Cuisine
-
Real Korean Cooking with Maangchi
Thursday, May 28, 2015 | 6:30 PMMaangchi has taught people from all over the world how to make Korean food through YouTube, where her videos have been viewed over 65 million times. Maangchi’s first cookbook, Real Korean Cooking, includes 125 of her favorite recipes and illustrates the tremendous variety of Korean cooking. Over two years in the making, the book focuses on traditional and authentic Korean dishes with whole chapters devoted to Korean fermentation and banchan (Korean side dishes). Maangchi sits down with Matt Rodbard, Executive... Read More -
Kimbap for a Spring Picnic
Wednesday, April 22, 2015 | 6:00 PM- About the Speaker Title: Kimbap for a Spring Picnic
- About the Speaker: 2015-04-22 18:00:00
- Event Name: Members $25 | Non-Members $40 |
- Event Time: ../tickets/2015/2015_04_22__kimbap__ticket.html
- Event Link: <p dir="ltr" style="text-align: justify;"><strong><img src="images/icons/2013/2014_09_04__shin_profile.png" alt="2014 09 04 shin profile" height="132" width="100" /></strong></p> <p dir="ltr" style="text-align: justify;"><span style="color: #000000;"><span style="font-weight: bold;">Shin Kim, </span>a native of Seoul, Korea, is the founder of <a href="about:blank"><span style="color: #000000;">Banchan Story</span></a>, a culinary service company that shares stories of Korean culture through fun and delicious Korean dishes.</span></p> <p dir="ltr" style="text-align: justify;"><span style="color: #000000;">She completed her business education at the University of Chicago’s MBA Program and her culinary training at the Institute of Culinary Education, and subsequently refined her craft at some of New York's finest Michelin-starred restaurants, including Jean Georges, Gilt, and Adour.</span></p> <p dir="ltr" style="text-align: justify;"><span style="color: #000000;">Shin shares her passion for Korean food and its stories in recreational cooking classes at select locations in New York City as well as private workshops for corporate clients and educational institutions interested in Korean heritage, culture, and food. She also applies her bi-cultural Korean-American expertise through various projects including translation of recipes and on-site interpretation of cooking demos.</span></p> <p><span style="color: #000000;">She also expresses her passion for Korean culture through her writing of articles about hidden Korean gems in New York City that have appeared in The Korea Times, The Korea Herald and Yonhap News.</span></p> <p> </p> <p style="text-align: justify;"><span style="color: #000000;"> </span><span style="color: #000000;">For more information about her cooking classes, please click <a href="http://www.shinshine.com/my-blog/classes.html" target="_blank"><span style="color: #000000;">here</span></a>.</span></p>
- Custom HTML field content: About the Instructor
- Custom HTML field 2 title: <p dir="ltr" style="text-align: justify;"><span style="color: #000000;"><strong><span style="color: #000000;"> </span></strong></span></p> <p dir="ltr"> </p> <p style="text-align: justify;"> </p> <p style="text-align: justify;"> </p> <p style="text-align: justify;"> </p>
- Third Tab Title: FOLLOW US
- Custom HTML field 3 title: <p style="padding: 20px 0 0 35px;"><a href="forms/newform.html" target="_blank"><img style="float: left; margin-right: 20px; margin-top: -20px;" src="images/Join_Support/email_icon.png" alt="email icon" height="52" width="53" /></a><span style="color: #000000;"><strong><a href="forms/newform.html" target="_blank"><span style="color: #000000;">E-News sign-up</span> </a> </strong> </span></p> <hr style="clear: both; margin: 40px 0 20px 0;" /> <p><a href="https://www.facebook.com/koreasociety" target="_blank"><img style="margin-right: 8px;" src="images/Join_Support/facebook_icon.jpg" alt="facebook