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Inspired by Korean Temple Cuisine Masters

June 26, 2016 @ 6:30 pm - 9:30 pm UTC-4


Join us and learn about the Korean Buddhist temple cuisine, the way that Buddhist monks practice cooking and eating in Korea as a way of meditation. We will cook from summer temple food recipes by some of the temple cuisine masters in Korea, adapted for home cooking in New York. Along the way, we will learn about the foundational sauces in Korean cooking, traditional Korean ingredients, and local ingredients that can be a great match for Korean flavors. Learn how flavorful and satisfying the dishes can be when we make the most out of what nature gives us.

On the menu:
Naeng japchae 냉잡채 – Chilled glass noodles with summer fruit dressing
Broccoli gangjeong 브로콜리 강정 – Crispy broccoli in spicy-tangy gochujang sauce
Subak muchim 수박무침 – Spicy watermelon rind side dish
Sangchu geotjeori 상추 겉절이 – Green salad with quick kimchi dressing
Aehobak dwenjang jjigae 애호박 된장찌개 – Stew with aged soybean paste and Korean squash
Boribap 보리밥 – Barley rice

* This is a vegan class. If you have any food allergy, please contact info@banchanstory.com for feasible alternatives before registering for this class.

* In keeping with the tradition of Korean temple cooking, garlic, scallion, and chive are not used in this class.

* We use high-quality, sustainable, organic ingredients whenever feasible.

* Final menu items are subject to change based on market availability.

* 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.


June 26, 2016
6:30 pm - 9:30 pm UTC-4
Event Category:


Banchan Story
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Basement Kitchen Studio
306 W 51st St (8th Ave)
New York, 10019 United States
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