Culinary instructor Shin Kim returns to The Korea Society to introduce a variety of fresh Korean salads for summer menus. In this hands-on workshop, learn how to make four different salads and dressings: ssukgat dubu muchim (crown daisy and crumbled tofu with sesame dressing), sangchu geotjeori (lettuce salad with kimchi dressing), miyeok chogochujang muchim (seaweed salad with gochujang-vinegar dressing), and hwachae (summer fruit salad). Eat Korean healthy this summer!
Wednesday, July 29, 2015 | 6 PM
Advanced ticket purchase required for this event. Space is limited.
Nonmembers: $35
If you have any questions, please contact Jamie Tyberg or (212) 759-7525, ext. 321.
Culinary programs are generously sponsored by SK.
About the Instructor
Shin Kim, a native of Seoul, Korea, is the founder of Banchan Story , a culinary service company that shares stories of Korean culture through fun and delicious Korean dishes.
She completed her business education at the University of Chicago’s MBA Program and her culinary training at the Institute of Culinary Education, and subsequently refined her craft at some of New York's finest Michelin-starred restaurants, including Jean Georges, Gilt, and Adour.
Shin shares her passion for Korean food and its stories in recreational cooking classes at select locations in New York City as well as private workshops for corporate clients and educational institutions interested in Korean heritage, culture, and food. She also applies her bi-cultural Korean-American expertise through various projects including translation of recipes and on-site interpretation of cooking demos.
She also expresses her passion for Korean culture through her writing of articles about hidden Korean gems in New York City that have appeared in The Korea Times, The Korea Herald and Yonhap News.
