About

We will team up, work through a few recipes, and spend time tasting something new. Buy your book, share your thoughts, or just come ready to cook. Join us on the second Sundays of the months for sharing and cooking with BARN's Kitchen Arts community.

For June, join us for The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen by Joanne Lee Molinaro.

This book has many beautiful photos, recipes, and stories of the author's childhood. Joanne is frequently asked: “How can you be vegan and Korean?” While grilled meat is prevalent in some Korean food, the ingredients that filled the bapsangs (Korean table where food is enjoyed) of Joanne’s childhood included doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more. These are fully plant-based, unbelievably flavorful, and totally Korean.

Note: The spice level will be kept mild in this class, but you will have the option for some heat on the side.

In this class, we will make and taste the following:

• Geotjuri Kimchi (barely pickled kimchi)
• Kale and Ramen Salad (modern take with traditional flavors)
• Japchae (Korean glass noodles)
• Mandoo (dumplings)

Details

• A $20 materials fee, included in the cost of the class, covers everything needed.
• Wear closed-toe shoes to class.

Class Policies

• Ages 14 and up are welcome.
  
• View BARN’s current COVID-19 health and safety protocols.
• BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.