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 as a marine biologist before pursuing his culinary passions, Walter will also share tips on how to buy, cut, and make healthy seafood dishes. Korea is, after all, surrounded by water on three sides!
Wednesday, December 3, 2014 | 6 PM
Advanced ticket purchase required for this event. Space is limited.
$30 Members / $45 Non-members
Culinary programs are generously sponsored by SK.