icon" height="53" width="53" /></a><a href="https://twitter.com/koreasociety" target="_blank"><img style="margin-right: 8px;" src="images/Join_Support/tweeter_icon.jpg" alt="tweeter icon" height="53" width="53" /></a><a href="http://vimeo.com/koreasociety" target="_blank"><img style="margin-right: 8px;" src="images/Join_Support/vimeo_icon.jpg" alt="vimeo icon" height="53" width="53" /></a><a href="http://www.youtube.com/user/TheKoreaSociety" target="_blank"><img src="images/Join_Support/YouTube_icon.png" alt="YouTube icon" height="53" width="53" /></a></p>
Welcome Spring by filling a Korean lunchbox (dosirak) with tasty foodto take on a picnic! Learn how to prepare kimbap, theseaweed rice rolls at the center of any Korean picnic, in a hands-on workshop led by culinary instructor Shin Kim. She’ll demonstrate how to make several kimbap fillings, including shigeumchi muchim (seasoned spinach), gyeran mari (rolled omelettes), and danmuji (sweet pickled radishes)--all of which can also be served as banchan, Korean side dishes. Wednesday, April 22, 2015 | 6... Read More -
Dinner and a Movie
Wednesday, January 21, 2015 | 6:00 PM- About the Speaker Title: Dinner and a Movie
- About the Speaker:
2015-01-21 18:00:00
- Event Name: Members $10 |Non-members $25
- Event Link: !
- Third Tab Title: Join The Korea Society
- Custom HTML field 3 title: <p><img alt="JoinTKS" src="images/photos/JoinTKS.jpg" height="102" width="237" /></p><p><strong style="color: #000; text-transform: uppercase; font-size: 15px;">Become a Member</strong><br /> • <a style="color: #045fb4;" target="_blank" href="index.php?option=com_k2&view=item&layout=item&id=271&Itemid=432">Individuals</a><br /> • <a style="color: #045fb4;" target="_blank" href="index.php?option=com_k2&view=item&layout=item&id=186&Itemid=440">Corporations</a></p>
- Registration Form: O
Dinner and a movie-- it’s a classic combination. Join us to watch the 2010 Korean film The Recipe (된장), which follows a television producer searching for the chef and recipe of a soybean paste stew (doenjang jjigae), while dining on doenjang jjigae! We’ll also demonstrate how to prepare the stew, so you can make this Korean comfort food throughout the cold winter. The Dinner Doenjang jjigae is a staple meal in Korean homes. The earthy flavor of soybean paste is fused with hearty vegetables like Korean radish... Read More -
Maeuntang and Cooking with Seafood
Wednesday, December 3, 2014 | 6:00 PM- About the Speaker Title: Maeuntang and Cooking with Seafood
- About the Speaker: 2014-12-03 18:00:00
- Event Name: Members $30 | Non-members $45
- Event Time: ../tickets/2014/2014_12_03__maeuntang__ticket.html
- Event Link: <p dir="ltr" style="text-align: justify;"><span id="docs-internal-guid-d4396f27-9a24-00a4-8443-b63b338e3b88" style="color: #000000;"><strong> Walter Rhee</strong> is a Korean native who currently teaches cooking science (à la Alton Brown and Bill Nye) at the University of Hawaii food science department. Walter received his Bachelor's degree from Cornell in marine biology and a Master's degree in food science from the University of Hawaii. He has taught for 20 years.</span></p>
- Custom HTML field content: About the Instructor
- Custom HTML field 2 content: About the Moderator
- Third Tab Title: Join The Korea Society
- Custom HTML field 3 title: <p><img alt="JoinTKS" src="images/photos/JoinTKS.jpg" height="102" width="237" /></p> <p><strong style="color: #000; text-transform: uppercase; font-size: 15px;">Become a Member</strong><br /> • <a style="color: #045fb4;" target="_blank" href="index.php? option=com_k2&view=item&layout=item&id=271&Itemid=432">Individuals</a><br /> • <a style="color: #045fb4;" target="_blank" href="index.php? option=com_k2&view=item&layout=item&id=186&Itemid=440">Corporations</a></p>
- Registration Form: FOLLOW US
