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Category: Cuisine

Holiday Rice Cakes for Chuseok

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On Chuseok, Korea’s Thanksgiving Day, families gather to celebrate the fall harvest and give thanks to their ancestors. The day includes a sumptuous feast, topped off with songpyeon, sesame and honey-filled rice cakes. Learn how to make these rice cakes from scratch in a hands-on workshop led by culinary instructor Shin Kim. She’ll also demonstrate how to make another popular holiday dish, japchae (glass noodles with vegetables), as well as shikhye, a delicious rice dessert drink.

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Thursday, September 4, 2014 | 6 PM

Advanced ticket purchase required for this event. Space is limited.

$25 Members / $40 Non-members

 

Culinary programs are generously sponsored by SK.

 

Korea’s Taste of Summer

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Explore the tastes of summertime in Korea in this cooking demonstration and hands on workshop led by culinary instructor and food writer, Shin Kim. Learn to prepare bibim guksu (spicy noodle salad), aehobak jeon (pan-fried summer squash), oi naengguk (chilled cucumber soup), and patbingsu (shaved ice with sweet red beans), all dishes that Koreans love to eat during the rainy season and summer heat.

 

Tuesday, July 22, 2014 | 6 PM

Advanced ticket purchase required for this event. Space is limited.

$25 Members / $40 Non-members

 

Culinary programs are generously sponsored by SK.

Discover Mandoo: Korea’s Dumpling

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Shin Kim, culinary instructor and food writer, makes Mandoo in this hands-on workshop, while sharing fun historical stories and video clips that illustrate the cultural significance of the simple dumpling! She’ll demonstrate how to make steamed buns, a dipping sauce, and the wrappers from scratch. As a class, we’ll learn how to make kimchi mandoo and gullim mandoo. Our mandoo-making party concludes with a meal of kimchi mandoo and gullim mandoo in a hearty soup, sweet red bean steamed buns, and a thirst-quenching drink.

 

Thursday, March 6, 2014 | 6 PM

Advanced ticket purchase required for this event. Space is limited.

$25 Members / $40 Non-members

 

Culinary programs are generously sponsored by SK.

Talking About Noodles

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Learn all about the history of noodles in Korea, including the many different types, regional variations, and preparations; watch a demonstration of noodle-making; and sample a variety of delicious Korean noodle dishes at our “noodle bar” in an evening starring Korean noodles — guksu or myeon.


Spun or knife-cut; made from buckwheat, acorn, or sweet potato; served hot or cold; and ranging in heat from spicy to mild; Koreans have been savoring tasty noodles for centuries.

 

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 Wednesday, November 13, 2013 | 6:30 PM

Explorers and Above $10 |  Members  $20 |  Non-members $30

 

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Cooking with Shin & the Kimchi Family

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Combine two of life’s great pleasures: Korean dramas and food! Come watch an episode of one of last year’s most popular K-Dramas, Kimchi Family, a heartwarming story about a family that owns a traditional Korean restaurant with each episode centered on the preparation of a different type of delicious kimchi. Shin Kim, culinary instructor and food writer, demonstrates, in a hands-on workshop, how to make this show’s unusual Gardenia Kimchi, as well as Korean rice balls (jumeokbap) and an end-of-summer pineapple Makgeolli slush!

 

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Thursday, September 12

6:00 PM

Advanced ticket purchase required for this event. Space is limited.

 

 

The video Kimchi Family is provided courtesy of Drama Fever.

 

Culinary programs are generously sponsored by SK.

Mama O’s Premium Kimchi

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2013 07 2027 Kimchi at AMNH TV-screen iconThe American Museum of Natural History’s current exhibition Our Global Kitchen: Food, Nature, Culture explores the complex and intricate food system that brings what we eat from farm to fork. In sections devoted to growing, transporting, cooking, eating, tasting, and celebrating, the exhibition looks at the many ways that food is produced and moved throughout the world. A working kitchen at the museum, featuring cooking demonstrations and food samples based on a different theme every two weeks, enhances the experience of food and flavor for visitors to the exhibit. For two Saturdays in July, during the two week pickling theme beginning on July 15, The Korea Society brings Kimchi to the museum!

 

 

Saturday, July 20; 12:00 to 4:00 PM                                                

Mama O’s Premium Kimchi @ The American Museum of Natural History

Kheedim Oh, the founder of Mama O’s and his mother will demonstrate how to make kimchi, from the beginning to the end.

