About

Beyond the world of Korean barbecue and street food lies the true heart of Korean culinary identity: the bapsang (dining table). The Korean bapsang is a landscape of textures and colors designed to nourish the body and please the eye (and eomma is an informal Korean word that means "mom" or "mommy"). 

We'll explore the concept of jip-bab (home-cooked meals), focusing on the intentional balance of grains, fermented stews, and seasonal side dishes. You'll move beyond "single-plate" cooking to understand the Korean philosophy of a collective table where rice is the anchor and jeong (affection) is the secret ingredient. We'll reconstruct a standard Korean dining table with focus on the "Golden Trio" of a home meal: Bap (cooked rice), a soul-warming jjigae (stew), and the art of banchan (side dishes).

On the menu

• The grain: japgok-bap (five-grain rice).
• The soul: doenjang-jjigae (hearty soybean paste stew).
• The main: bulgogi (soy sauce-marinated beef).
• The seasonal: sigeumchi-namul and kongnamul, gaji-namul.
• The mitbanchan: dubu-jorim, mumallaeng-i (dried radish).

Details

• Menu subject to change.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses fish, crustacean shellfish, wheat, soybeans, and sesame.

Materials

A $23 materials fee, included in the price of the class, covers all the ingredients you'll need.

Class Policies

• You must wear closed-toe shoes and tie back long hair.
• Ages 14 and up are welcome.