- Summit External URL: <p style="padding: 20px 0 0 35px;"><a href="forms/newform.html" target="_blank"><img style="float: left; margin-right: 20px; margin-top: -20px;" src="images/Join_Support/email_icon.png" alt="email icon" height="52" width="53" /></a><span style="color: #000000;"><strong><a href="forms/newform.html" target="_blank"><span style="color: #000000;">E-News sign-up</span> </a> </strong> </span></p> <hr style="clear: both; margin: 40px 0 20px 0;" /> <p><a href="https://www.facebook.com/koreasociety" target="_blank"><img style="margin-right: 8px;" src="images/Join_Support/facebook_icon.jpg" alt="facebook icon" height="53" width="53" /></a><a href="https://twitter.com/koreasociety" target="_blank"><img style="margin-right: 8px;" src="images/Join_Support/tweeter_icon.jpg" alt="tweeter icon" height="53" width="53" /></a><a href="http://vimeo.com/koreasociety" target="_blank"><img style="margin-right: 8px;" src="images/Join_Support/vimeo_icon.jpg" alt="vimeo icon" height="53" width="53" /></a><a href="http://www.youtube.com/user/TheKoreaSociety" target="_blank"><img src="images/Join_Support/YouTube_icon.png" alt="YouTube icon" height="53" width="53" /></a></p>
The French have bouillabaisse, Italians have zuppa di pesce, and Koreans have maeuntang! Learn how to make this wonderful, spicy seafood stew in a hands-on workshop led by Chef Walter Rhee. He’ll complete the meal by demonstrating how to make the perfect accompanying appetizers, Korean seafood pancakes (pajeon) and candied anchovies (myul chi bokkum). Trained as a marine biologist before pursuing his culinary passions, Walter will also share tips on how to buy, cut, and make healthy seafood dishes. Korea... Read More -
Holiday Rice Cakes for Chuseok
Thursday, September 4, 2014 | 6:00 PMOn 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. Thursday, September 4, 2014 |... Read More -
Korea’s Taste of Summer
Tuesday, July 22, 2014 | 6:00 PMExplore 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... Read More -
Discover Mandoo: Korea’s Dumpling
Thursday, March 6, 2014 | 6:00 PMShin 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... Read More -
Talking About Noodles
Wednesday, November 13, 2013 | 6:30 PM- About the Speaker Title: Talking About Noodles
- About the Speaker: 2013-11-13 18:30:00
- Event Name: Explorers and Above $10 | Members $20 | Non-members $30
- Event Time: ../tickets/2013/2013_11_13__Noodles_banner__ticket.html
- Event Link: <p style="text-align: justify;" dir="ltr"><span style="color: #000000;"><strong>Michael Pettid</strong> is Professor of Asian and Asian American Studies and Coordinator of Korean Studies at the State University of New York at Binghamton where he teaches courses on Korean literature, culture, and history. In his studies of Korean history, he took a special interest in the food that was eaten, authoring <em>Korean Cuisine: An Illustrated History</em>, a beautifully illustrated historical account of Korean food and its intricate relationship with Korea’s culture.</span></p> <p style="text-align: justify;" dir="ltr"><span style="color: #000000;">Dr. Pettid received his Ph.D. in Korean literature from the Department of East Asian Languages and Literatures at the University of Hawaii at Manoa. </span></p> <p style="text-align: justify;" dir="ltr"> </p> <p style="text-align: justify;" dir="ltr"><span style="color: #000000;"><strong>Tony Yoo</strong> currently works as a freelance chef and instructor for <span style="color: #800000;"><a href="http://contemporarykoreankitchen.com/" target="_blank"><span style="color: #800000;">Contemporary Korean Kitchen</span></a></span>. Yoo apprenticed in restaurants throughout South Korea before venturing into Japan, Australia, America, and Europe. Classically trained, Chef Yoo began his professional career at the Aqua Restaurant in San Francisco and eventually returned to Korea as a head chef at D6, a contemporary Korean restaurant. During the 2012 London Olympics, he served as an Executive Chef at the Embassy of the Republic of Korea in the United Kingdom, where he created and executed menus for gala dinners and other embassy functions. Chef Yoo was also the mentor chef of “Miracle Project”, a program organized by the Ministry of Agriculture and Forestry to develop food based on rice, and received a commendation for his contribution to national food.