Please read the class description carefully
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Classes are $75, send us an email email@example.com with the name and date of the class and we will send you an invoice to pay with a credit card. Classes are non-refundable, but transferable
Classes are taught by Susan Park who has 20 years of experience as a working chef and food writer; and a lifetime of experience with Korean cooking including Korean Buddhist recipes, Korean vegan and vegetarian recipes, and Korean cooking in general.
About Our Cooking Classes
Our cooking classes are designed for people who already have some experience cooking at home. We will not cover basics such as knife skills. But you will learn specific knife cuts. You will not be reminded to turn down the heat when a dish starts to burn. But we will discuss how heat affects the flavor of an ingredient. Questions and discussions will focus on the recipes we are making.
Buddhist cooking strives for minimal waste. Cooking and eating should be done with a clear mind. Food is precious.
Classes are typically three hours long. Please dress comfortably and wear closed toed shoes. Please do not wear strong perfumes.
$75 Korean Buddhist Vegan Banchan and Pickling
Spring/Summer Banchan and Pickling
Ingredients are based on availability
Carrot muchim with sesame
Salt massaged (distressed) greens with soy sauce, vinegar, and perilla seeds (We will use perilla leaves, shiso leaves, or wild greens depending on availability)
Lotus root or mu (daikon radish) pickles tinted with natural food coloring from beet juice, turmeric, spinach, green tea
Napa cabbage kimchi
Dongchimi (radish water kimchi)
Rice and tea
We will eat what we prepare