 

Saturday, July 27; 10:30 to 5:30 PM                                                

Mother-in-Law’s Kimchi @ The American Museum of Natural History

Learn how fun, easy, and seasonal kimchi making can be for kids and the entire family with Lauryn Chun, founder of Mother-in-Law’s Kimchi and author of The Kimchi Cookbook.

 

Korean Temple Food

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(The Wednesday, May 1 program at The Korea Society is sold out. However, Venerable Dae Ahn will also be giving cooking classes at Contemporary Korean Kitchen on May 2, 4, and 5 so please visit CKK’s web site for further information.)

 

Korean Temple Food with Venerable Dae Ahn from The Korea Society on Vimeo.

 

For over 1,700 years, in Buddhist temples across Korea, monks and nuns have prepared meals using only fresh, seasonal vegetables in accordance with Buddhist principles. Today, Korean temple food, the original “slow food,” has a growing international following appreciative of the healthy and simple yet flavorful fare.


To introduce Korean temple food, The Korea Society welcomed Venerable Dae Ahn, noted temple-food expert and leading practitioner. She demonstrated the preparation of several dishes while sharing the philosophy and principles behind Korean temple food, which she has described as, “a perfect meal, full of nature’s goodness.” A tasting reception followed.

Wednesday, May 1, 2013 @ 6:30 PM
 
During her visit to New York, Ven. Dae Ahn  also appeared as a guest chef at cooking classes offered by Contemporary Korean Kitchen. To learn more about these classes, click here
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K-Town Up Close

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K-town up close What makes K-Town one of the most vibrant cultural neighborhoods in New York City?

Mother and daughter Hae Wha Pak and Christina Jang, owners of the popular K-Town restaurants Kunjip and New Wonjo, respectively, share the history, successes, and challenges that have transformed 32nd Street from a one restaurant neighborhood in 1979 to the densest restaurant block in NYC today (with thirty-three restaurants!). These two generations of K-Town restaurateurs provide an up-close and personal look at K-Town. They will be joined by Dr. Jinbae Park, designer and business consultant to numerous restaurants and the Korean Cuisine Globalization Committee, who first visited K-Town in 1990 while a student at Pratt.

Elaine Louie, a writer for the New York Times’ Dining, Home and Styles sections and a past James Beard Journalism Awardee for a series of stories on ethnic foods, will be guiding our conversation on Korea Town.

 

A sampling of some of the street’s specialties concludes the evening!

The ticket price includes the new Korean Restaurant Guide New York.

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@ The Korea Society

950 Third Avenue@57th Street


Presented in collaboration with The New School’s Center for Public Scholarship and the Food Studies Program’s 29th Social Research conference titled Food and Immigrant Life.

 

 

Everyday Korean Food

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–SOLD OUT–

 

Worried that Korean cuisine is too complex to cook at home? In this demonstration, Chef Walter Rhee shows how easy it is to make Korean classics, like fresh sautéed spicy cucumber (oi moochim), spicy fried rice cake (tteokbokki), Korean rice dumpling soup (tteokguk), chap chae, beef bulgogi, and pork bulgogi. Using shortcuts and tricks developed from years in the kitchen and a food science background, Rhee will amaze you with how simple it is to whip up all these dishes—simple enough for a weeknight meal!

Advanced ticket purchase required for this event. Space is limited.

 

 

Tuesday, February 26, 2013

6 PM

 

Everyday Korean Food

with

Walter Rhee

 

Culinary programs are generously sponsored by SK.

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Holiday Teas and Sweets from Korea

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2012 12 06 holiday web icon2Chef Haelin Lee returns to The Korea Society for a special holiday cooking demonstration and hands-on workshop on seasonal teas and Korean sweets. We’ll brew Omija and Honey Tea; prepare several traditional Korean sweets (Walnut and Persimmon Roll Gotgamssam, Chestnut Paste Yullan, and Sesame Candy Kang Jung); and discover how to bake dried fruit. Chef Lee will also share some holiday packaging ideas so you’ll be able to take home the perfect holiday gift to family or friends.

As an added bonus, all workshop attendees will receive an AmorePacific Gift Set!

 

Thursday, December 6, 2012

6:30PM

 

Holiday Teas and Sweets from Korea

with

Haelin Lee

 

Advanced ticket purchase required for this event.

The Korea Society
950 Third Avenue @ 57th Street, 8th Floor

Culinary programs are generously sponsored by SK.

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