In this class, you’ll be able to create your own authentic Korean dishes and learn about common ingredients and techniques used in Korean cooking. You will also learn about the importance of banchan (accompaniments to main dishes), which are a vital element to Korean cuisine. The class will go over a small lesson on fermentation processes for different types of kimchi.
Menu: Thin-sliced beef bulgogi (spicy and non-spicy options) with rice; various types of banchan — including, but not limited to kimchi, seasoned soybean sprouts, pickled radish and stir-fried zucchini. Students will also be able to sample some delicious soju with their meal.
Sunday, March 7th at 3pm