Korean Kitchen

Step into the vibrant world of Korean home cooking in this hands-on class centered around bold flavors, balanced textures, and beautifully composed dishes. You’ll learn how to build a complete Korean meal using essential techniques like marinating, stir-frying, seasoning vegetables (namul), and folding dumplings. From sizzling beef bibimbap to handmade mandu and a colorful spread of banchan, this class is a delicious introduction to the heart of Korean everyday cooking.

Instructor: Shawnie Kelley

On the Menu:

Beef Bibimbap – A signature Korean rice bowl topped with seasoned vegetables, marinated beef, a fried egg, and gochujang sauce. Students will learn how to prepare and layer components for a balanced, flavorful, and visually striking dish.

Pork and Kimchi Mandu– Handmade dumplings filled with savory pork, kimchi, and aromatics, then pan-fried or steamed until golden and tender. This dish teaches folding techniques and building bold, well-seasoned fillings.

Banchan – Spicy Cucumber Salad, Quick Kimchi, Seasoned Spinach, Seasoned bean sprouts: A traditional assortment of small vegetable dishes that bring balance and variety to the meal. Students will prepare several quick, flavorful sides including spicy cucumber salad, quick kimchi,

seasoned spinach, and seasoned bean sprouts, learning how simple seasoning transforms everyday vegetables into essential Korean accompaniments.