Banchan to Bulgogi | Korean Cooking with Corinne Trang
One of our favorite things about sitting down to a traditional Korean meal are all those little side dishes called banchan which are an integral part of Korean cuisine from the most humble home-cooked meal on up to royal court feasts. Thought to originate from centuries’ old infuence by vegetarian Buddhists, and the subsequent ban on eating meat by the ruling monarchies, plant-based dishes rose to prominence becoming a focal point of the cuisine. Nowadays, the bigger the variety of banchan served, the more it denotes quality of care, service and economic stability.
Join us, under the wing of award-winning Asian food expert, author and chef Corinne Trang as she guides us through a handful of these small colorful plates of spinach, mung bean sprouts, mushroom and cucumbers…each with its own seasoning…before we dive into one yummy lineup of menu showstoppers.
We’ll be roasting up some amazing Sweet & Spicy Chicken Wings, making savory veggie pancakes known as Pajeon, and last but not least we’re marinating thinly sliced beef for Beef Bulgogi, or ‘fire meat’ in translation. Corinne is one our most rigorous instructors, so come prepared to work!
$90 per student includes 3hr hands-on workshop and recipes PLUS eat-what-you-make.
Call 845 514 2300 or click PURCHASE TICKETS link.
ABOUT THE CHEF
Corinne Trang is the award-winning author of several books including the most recently published “Switch It Up: A Fresh Take on Quick and Easy Diabetes-Friendly Recipes for a Balanced Life” (2017), “Asian Flavors Diabetes Cookbook” (ADA, 2012), “Noodles Every Day” (2009), “Curry Cuisine” (2007), “The Asian Grill” (2006), “A Food Lover’s Companion: Vietnamese” (2006),” “Essentials of Asian Cuisine” (2003), and “Authentic Vietnamese Cooking” (1999), and has contributed to many more including “The Encyclopedia of Food & Culture” (Scribners & Sons, 2006).
A classically trained chef, she has served as spokesperson to various national brands and commodities such as Kame and Thai Kitchen. Dubbed the “Julia Child of Asian Cuisine” by the Washington Post, she is a frequent television and radio guest and has appeared on national, regional, and cable network including NBC’s Today Show, CBS’s Early Morning Show, PBS, FOX News, ABC, CNN, Lifetime, Discovery, Food Network, Sirius, Business Talk Radio, National Public Radio, and Bloomberg to name a few. She has written for numerous publications including Saveur, Food & Wine, Fine Cooking, Islands, Gourmet, Cooking Light, and Bon Appetit, and has taught and lectured internationally. Trang is a food and tea consultant and the founder of Liquid Gold Tea, a wholesale and retail source for handcrafted premium whole leaf tea, traditional Chinese gong fu tea service, Cha Dao meditation, and private instruction and custom tea events. For more information, please visit www.corinnetrang.com and www.liquidgoldtea.com.
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