Learn to make cabbage, radish, cucumber and white cabbage Kimchi during this four session hands-on workshop at The Korea Society. Korean Chef Haelin Lee also demonstrates how to prepare various types of banchan, or side dishes, to accompany Kimchi at any Korean meal. Haelin Lee, a student of Master Jungyoung Sun, is a dynamic, young and accomplished traditional Korean chef, catering to clientele in New York and New Jersey.
Every Friday, October 7-28, 2011
6 PM-8 PM
Workshop Schedule:
October 7 Cabbage Kimchi- Kimchi pancake
October 14 Radish Kimchi - Kimbap with radish Kimchi and squid
October 21 Cucumber Kimchi- Kimchee bibimbap
October 28 White cabbage Kimchi- Kimchi jjigae
$200 Members/$250 Guests
