THE KOREA SOCIETY

is a nonprofit, nonpartisan, 501(c)(3) organization with individual and corporate members that is dedicated solely to the promotion of greater awareness, understanding, and cooperation between the people of the United States and Korea. Learn more about us here.

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Wednesday, June 4, 2025 | 8:00 AM 
Join us for a rapid reaction analysis of South Korea’s 2025 Presidential election. This snap ...
Friday, May 16, 2025 | 12:00 PM 
Join us for a discussion with Dr. Joan E. Cho, Associate Professor of East Asian Studies at ...
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Wednesday, June 11, 2025 | 12:00 PM 
What are the motivations and geopolitical significance of the ongoing partnership between the ...
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Tuesday, May 6, 2025 | 2:00 PM 
  Join us for this roundtable discussion with Zichen Wang, Research Fellow at the Center for China ...
Wednesday, April 30, 2025 | 10:30 AM 
Join us for a discussion co-hosted by The Korea Society and Temple University Japan with Ambassador ...
Wednesday, April 30, 2025 | 12:00 PM 
Join us for a conversation with Ankit Panda, Stanton Senior Fellow in the Nuclear Policy Program at ...
Wednesday, April 16, 2025 | 4:00 PM 
Join us for a conversation on acting and activism with actress and North Korean human rights ...
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Join us for a discussion about the legacy, implications, and a modern application of the theories ...
Friday, April 4, 2025 | 8:00 AM 
Join us for this rapid reaction program held soon after the ruling of South Korea’s Constitutional ...
 
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A collection of our latest programs showcasing content on Korea and the impact of the novel ...
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This program series aims to promote dialogue and awareness on Korean Peninsula peace and security ...
 
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The Korea Society’s Sherman Family Korea Emerging Scholar Lecture Award was established in 2017 ...
 
A collection of our latest programs showcasing content on Korea and the impact of the novel ...

The Korean Art of Fermentation

Media

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.