About
Chef Chris introduces you to classic Korean dishes from kimchi to ssam.
Unlike other cuisines of Asia, Korean cooking does not have a strong stir-frying tradition. Korean cuisine relies heavily on fermentation and pickling — for example, kimchi — with most dishes served over rice or in broth.
Begin your exploration of Korean dishes from Korean dumplings to hot pot kimchi fried rice, a dish with fermented cabbage, Spam and an egg over rice that is traditionally served in a hot, stone bowl. Next, learn how to make kimchi pickles and sesame soy-braised potatoes, and end with ssam, or Korean lettuce wraps.
Guests are welcome to bring wine and beer to enjoy during the class.
