Learn to make two complete traditional vegetarian Korean meals during this two session hands-on workshop and demonstration at Whole Foods Market (Bowery Culinary Center). Chef Haelin Lee, a student of Blue House chef and Korean Master Jungyoung Sun, is a dynamic, young and accomplished traditional Korean chef, catering to clientele in the New York area. Chef Lee will demonstrate how to prepare various types of Korean banchan, or side dishes and how to incorporate them into flavorful main dishes with traditional spices and homemade sauces. Chef Lee will also provide hands-on instruction for a variety of seasonal desserts and appetizers.

In the first session, Chef Lee will demonstrate the preparation and serving of traditional Korean savory pancakes and sauce, a spicy bean sprout soup, flavorful side dishes, or banchan, that can be used as the elements in bibimbap (mixed rice dish), and a simple and elegant dessert of dried fruit and nuts.

The second session will build upon the skills taught in the first session, with the addition of techniques mandatory to create the traditional Korean appetizer Gujeol pan, or platter of nine-delicacies. In the hot summer months, Korean’s eat hot spicy foods to ‘sweat out’ the heat. Chef Lee will instruct students how to prepare a spicy and flavorful soft silken tofu vegetable stew, soondobu, with vegetable sides, or namul, and a cold and quick cucumber kimchi, oi kimchi. We complete the meal with a quick and simple sesame seed candy and dessert of yuzu orange with pomegranate seeds.