The popularity of Korean cuisine in the U.S. has been mostly centered around meat-heavy dishes, but the country has a long-treasured history of plant-based diet that can be deliciously applied in our everyday lives! Join Korean vegetarian cooking expert Shin Kim for this 90-minute interactive cooking class to cook two recipes from her cookbook “Korean Vegetarian Cooking: Authentic Flavors in Simple Steps”—crispy pajeon, or scallion pancakes, and gochu jangajji, which are soy-pickled peppers. The pickled peppers can stand on their own as a side dish and double as a flavorful dipping sauce for any savory pancakes. The vegetable pancakes can be made with local, seasonal vegetables or simply with what you have on hand. Shin will show you how as she shares fundamentals of Korean cuisine with a focus on vegetarian/vegan cooking, its historical background and practical pantry items to keep at home.
About Shin: Shin Kim, a native of Seoul, South Korea, is the owner ofBanchan Story LLC (http://www.banchanstory.com/) in New York. She has produced Korean culinary events featuring hands-on cooking and the stories behind the cuisine. Her business has also expanded into catering services, offering delectable bites with intricate designs and flavors of all types to high-end retail and fashion clients such as Herman Miller, Dolce & Gabbana, Watches of Switzerland, and Mamonde U.S.
In addition to her training at the Institute of Culinary Education and fine-dining restaurants and catering establishments in New York City, Shin studied Korean temple cuisine under the Buddhist nun Jeong Kwan at Chunjinam hermitage in Jeolla Province, and also at Balwoo Gongyang, a Michelin-starred Korean temple cuisine restaurant in Seoul. She has worked as an emcee and interpreter in cuisine events in New York and abroad, and led cooking demonstrations and classes for various organizations, including Les Dames d’Escoffier New York, New York Women’s Culinary Alliance, KCON New York, Natural Gourmet Institute (now a part of the Institute of Culinary Education), The Korea Society, Haven’s Kitchen, and Whole Foods Culinary Center.
Shin’s latest cookbook, “Korean Vegetarian Cooking: Authentic Flavors in Simple Steps”, was published in November 2020. Find Shin on Instagram @banchanstory where she shares her latest culinary adventures.
Want to give this class as a gift? You can purchase gift cards here.
Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.
This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.
Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you’ll need to cook along with us, if you choose.
After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don’t hesitate to get in touch via cookingschool@177milkstreet.com.
Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.
Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.