Bar Snacks & Beyond: How to Eat (and Drink!) Like a Korean with Irene Yoo

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:

• Soy Sauce Jalapeño Pickles
• Seafood Pancakes (Haemul Pajeon)
• Banana Milk Cocktail
• Plus, everything you want to know about soju, makgeolli and Korean drinking culture

Description:

The author of the new book “Soju Party” and chef-owner of the Orion Bar—a blend of a Korea-town street stall and an American dive bar—guest teacher Irene Yoo grew up going back and forth between Los Angeles and Seoul, South Korea. There, she learned the intricacies of Korean drinking culture, including, of course, how to pair food and drinks like a pro. In this livestream class, you’ll make a batch of jalapeño-spiked cucumbers pickled in soy sauce as you learn about Korea’s most famous spirit, soju: how it’s distilled, what to look for in a good bottle and which foods go with it the best, plus how to open, share and enjoy a bottle of soju without embarrassing yourself. As we make a batch of savory seafood pancakes with a dipping sauce that calls on four of the most essential ingredients of the Korean pantry, you’ll learn about makgeolli, an old alcohol—even older and more quintessential than soju—that’s now becoming cool again. Finally, you’ll enjoy a custom cocktail of Irene’s own design that is a nod to one of Korea’s most nostalgic beverages. And if you’re really lucky, Irene will show you how to execute a perfect “soju tornado,” the sign of a truly expert soju aficionado. Whether you’re eager to learn more about Korean spirits or are more into the food found at the country’s best bars, there’s something for everyone at this class.

About Irene: Irene Yoo is a food writer, recipe developer, creator (Yooeating), YouTube cohost (KA KA Studio), and the chef and co-owner of Orion Bar in Brooklyn. Raised in Los Angeles and Seoul, she graduated from the University of Pennsylvania and previously worked as a photo and video producer for Food Network. Her recipes and essays have appeared on foodnetwork.com, on Food52, and in Food & Wine, and she has spoken about Korean culinary history at the Korea Society and the Museum of Food and Drink (MOFAD). She has been featured in The New York Times, The Korea Times, and Bon Appétit.

Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:

• Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
• Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
• Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
• Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
• Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.