The French have bouillabaisse, Italians have zuppa di pesce, and Koreans have maeuntang! Learn how to make this wonderful, spicy seafood stew in a hands-on workshop led by Chef Walter Rhee. He’ll complete the meal by demonstrating how to make the perfect accompanying appetizers, Korean seafood pancakes (pajeon) and candied anchovies (myul chi bokkum). Trained […]
On Chuseok, Korea’s Thanksgiving Day, families gather to celebrate the fall harvest and give thanks to their ancestors. The day includes a sumptuous feast, topped off with songpyeon, sesame and honey-filled rice cakes. Learn how to make these rice cakes from scratch in a hands-on workshop led by culinary instructor Shin Kim. She’ll also demonstrate […]
Explore the tastes of summertime in Korea in this cooking demonstration and hands on workshop led by culinary instructor and food writer, Shin Kim. Learn to prepare bibim guksu (spicy noodle salad), aehobak jeon (pan-fried summer squash), oi naengguk (chilled cucumber soup), and patbingsu (shaved ice with sweet red beans), all dishes that Koreans love […]
Shin Kim, culinary instructor and food writer, makes Mandoo in this hands-on workshop, while sharing fun historical stories and video clips that illustrate the cultural significance of the simple dumpling! She’ll demonstrate how to make steamed buns, a dipping sauce, and the wrappers from scratch. As a class, we’ll learn how to make kimchi mandoo […]
Learn all about the history of noodles in Korea, including the many different types, regional variations, and preparations; watch a demonstration of noodle-making; and sample a variety of delicious Korean noodle dishes at our “noodle bar” in an evening starring Korean noodles — guksu or myeon. Spun or knife-cut; made from buckwheat, acorn, or sweet […]
Combine two of life’s great pleasures: Korean dramas and food! Come watch an episode of one of last year’s most popular K-Dramas, Kimchi Family, a heartwarming story about a family that owns a traditional Korean restaurant with each episode centered on the preparation of a different type of delicious kimchi. Shin Kim, culinary instructor and […]
The American Museum of Natural History’s current exhibition Our Global Kitchen: Food, Nature, Culture explores the complex and intricate food system that brings what we eat from farm to fork. In sections devoted to growing, transporting, cooking, eating, tasting, and celebrating, the exhibition looks at the many ways that food is produced and moved throughout […]
(The Wednesday, May 1 program at The Korea Society is sold out. However, Venerable Dae Ahn will also be giving cooking classes at Contemporary Korean Kitchen on May 2, 4, and 5 so please visit CKK’s web site for further information.) Korean Temple Food with Venerable Dae Ahn from The Korea Society on Vimeo. […]
What makes K-Town one of the most vibrant cultural neighborhoods in New York City? Mother and daughter Hae Wha Pak and Christina Jang, owners of the popular K-Town restaurants Kunjip and New Wonjo, respectively, share the history, successes, and challenges that have transformed 32nd Street from a one restaurant neighborhood in 1979 to the densest […]
–SOLD OUT– Worried that Korean cuisine is too complex to cook at home? In this demonstration, Chef Walter Rhee shows how easy it is to make Korean classics, like fresh sautéed spicy cucumber (oi moochim), spicy fried rice cake (tteokbokki), Korean rice dumpling soup (tteokguk), chap chae, beef bulgogi, and pork bulgogi. […]
