7/24, Korean Favorites: Bibimbap and Jeon- Hands On
Chef: Jisung Chun
Date: Thursday, July 24, 2025
Time: 6:00PM-8:30PM
Learn how to create the beloved Korean dish called Bibimbap. Bibimbap is a colorful, beautiful dish that is central to many family gatherings and holiday celebrations in Korea. Learn how to prepare all of the components and combine them artfully to make a delicious dish worthy of serving to guests! You’ll also learn how to make kimchi jeon, savory pancakes, and bean sprout soup, which is a staple in Korean kitchens. This class is permitted for individuals 18 years and older.
Menu:
-Bibimbap, with Beef or Tofu (vegetarian version)
-Kimchi Jeon (Savory Pancake)
-Bean Sprout Soup
Allergen / Dietary Notice: The following item will be used: fish sauce,egg, and tofu (soy), soy sauce, gochujang (soy and wheat).
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.
Chef: Jisung Chun
Date: Thursday, July 24, 2025
Time: 6:00PM-8:30PM
Learn how to create the beloved Korean dish called Bibimbap. Bibimbap is a colorful, beautiful dish that is central to many family gatherings and holiday celebrations in Korea. Learn how to prepare all of the components and combine them artfully to make a delicious dish worthy of serving to guests! You’ll also learn how to make kimchi jeon, savory pancakes, and bean sprout soup, which is a staple in Korean kitchens. This class is permitted for individuals 18 years and older.
Menu:
-Bibimbap, with Beef or Tofu (vegetarian version)
-Kimchi Jeon (Savory Pancake)
-Bean Sprout Soup
Allergen / Dietary Notice: The following item will be used: fish sauce,egg, and tofu (soy), soy sauce, gochujang (soy and wheat).
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.
Chef: Jisung Chun
Date: Thursday, July 24, 2025
Time: 6:00PM-8:30PM
Learn how to create the beloved Korean dish called Bibimbap. Bibimbap is a colorful, beautiful dish that is central to many family gatherings and holiday celebrations in Korea. Learn how to prepare all of the components and combine them artfully to make a delicious dish worthy of serving to guests! You’ll also learn how to make kimchi jeon, savory pancakes, and bean sprout soup, which is a staple in Korean kitchens. This class is permitted for individuals 18 years and older.
Menu:
-Bibimbap, with Beef or Tofu (vegetarian version)
-Kimchi Jeon (Savory Pancake)
-Bean Sprout Soup
Allergen / Dietary Notice: The following item will be used: fish sauce,egg, and tofu (soy), soy sauce, gochujang (soy and wheat).
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.