Kimchi is a staple side dish, known as banchan, in Korean cuisine. Made from salted and fermented vegetables, there are various types of kimchi, unique from region to region, depending on ingredients and weather conditions. Through its fermentation process, kimchi becomes a superfood containing vitamins A and B and minerals such as calcium and iron. Susan Durso, Founder of Anomaly Season, discusses her contemporary take on traditional kimchi with Lynda… Read More

The Korea Society welcomes Wookwan, cookbook author of “Wookwan’s Korean Temple Food: The Road to the Taste of Enlightenment,” to introduce Korean temple food built on the philosophy of Buddhism along with the long tradition of Korean cuisine. Korean temple food “does not only provide nutrition for a healthy body, but preparing the food is a practice of mediation as well.” Wookwan, a respected monk and temple-food expert, will demonstrate… Read More

Chef Douglas Kim, owner of Jeju Noodle Bar in the West Village, presents ramyun, the Korean equivalent of Japanese ramen, demonstrating distinct Korean flavors and ingredients. Brian Goldberg, the owner of Mr. Bing, with locations in the East Village, Urbanspace, and Madison Square Park, serves Beijing-style jianbing, one of the most popular Chinese street foods. The two speakers share stories of promoting comfort foods perfectly suited to the taste buds… Read More

The Korea Society and China Institute host a Happy Hour for Young Professionals, featuring Noona’s Ice Cream. Network with other Young Professionals and enjoy a collection of Korean-inspired ice creams, along with complimentary drinks and light fare. Young Professionals’ Night with Noona’s Ice Cream Thursday, October 19, 2017 | 6:30 - 8:30 PM The Korea Society: 350 Madison Avenue, 24F, New York NY, 10017 Tickets: $15 for Individual members and… Read More

Chef Hooni Kim, the owner of Danji, a Michelin-starred Korean restaurant in Hell’s Kitchen, and Simon Kim, the proprietor of Cote, a modern Korean steakhouse in the Flatiron district of Manhattan, share their remarkable and challenging experience promoting Korean cuisine in New York City and globally. Marja Vongerichten, host of the PBS TV series “Kimchi Chronicles,” and the author of a companion cookbook titled, “Kimchi Chronicles: Korean Cooking for an… Read More

Enjoy a cup of freshly brewed tea! Representatives of the Hagajae Museum from Korea will demonstrate a traditional tea ceremony, compare the development of tea culture in Korea, China, and Japan, and show how to continue the tradition within one’s own family. This program is open to members, tea aficionados, and past and current students of the Society’s Korean Language Program. Tea Story Session 1: for Members and General Public… Read More

Prominent Korean food director Soo Jin Kim takes us behind-the-scenes of creating and styling food for countless hit TV dramas and films, including The King and the Clown, Gourmet, Kimchi Family, That Winter, the Wind Blows, Warm and Cozy, and currently airing Six Flying Dragons. She also shares exclusive clips of sets she has worked on and shares stories of her lifelong experience in overseeing food for the screen as… Read More

Jajangmyeon, "black bean noodles," is a popular, inexpensive comfort food for Koreans. Originally from China in the late 1800s, the recipe evolved to suit the Korean palate. Walter Rhee, chef-instructor from Hawaii, explained the evolution, the hows and whys, and the shortcuts to the real traditional recipe. Mool mandoo (boiled dumpling) preparation was also included in the event. Other side dishes were kimchi, raw onions, and danmuji. Jajangmyeon: Korean-Chinese Cooking… Read More

Watch Antique Bakery, a lighthearted buddy comedy with a dark mystery, and enjoy delicious Korean pastries and patbingsu (shaved ice with sweet beans and other toppings)! The Dessert Every Korean neighborhood now has a Western bakery, but each has added a distinctly Korean twist with Korean flavors and sweetness to the pastries! We’ll sample several tasty Korean pastries and make patbingsu, Korea’s most popular summer dessert. The Movie Based on… Read More

Culinary instructor Shin Kim returns to The Korea Society to introduce a variety of fresh Korean salads for summer menus. In this hands-on workshop, learn how to make four different salads and dressings: ssukgat dubu muchim (crown daisy and crumbled tofu with sesame dressing), sangchu geotjeori (lettuce salad with kimchi dressing), miyeok chogochujang muchim (seaweed salad with gochujang-vinegar dressing), and hwachae (summer fruit salad). Eat Korean healthy this summer!    … Read More