About

Beyond the world of Korean barbecue and street food lies the true heart of Korean culinary identity: the bapsang (dining table). The Korean bapsang is a landscape of textures and colors designed to nourish the body and please the eye. This class explores the concept of jip-bab (home-cooked meals), focusing on the intentional balance of grains, fermented stews, and seasonal side dishes. You'll move beyond "single-plate" cooking to understand the Korean philosophy of a collective table where rice is the anchor and jeong (affection) is the secret ingredient.
We'll reconstruct a standard Korean dining table with focus on the "Golden Trio" of a home meal: Bap (cooked rice), a soul-warming jjigae (stew), and the art of banchan (side dishes).

On the menu

• The grain: japgok-bap (five-grain rice)
• The soul: doenjang-jjigae (hearty soybean paste stew)
• The main: bulgogi (soy sauce-marinated beef)
• The seasonal: sigeumchi-namul and kongnamul, gaji-namul
• The mitbanchan: dubu-jorim, mumallaeng-i (dried radish)

Details

• Menu subject to change.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses fish, crustacean shellfish, wheat, soybeans, and sesame.

Details

A $23 materials fee, included in the cost of the class, covers all the ingredients you'll need.

Class Policies

• You must wear closed-toe shoes and tie back long hair.
• Ages 14 and up are welcome.