</span></p> <p style="text-align: justify;"> </p>
- Custom HTML field content: About the Presenters
- Custom HTML field 2 title: <p style="text-align: justify;" dir="ltr"><span style="color: #000000;"><span style="color: #000000;"><span id="docs-internal-guid-120a3175-3989-2923-0845-d298f9005f9c"><strong>Nancy Christensen Hall</strong> is a book producer based in New York City. Her company, The Book Shop, Ltd (<span style="color: #800000;"><a href="http://www.thebookshopltd.com/"><span style="color: #800000;">www.thebookshopltd.com</span></a></span>) develops books for a wide variety of publishers and distributors, including Race Point, the publisher of <strong>The World's Best Asian Noodles</strong>. This cookbook, which was published last month, is full of delicious, healthy recipes, including some of the best Asian noodle recipes from notable chefs around the world.</span></span></span></p> <p style="text-align: justify;"> </p> <p dir="ltr"> </p> <p style="text-align: justify;"> </p> <p style="text-align: justify;"> </p> <p style="text-align: justify;"> </p>
- Custom HTML field 2 content: About the Moderator
- Third Tab Title: Join The Korea Society
- Custom HTML field 3 title: <p><img width="237" height="102" alt="JoinTKS" src="images/photos/JoinTKS.jpg" /></p> <p><strong style="color: #000; text-transform: uppercase; font-size: 15px;">Become a Member</strong><br /> • <a style="color: #045fb4;" href="index.php? option=com_k2&view=item&layout=item&id=271&Itemid=432" target="_blank">Individuals</a><br /> • <a style="color: #045fb4;" href="index.php? option=com_k2&view=item&layout=item&id=186&Itemid=440" target="_blank">Corporations</a></p>
- Registration Form: FOLLOW US
- Summit External URL: <p style="padding: 20px 0 0 35px;"><a href="forms/newform.html" target="_blank"><img width="53" height="52" style="float: left; margin-right: 20px; margin-top: -20px;" alt="email icon" src="images/Join_Support/email_icon.png" /></a><span style="color: #000000;"><strong><a href="forms/newform.html" target="_blank"><span style="color: #000000;">E-News sign-up</span> </a> </strong> </span></p> <hr style="clear: both; margin: 40px 0 20px 0;" /> <p><a href="https://www.facebook.com/koreasociety" target="_blank"><img width="53" height="53" style="margin-right: 8px;" alt="facebook icon" src="images/Join_Support/facebook_icon.jpg" /></a><a href="https://twitter.com/koreasociety" target="_blank"><img width="53" height="53" style="margin-right: 8px;" alt="tweeter icon" src="images/Join_Support/tweeter_icon.jpg" /></a><a href="http://vimeo.com/koreasociety" target="_blank"><img width="53" height="53" style="margin-right: 8px;" alt="vimeo icon" src="images/Join_Support/vimeo_icon.jpg" /></a><a href="http://www.youtube.com/user/TheKoreaSociety" target="_blank"><img width="53" height="53" alt="YouTube icon" src="images/Join_Support/YouTube_icon.png" /></a></p>
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. Wednesday, November... Read More -
Cooking with Shin & the Kimchi Family
Thursday, September 12, 2013 | 6:00 PM- Youtube Video:
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... Read More -
Mama O’s Premium Kimchi
Saturday, July 27, 2013 | 10:30 AMThe 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... Read More