Saturday, December 5, 2015 | 7 ~ 9:30 PM
Basement Kitchen Studio
306 W 51st St (8th Ave). New York, NY 10019



Learn to make two popular Korean stews and get practical Korean cooking tips along the way!


We will 'build' Bulgogi Jeongol (beef stew in soy-pear broth) and Dalk Bokeum Tang (spicy chiken stew with glass noodles), starting from the two most common marinate/seasoning bases, soy-pear base and gochujang (red pepper paste) base. We will discuss how these bases can be easily applied to a variety of other meats and vegetable dishes. With lots of seasonal vegetables in these stews, we will also learn how to get the most flavor out of them in soups and stews, including Napa cabbage, Korean sweet potato, and Korean mu radish from the seasonal bounty. Next, we will prepare two additional courses to sop up the last bit of goodness that's cooked down in these two stews, since Korean stews are one-pot dishes but served in multiple courses. We will make our own buckwheat noodles for our noodle soup from Bulgogi Jeongol and spicy kimchi stir-fried rice from Dalk Bokeum Tang.


If you are looking for an evening of fun with lots to learn and eat, this is the right Korean cooking class for you!



On the menu:
Bulgogi jeongol 불고기 전골- Thinly sliced beef stew
- Soy, shitake and pear-based broth
- Handmade buckwheat noodles


Dalk bokeum tang 닭볶음탕 - Spicy chicken stew
- Gochujang (Korean red pepper paste)-based broth
- Sweet potato glass noodles
- Kimchi stir-fried rice


* No refunds are offered on Banchan Story's classes. Students must cancel at least 72 hours before the scheduled class to receive the full value of their purchase in class credit to be used towards another class. Cancellations within 72 hours are not eligible for class credit. However, we are always happy to welcome someone in your place. Class spots are fully transferrable.