Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Chef: Jisung Chun
Date: Saturday, April 11, 2026
Time: 5:00PM-7:30PM
Celebrate the beginning of spring like they do in Korea: with a warm, hearty hand-pulled chicken, potato and vegetable noodle soup and the bold kick of cilantro kimchi. We’ll finish with beautiful flower-pressed rice cakes—edible spring, one bite at a time. Learn about Korean food and culture and have fun doing it with Chef Jisung.
Menu:
- Hand-Pulled Noodle
- Chicken, Vegetable and Potato Soup
- Cilantro Kimchi
- Flower-Pressed Rice Cake (Hwa Jeon)
Allergen Info: This menu includes wheat/gluten, soy, sesame, garlic, chili, and fish sauce.
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: Saturday, April 11, 2026
Time: 5:00PM-7:30PM
Celebrate the beginning of spring like they do in Korea: with a warm, hearty hand-pulled chicken, potato and vegetable noodle soup and the bold kick of cilantro kimchi. We’ll finish with beautiful flower-pressed rice cakes—edible spring, one bite at a time. Learn about Korean food and culture and have fun doing it with Chef Jisung.
Menu:
- Hand-Pulled Noodle
- Chicken, Vegetable and Potato Soup
- Cilantro Kimchi
- Flower-Pressed Rice Cake (Hwa Jeon)
Allergen Info: This menu includes wheat/gluten, soy, sesame, garlic, chili, and fish sauce.
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.