In this course, we'll discuss the principles of the table setting of a traditional Korean meal. Everything served, from the banchan (side dishes) and the main dish, has a rhythm and purpose where it is placed. Following this discussion, we will have a mak (sliced) kimchi-making demonstration, based on my mother’s original recipe with my personal touches. You'll be actively participating by making your own batch, so plan on getting your hands wet!  The dinner we'll be feasting on at the end of this course is Tofu Kimchi stew and fresh steamed rice.

BYOB: Students are encouraged to bring wine to share with the group.

Please email me at Jee@jeeskimchi.com with any dietary restrictions and I will do my very best to accommodate. All ingredients used will either be naturally grown or certified organic. 

$79 Tickets available here.