Chef: Jisung Chun
Date: Friday, June 5, 2026
Time: 6:00PM-8:30PM
🥢 Ready to transform your dinner table into a vibrant Korean feast?
Join Chef Jisung Chun for an immersive culinary journey into the world of Banchan—the delicious, flavor-packed small plates that define the Korean dining experience. In this hands-on class, you aren’t just learning recipes; you’re learning how to build a table designed for sharing, balance, and incredible depth of flavor.
As you cook, Chef Jisung will share personal stories of growing up in Korea, teaching you how to master the essential pantry staples and techniques that make these classic dishes sing. For students 16 and up.
Menu:
- Tomato Kimchi: A modern, refreshing twist on tradition! We’re using ripe tomatoes to create a tangy, spicy, and perfectly seasoned quick kimchi that will change how you look at your garden bounty.
- Sesame Watercress (Sigeumchi-namul style): Learn the secret to blanching and seasoning crisp greens. We’ll toss fresh watercress in a fragrant, nutty dressing of toasted sesame oil and soy.
- Sesame Soy Marinated Eggs (Mayak Eggs): These are "addictive" for a reason. We’ll master the perfect soft-boiled egg and submerge them in a savory-sweet marinade that makes them the star of any meal.
- Seafood Scallion Pancake (Pajeon): The ultimate comfort food. You’ll learn the technique for achieving a perfectly crispy, golden-brown crust packed with tender seafood and fresh scallions.
- Steamed White Rice: The essential foundation. We’ll cover the art of achieving perfectly fluffy, tender rice to serve as the perfect canvas for your banchan.
Allergen Info: This menu includes: soy, sesame, wheat/gluten, eggs, shellfish, fish, garlic, and chili.
About Jisung: Jisung Chun is an accomplished culinary expert specializing in Korean Buddhist Temple cooking, blending tradition with a modern twist. Jisung had apprenticeships under several Korean food masters in Korea for 5 years, she has mastered the intricate techniques and philosophies of Korean fermentation and natural food. Noteworthy achievements include winning first place of Korean Buddhist Temple Cooking competition in 2014, the 1st place winner of 2016 Korean rice wine sommelier competition and holding the prestigious Sommelier of Sake (International kikisake-shi) Certification, showcasing her versatile expertise. As the founder of House of Jeon, Jisung creates a welcoming space where food doubles as medicine, fusing her culinary heritage with a holistic approach to wellness.