Introduction to Korean Cooking

  • Wednesday, April 22, 2015
  • 6:00 PM - 8:30 PM
  • 158 Grand Street, Studio #206 (at Lafayette)
  • 1

Registration


Cancellation Policy (PLEASE READ):

We have a firm 48-hour cancellation policy to ensure that we have enough time to re-fill your seat with another student. For cancellations prior to the 48-hour mark, we are happy to offer credit for a future class.

While it is not in our nature to say no, we are not able to offer credit for last-minute illnesses or work-related conflicts. However, you are always welcome to send someone in your place, because we understand these things do happen.
Registration is closed

Korean Cooking

Learn to make some of your favorite Korean restaurant dishes while exploring the ingredients and cooking techniques that make Korean food so envigorating and delicious.

Instructor: John Scoff


Kimchee Jjigae (Pork Belly, Tofu, and Kimchee Hot Pot)

Goon Mandoo (Pan-Fried Handmade Pork Dumplings)

Beef Bulgogi with Sticky Rice and Accompaniments

Kimchee Fried Rice (served with a fried egg)

© Home Cooking New York
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