Jajangmyeon, "black bean noodles," is a popular, inexpensive comfort food for Koreans. Originally from China in the late 1800s, the recipe evolved to suit the Korean palate. Walter Rhee, chef-instructor from Hawaii, explained the evolution, the hows and whys, and the shortcuts to the real traditional recipe. Mool mandoo (boiled dumpling) preparation was also included in the event. Other side dishes were kimchi, raw onions, and danmuji.
Jajangmyeon: Korean-Chinese Cooking
with
Walter Rhee
1 day Workshop
Wednesday, October 14, 2015 | 6 PM
Members: $30
Non-members: $40
If you have any questions, please contact Jamie Tyberg or (212) 759-7525, ext. 309.
Culinary programs are generously sponsored by SK.
About the Instructor
Walter Rhee is a chef-instructor who teaches cooking science (à la Alton Brown and Bill Nye) at the University of Hawaii. He received his Bachelor's degree from Cornell in marine biology and a Master's degree in food science from the University of Hawaii. He has taught for 20 years.
