4/11, Squid Games Food! - Hands On
Chef: Jisung Chun
Date: Friday, April 11, 2025
Time: 6:00PM-8:30PM
Calling all Mooties! Come to a lighthearted and fun class, where we’ll recreate dishes from the ever-popular Squid Games television show. Hang out with fellow fans, talk up the show, play the game and learn about Korean food and cooking techniques, too. This class is permitted for individuals 18 years and older.
Menu:
Doshirak (lunch box):
-White Rice
-Stir-Fried Squid
-Braised Black Bean
-Stir-Fried Kimchi
-Dalgona
Allergen / Dietary Notice: The following item will be used: fish sauce, seafood, egg, and soy 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: Friday, April 11, 2025
Time: 6:00PM-8:30PM
Calling all Mooties! Come to a lighthearted and fun class, where we’ll recreate dishes from the ever-popular Squid Games television show. Hang out with fellow fans, talk up the show, play the game and learn about Korean food and cooking techniques, too. This class is permitted for individuals 18 years and older.
Menu:
Doshirak (lunch box):
-White Rice
-Stir-Fried Squid
-Braised Black Bean
-Stir-Fried Kimchi
-Dalgona
Allergen / Dietary Notice: The following item will be used: fish sauce, seafood, egg, and soy 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: Friday, April 11, 2025
Time: 6:00PM-8:30PM
Calling all Mooties! Come to a lighthearted and fun class, where we’ll recreate dishes from the ever-popular Squid Games television show. Hang out with fellow fans, talk up the show, play the game and learn about Korean food and cooking techniques, too. This class is permitted for individuals 18 years and older.
Menu:
Doshirak (lunch box):
-White Rice
-Stir-Fried Squid
-Braised Black Bean
-Stir-Fried Kimchi
-Dalgona
Allergen / Dietary Notice: The following item will be used: fish sauce, seafood, egg, and soy 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.