9/26, Late Summer Korean Harvest Dinner - Hands On
Chef: Jisung Chun
Date: Friday, September 26, 2025
Time: 6:00PM-8:30PM
Celebrate the vibrant, fresh flavors of late summer the Korean way with this hands-on class featuring cucumber kimchi, veggie-packed banchan, and the ever-popular bulgogi. This class focuses on easy techniques and ingredients you can find at most grocery stores. Perfect for beginners and flavor seekers alike!
Menu:
- Ggaetip (Sesame Leaf) Kimchi
- Gaji Namul (Steamed Eggplant with Soy-Garlic Sauce)
- Bulgogi
- Bean Sprout Soup
Allergen/Dietary Notice: The following items will be used in class: fish, soy, sesame, a tiny trace amount of wheat in soy sauce, eggplant.
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: Friday, September 26, 2025
Time: 6:00PM-8:30PM
Celebrate the vibrant, fresh flavors of late summer the Korean way with this hands-on class featuring cucumber kimchi, veggie-packed banchan, and the ever-popular bulgogi. This class focuses on easy techniques and ingredients you can find at most grocery stores. Perfect for beginners and flavor seekers alike!
Menu:
- Ggaetip (Sesame Leaf) Kimchi
- Gaji Namul (Steamed Eggplant with Soy-Garlic Sauce)
- Bulgogi
- Bean Sprout Soup
Allergen/Dietary Notice: The following items will be used in class: fish, soy, sesame, a tiny trace amount of wheat in soy sauce, eggplant.
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: Friday, September 26, 2025
Time: 6:00PM-8:30PM
Celebrate the vibrant, fresh flavors of late summer the Korean way with this hands-on class featuring cucumber kimchi, veggie-packed banchan, and the ever-popular bulgogi. This class focuses on easy techniques and ingredients you can find at most grocery stores. Perfect for beginners and flavor seekers alike!
Menu:
- Ggaetip (Sesame Leaf) Kimchi
- Gaji Namul (Steamed Eggplant with Soy-Garlic Sauce)
- Bulgogi
- Bean Sprout Soup
Allergen/Dietary Notice: The following items will be used in class: fish, soy, sesame, a tiny trace amount of wheat in soy sauce, eggplant.
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.