seasoning of the
ingredients.
3. Spread in a hot pan, cook on
medium-high heat, then mid-
low the heat so the sauce
doesn‘t burn.
4. Finish with a torch for that
smoky char. 🔥

📌 Save this for your next dinner!

#gochujang #koreanbbq #bulgogi #koreanfood #singaporefood sgfoodie mealkit easyrecipes by @hyuna.c.k

My students make me swear to keep this a secret… but I can’t. 🤫

Peanut butter ssamjang. 10 seconds, one bowl:

[ Ingredients]

* 3 tbsp doenjang (bean paste)
* 1 tbsp gochujang (chili paste)
* 2 tbsp peanut butter 👍👍
* 1 tbsp garlic
* 1tbsp sesame oil
* Apple juice (to adjust the thickness)

[ Ingredients for Shortcut ]

* 4 tbsp store-bought ssamjang
* 2 tbsp peanut butter
* garlic
* sesame oil
* black pepper, toasted sesame seeds

💎 Mix everything together in a bowl!

💎 Dip your BBQ in it, wrap it in lettuce or
steamed cabbage, or toss it with fresh
veggies! 🥬

#ssamjang #peanutbutterssamjang
#foodreel #sgfood by @hyuna.c.k

Enjoying our October Western Brunch class with such wonderful people!

Feel free to reach out anytime with inquiries about Hyuna Kim’s Cooking Class!!

👉 DM or https://hyunakculinary.com

#koreancookingclassinsg #brunchclass by @hyuna.c.k

Steamboat (shabu shabu) at home!
One pot, 10 minutes 🍲

💎 Cheap, easy, and perfect for a Haze day!

💎 Save this for your next steamboat night!

[ Ingredients / 4 servings ]

• 1000 ml water + 1 ramen soup packet
+ anchovy powder
• Cabbage, bean sprouts, mushrooms, bok choy
• 300g thinly sliced beef (or any meat you like!)
• 1 ramen noodle blocks
• Sauce: 6tbsp hot broth + 1 tbsp soy sauce +1/2tbsp sugar + ½ tbsp mustard + 1 chopped chilli 🌶️
• Congee: 1 bowl cooked rice + seaweed flakes
+ 1 egg

[ How to Make ]

1. Boil water + soup packet + anchovy powder
(or add 1 more ramen soup packet if you don’t
have it)
2. Add the veggies, then scoop out some hot broth
3. Mix the sauce ingredients
4. Swish the meat in the broth for a few seconds
5. Dip everything in the sauce. Shiok! 🤤
6. Add the noodles
7. Finish with rice + seaweed flakes + egg =
congee 🍚

👇 Who are you cooking this for? Tag them!

#sgfoodie #sghomecooking #steamboat
#koreancookinginsg by @hyuna.c.k

Moment🍅

Tomato Burrata Salad with Berry Sauce

#brunchidea #brunchclass #tomatosalad🍅 by @hyuna.c.k

This is Anthony Bourdain’s favorite sandwich

Ready in 5 minutes!!!
The ham & cheese sandwich you‘ll never get tired of 🥪🧀

No fancy ingredients, just one pan and 5 minutes!

Bakeri brioche bun, Provolone cheese, Mortadella ham - - > @coldstoragesg @redmartbylazada

[ Ingredients / 2 servings]

• 2 brioche buns
• 4~6 pcs of Mortadella ham (sliced ham)
• 4 slices fresh Provolone cheese (mozzarella)
• Mayo & honey mustard for the spread

[ How to make ]

1. Layer ham in a pan and melt cheese right over it.
2. Toast the buns until crispy in the pan.
3. Spread mayo on one side and mustard on the
other side of the bun.
4. Stack the cheesy ham on top of buns.

Simple, but it‘s incredibly addictive.

Would you pick this over kaya toast?
Tell me in the comments! 👇

Save this for your weekend breakfast. 🔖

#hamandcheese #sandwichrecipe #5minutemeals #anthonybourdain #brunchideas by @hyuna.c.k

#tablesetting #cookingclass by @hyuna.c.k