Korean Kitchen

Join Katherine Ballein for this informative class to learn about authentic Korean dishes. She'll show you that it's not difficult once you have a grasp on the flavors and ingredients. She'll explain how to make a ready-to-eat kimchi with crunchy napa cabbage, often enjoyed as a salad. Unlike traditional kimchi, which is usually fermented for several days or even weeks, this type of kimchi is typically made and enjoyed on the same day. This menu will be paired with wine.

Menu

Bindaetteok (Mung Bean Pancakes)
Geotjeori Kimchi
Doenjang Jjigae (fermented soybean stew)
Jjajangmyeon (black soybean noodles in rich soybean sauce)
Tteokbokki (spicy-sweet rice cakes)

$110

Upcoming Class Times

February

Wednesday, February 5 | 6 p.m. - 8 p.m. | $110

Registration starts Tuesday, January 14, at 10 a.m. EST

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About Katherine Ballein

Katherine, a native of Helena, Montana, attended culinary school in Scottsdale, Arizona. She has extensive culinary experience as chef and pastry chef in catering, pastry, and bread. Katherine's most recent culinary experience was developing menus for Wright-Patterson AFB. She enjoys sharing her love of food with others and is excited to join the culinary team at the Dorothy Lane Culinary Center. Katherine lives in Oakwood with her her husband, Colin, and her cat, Bean.

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