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
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
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
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
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
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
Watch Antique Bakery, a lighthearted buddy comedy with a dark mystery, and enjoy delicious Korean pastries and patbingsu (shaved ice with sweet beans and
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
Esther Choi, owner and chef of Mŏkbar , will share her remarkable and entrepreneurial journey from pharmacy student to restaurant owner. Winning the Village Voice
