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🌟 Chef: Jisung Chun
🗓️ Date: Friday, February 5, 2027
⏰ Time: 6:00PM-8:30PM
🧧 The Lunar New Year holiday is a celebration of the coming of spring and of the beginning of a new year on the lunar calendar. It is widely celebrated across Asia, and is a time for gathering with friends and family to cook and savor good food. Join Jisung Chun as she teaches you about the cultural traditions associated with the Korean Lunar New Year, and the foods that are traditional to the holiday. This class is permitted for individuals 16 years or older.
Menu:
- Quick Kimchi: Crisp napa cabbage and radishes tossed in a vibrant, garlicky gochugaru paste, delivering all the bright, tangy heat of traditional Korean kimchi without the weeks-long wait.
- Kimchi Dumplings (Pork or Tofu): Delicate, hand-pleated dumplings pan-fried to a golden crisp, filled with a savory blend of tangy house-made kimchi, aromatics, and your choice of seasoned pork or crumbled tofu.
- New Year Rice Cake Soup (Tteokguk): A comforting, deeply savory broth simmered with chewy, sliced garaetteok rice cakes and garnished with delicate egg ribbons, toasted seaweed, and scallions—a beloved Korean tradition for welcoming a prosperous new year.
- Mochi Brownies: Fudgy, deeply chocolatey brownies baked with sweet glutinous rice flour for a rich, brownie-like crust and an irresistibly chewy, bouncy center.
Allergen / Dietary Notice: The following item will be used fish, gluten, egg, and soy.
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, February 5, 2027
⏰ Time: 6:00PM-8:30PM
🧧 The Lunar New Year holiday is a celebration of the coming of spring and of the beginning of a new year on the lunar calendar. It is widely celebrated across Asia, and is a time for gathering with friends and family to cook and savor good food. Join Jisung Chun as she teaches you about the cultural traditions associated with the Korean Lunar New Year, and the foods that are traditional to the holiday. This class is permitted for individuals 16 years or older.
Menu:
- Quick Kimchi: Crisp napa cabbage and radishes tossed in a vibrant, garlicky gochugaru paste, delivering all the bright, tangy heat of traditional Korean kimchi without the weeks-long wait.
- Kimchi Dumplings (Pork or Tofu): Delicate, hand-pleated dumplings pan-fried to a golden crisp, filled with a savory blend of tangy house-made kimchi, aromatics, and your choice of seasoned pork or crumbled tofu.
- New Year Rice Cake Soup (Tteokguk): A comforting, deeply savory broth simmered with chewy, sliced garaetteok rice cakes and garnished with delicate egg ribbons, toasted seaweed, and scallions—a beloved Korean tradition for welcoming a prosperous new year.
- Mochi Brownies: Fudgy, deeply chocolatey brownies baked with sweet glutinous rice flour for a rich, brownie-like crust and an irresistibly chewy, bouncy center.
Allergen / Dietary Notice: The following item will be used fish, gluten, egg, and soy.
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