“Banchan” is often translated as “side dishes” and understood as “appetizers” at Korean BBQ restaurants. But that is not the whole story! Learn the real
What are the challenges a chef faces when she decides to open a restaurant? How do you break the stereotype that “women make good
Three of the most acclaimed restaurateurs in New York talk about the past, present and future of “Korean” restaurants in the city and beyond:
SOLD OUT Maangchi is back! Author of Maangchi’s Real Korean Cooking, founder of Maangchi.com, and one of YouTube’s most popular chefs with a staggering 3.7
The Korea Society invites you to the gallery talk and closing reception of the exhibition, Kwang Young Chun: Aggregation. Artist Kwang Young Chun discusses his
Shin Kim, Founder of Banchan Story, demonstrates how to make simple and flavorful Korean-inspired holiday dishes you can make at home for gatherings such as
October 12 – November 20, 2018 | Kwang Young Chun is a Korean artist best known for his acclaimed Aggregation series, which features wall-embracing three-dimensional
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
May 31 – August 10, 2018 | Lee Ungno (1904-1989) was among the most influential Asian contemporary painters of the twentieth century. Driven by a
Join Dr. Soyoung Lee, Curator for Korean Art and Joseph Schiere-Dolberg Associate Curator of Chinese Paintings, in the Asian Art Department at The Metropolitan Museum
