–SOLD OUT– Worried that Korean cuisine is too complex to cook at home? In this demonstration, Chef Walter Rhee shows how easy
Lauryn Chun, founder of Mother-in-Law’s Kimchi, launches her new book, The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi, at The Korea
Learn to make two complete traditional vegetarian Korean meals during this two session hands-on workshop and demonstration at Whole Foods Market (Bowery Culinary Center). Chef Haelin Lee, a
Feast or Famine features 23 original posters from the Katharina Zellweger Collection. Zellweger collected over 100 posters during her tenure as the director
In conjunction with the gallery exhibition ASH: Contemporary Korean Art & Ceramics, artist Park Jihyun speaks to the creative process and his technique of burning
In conjunction with the gallery exhibition ASH: Contemporary Korean Art & Ceramics, artist Park Jihyun speaks to the creative process and his technique of burning
Kick off Asia Week New York 2012 (March 16-24) with the works of internationally recognized artists Park Jihyun and Lee Inchin. Using incense to burn
Did you ever dream of quitting your job and traveling the world? Well, the Bibimbap Backpackers did just that. Come meet these five travellers who
Learn to make cabbage, radish, cucumber and white cabbage Kimchi during this four session hands-on workshop at The Korea Society. Korean Chef Haelin Lee also demonstrates how
Minhwa commonly refers to a genre of Korean folk art from the late Chosŏn era (17th–19th C.). Based on Shamanic, Buddhist, or Confucian
