A chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Hooni Kim, chef/owner of Danji and Hanjan, discussed his eagerly-anticipated cookbook, My Korea: Traditional Flavors, Modern Recipes, his insight and deep knowledge on Korean cuisine, and the challenges he faces as a restaurateur in New York City during […]
Three of the most acclaimed restaurateurs in New York talk about the past, present and future of “Korean” restaurants in the city and beyond: Simon Kim of Cote; Jenny Kwak of Haenyeo; and Ellia Park of Atoboy & Atomix. Moderated by Matt Rodbard. Beyond 32nd Street: “Korean” Restaurants of the Moment […]
SOLD OUT Maangchi is back! Author of Maangchi’s Real Korean Cooking, founder of Maangchi.com, and one of YouTube’s most popular chefs with a staggering 3.7 million subscribers, Maangchi is warmly regarded as the go-to authority on Korean cuisine. Her second book, Maangchi’s Big Book of Korean Cooking, is the definitive book on not only Korean […]
The Korea Society is proud to co-present the U.S. premier of South Korean Documentary Film, The Wandering Chef, during the Margaret Mead Film Festival at the American Museum of Natural History. Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox ingredients—acorns, weeds, and moss. Along his way, he […]
Join us for a fun evening to learn about – and taste! – the signature alcoholic beverages of Korea: Soju and Makgeolli: what makes them so unique and tasty, and how they are becoming ever so popular outside of Korea. Meet the young Korean Americans continuing and putting their own marks on the tradition. Free […]
Shin Kim, Founder of Banchan Story, demonstrates how to make simple and flavorful Korean-inspired holiday dishes you can make at home for gatherings such as Thanksgiving, Christmas, and New Years! For food enthusiasts interested in learning tips to incorporate Korean flavors in dishes for potluck parties, this event is not be missed! Rainbow Salad Kimchi […]
Kimchi is a staple side dish, known as banchan, in Korean cuisine. Made from salted and fermented vegetables, there are various types of kimchi, unique from region to region, depending on ingredients and weather conditions. Through its fermentation process, kimchi becomes a superfood containing vitamins A and B and minerals such as calcium and iron. […]
The Korea Society welcomes Wookwan, cookbook author of “Wookwan’s Korean Temple Food: The Road to the Taste of Enlightenment,” to introduce Korean temple food built on the philosophy of Buddhism along with the long tradition of Korean cuisine. Korean temple food “does not only provide nutrition for a healthy body, but preparing the food is a […]
Chef Douglas Kim, owner of Jeju Noodle Bar in the West Village, presents ramyun, the Korean equivalent of Japanese ramen, demonstrating distinct Korean flavors and ingredients. Brian Goldberg, the owner of Mr. Bing, with locations in the East Village, Urbanspace, and Madison Square Park, serves Beijing-style jianbing, one of the most popular Chinese street foods. […]
The Korea Society and China Institute host a Happy Hour for Young Professionals, featuring Noona’s Ice Cream. Network with other Young Professionals and enjoy a collection of Korean-inspired ice creams, along with complimentary drinks and light fare. Young Professionals’ Night with Noona’s Ice Cream Thursday, October 19, 2017 | 6:30 – 8:30 PM The […]
