Speaker's Photo by Nick Surett nicksurette.com
There is a long and illustrious history of fermentation in Korean cuisine. Different types of fermented food - doenjang, ganjang, gochujang, and kimchi to name just a few - are integral and essential to the Korean way of eating and cooking.
Join Irene Yoo as she provides an overview of Korean art of fermentation and tips on how to incorporate Korean fermented food in your everyday cooking.
The Korean Art of Fermentation
Thursday, March 25, 2021 | 6 PM (EDT)
The Korea Society
350 Madison Avenue, 24th Floor
New York, NY 10017
ABOUT THE SPEAKER:
Irene Yoo is the founder/chef of Yooeating, a Korean American comfort food popup that highlights Korean home-cooking, street food, and drinking culture. She has written and developed recipes for Food52, Food Network, and Gothamist among many others.
