Explore the tastes of summertime in Korea in this cooking demonstration and hands on workshop led by culinary instructor and food writer, Shin Kim. Learn to prepare bibim guksu (spicy noodle salad), aehobak jeon (pan-fried summer squash), oi naengguk (chilled cucumber soup), and patbingsu (shaved ice with sweet red beans), all dishes that Koreans love to eat during the rainy season and summer heat. Tuesday, July 22, 2014 | 6… Read More

Shin Kim, culinary instructor and food writer, makes Mandoo in this hands-on workshop, while sharing fun historical stories and video clips that illustrate the cultural significance of the simple dumpling! She’ll demonstrate how to make steamed buns, a dipping sauce, and the wrappers from scratch. As a class, we’ll learn how to make kimchi mandoo and gullim mandoo. Our mandoo-making party concludes with a meal of kimchi mandoo and gullim… Read More

Learn all about the history of noodles in Korea, including the many different types, regional variations, and preparations; watch a demonstration of noodle-making; and sample a variety of delicious Korean noodle dishes at our “noodle bar” in an evening starring Korean noodles -- guksu or myeon. Spun or knife-cut; made from buckwheat, acorn, or sweet potato; served hot or cold; and ranging in heat from spicy to mild; Koreans have… Read More

Combine two of life’s great pleasures: Korean dramas and food! Come watch an episode of one of last year’s most popular K-Dramas, Kimchi Family, a heartwarming story about a family that owns a traditional Korean restaurant with each episode centered on the preparation of a different type of delicious kimchi. Shin Kim, culinary instructor and food writer, demonstrates, in a hands-on workshop, how to make this show’s unusual Gardenia Kimchi,… Read More

The American Museum of Natural History’s current exhibition Our Global Kitchen: Food, Nature, Culture explores the complex and intricate food system that brings what we eat from farm to fork. In sections devoted to growing, transporting, cooking, eating, tasting, and celebrating, the exhibition looks at the many ways that food is produced and moved throughout the world. A working kitchen at the museum, featuring cooking demonstrations and food samples based… Read More

(The Wednesday, May 1 program at The Korea Society is sold out. However, Venerable Dae Ahn will also be giving cooking classes at Contemporary Korean Kitchen on May 2, 4, and 5 so please visit CKK’s web site for further information.)   Korean Temple Food with Venerable Dae Ahn from The Korea Society on Vimeo.   For over 1,700 years, in Buddhist temples across Korea, monks and nuns have prepared… Read More

What makes K-Town one of the most vibrant cultural neighborhoods in New York City? Mother and daughter Hae Wha Pak and Christina Jang, owners of the popular K-Town restaurants Kunjip and New Wonjo, respectively, share the history, successes, and challenges that have transformed 32nd Street from a one restaurant neighborhood in 1979 to the densest restaurant block in NYC today (with thirty-three restaurants!). These two generations of K-Town restaurateurs provide… Read More

--SOLD OUT-- Worried that Korean cuisine is too complex to cook at home? In this demonstration, Chef Walter Rhee shows how easy it is to make Korean classics, like fresh sautéed spicy cucumber (oi moochim), spicy fried rice cake (tteokbokki), Korean rice dumpling soup (tteokguk), chap chae, beef bulgogi, and pork bulgogi. Using shortcuts and tricks developed from years in the kitchen and a food science background, Rhee will amaze… Read More

Chef Haelin Lee returns to The Korea Society for a special holiday cooking demonstration and hands-on workshop on seasonal teas and Korean sweets. We’ll brew Omija and Honey Tea; prepare several traditional Korean sweets (Walnut and Persimmon Roll Gotgamssam, Chestnut Paste Yullan, and Sesame Candy Kang Jung); and discover how to bake dried fruit. Chef Lee will also share some holiday packaging ideas so you’ll be able to take home… Read More

Lauryn Chun, founder of Mother-in-Law’s Kimchi, launches her new book, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, at The Korea Society on Wednesday, November 28. A superb introduction to making kimchi, the evening will inspire you to try Chun’s inventive Kimchi-inspired recipes, like Kimchi Oven-Baked Baby Back Ribs, and make many different kinds of kimchi at home. Lauryn, joined by Tara Q. Thomas, Senior Editor for Wine… Read More