For most up-to-date Korean cooking class info in Manhattan, please visit *BanchanStory Class Page*
I'm very excited to teach Korean cooking classes in New York City area.
Check back often for class-related updates!
Some comments from my Korean cooking class participants...
"This was my favorite class... Shin is amazing. She was really fun and easy to follow - she brought great energy to the class."
"Terrific class, delicious food, clear explanations. Especially I like the fact that you offer ways the dishes could be modified."
"Shin is warm and engaging, while offering clear instruction and guidance... I highly recommend her class to all cooks and eaters!"
"This was a really fun class and Shin is a great teacher... She had a lot of great tips and all the food came out great!"
ALL CLASSES ARE DEMO & HANDS-ON UNLESS OTHERWISE SPECIFIED.
Follow the link from each description for more detail and class registration.
Wednesday, April 22, 2015
6pm - 8pm @ The Korea Society *Limited Hands-On*
Welcome Spring by filling a Korean lunchbox (dosirak) with tasty food to take on a picnic! Learn how to prepare kimbap, the seaweed rice rolls at the center of any Korean picnic, in a hands-on workshop led by culinary instructor Shin Kim. She'll demonstrate howe to make several kimbap fillings, including shigeumchi muchim (seasoned spinach), gyeran mari (rolled omelets), and danmuji (sweet pickled radishes) - all of which can be served as banchan, Korean side dishes.
Monday, May 18
7pm - 9:30pm, Korean Home Cooking for Spring (Vegetarian) @ Haven's Kitchen
Shin will teach you how to cook a typical Korean home meal, which is structured around seasonal ingredients with a focus on vegetables, beans, grains and seaweeds. In addition, the class will provide an overview of pantry items that are fundamental to Korean cooking: ganjang, dwenjnag and gochujang (soy sauce, fermented soy bean paste and spicy chili paste). Students will learn how these items are basic to Korean cuisine, and how to incorporate them into their daily cooking. The final table will be composed of a main dish, several simple side dishes, rice and soup.
On the menu:
Crispy Scallion Pancakes
Kimchi Stew
Seaweed Salad with Gochujang-Vinegar Dressing
Burdock Root and Shitake Braised in Garlic Soy Sauce
Stovetop Rice with Sun-Dried Aster Scaber
Oven-Baked Sticky Rice Cake
Thursday, June 11
7pm - 9:30pm, Rolled + Wrapped Finger Foods @ Jewish Community Center (Kosher kitchen)
Learn to make various rolls from savory to sweet using rice paper, egg roll wrapper, filo dough, and puff pastry!
On the menu:
Eggrolls with chicken and duck sauce
Smoked salmon summer rolls with peanut sauce
Strudel filled with roasted vegetables, thyme and mozzarella
Elephant ears (aka palmiers) with cinnamon sugar
Wednesday, July 29
TBA
Tuesday, August 11
TBA
Tuesday, August 18
TBA
...And more to come!
Some past classes included...
3:00pm - 3:45pm Saturday, March 2nd
3:45pm - 4:30pm Sunday, March 3rd
Korean food demo @ New York City Vegetarian Food Festival
Korean food in the U.S. is best known for its sizzling BBQ meat dishes, but the versatility of Korean cuisine extends to the holistic view of the universe and the balance of yin and yang, in addition to its long history of Buddhism as its national religion. Today, it is reflected in healthful, flavorful dishes with an extensive use of seasonal, fresh vegetables combined with pickled and fermented ones for deeper flavoring. Korean culinary instructor and writer Shin Kim (www.shinshine.com) will go over the staple ingredients and basic condiments of Korean cuisine and create a satisfying Korean dish that will tingle your taste buds. Also learn helpful tips to apply Korean flavors in your daily repertoire!
Thursday, September 12th
6pm - 8pm, Cooking with Shin and the Kimchi Family @ The Korea Society
Combine two of life's great pleasures: Korean drama 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 unusualGardenia Kimchi, as well as Korean rice balls (jumeokbap) and an end-of-summer pineapple Makgeolli slush!
Thursday, March 6, 2014
6pm - 8pm Discover Mandoo: Korea's Dumpling @ The Korea Society
Shin Kim 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 drink.
Monday, June 16, 2014
6:30pm - 10pm Korean Vegetarian Home Cooking @ The Natural Gourmet Institute
In simple steps you will create a satisfying meal based on seasonal vegetables and whole grain goodness, opening up a new world of flavor possibilities and launching a love affair with Korean cooking! Savory Pancakes 3 ways: Kimchi, Scallion, Carrot with Homemade Pickled Pepper Dipping Sauce * Soba Noodles in Creamy Black Sesame Sauce * Vegetable Bibimbap * Summer Salad with Fresh Perilla Leaves * Chile-Spiced Tofu Stew wiht Zucchini and Mushrooms * Homemade Korean Energy Bars (Organic eggs; dairy free. Beer will be served.)
Family Day 2015, Korean New Year @ The Korea Society
Saturday, January 31, 2015
Session I: 1PM, Session II: 3PM
I will be leading short workshops of making mini jumeokbap (rice balls) and tasting dongchimi (winter radish kimchi) for children. Follow the link above to learn more about other famiy activities (calligraphy, traditional games, arts & crafts!) and register for the event.
