Beyond Kimchi: Cooking Korean with Hae Jung Cho

For most, Korean cuisine doesn’t extend much beyond kimchi, but a Korean meal is a highly conceptualized affair, typically consisting of rice, soup, and side dishes called “banchan.” On Sunday, July 14, at LA’s Pacific Food & Beverage Museum, Korean food expert Hae Jung Cho will discuss the history and breadth of Korean cooking and introduce foods that Koreans typically eat, with a focus on traditional dishes unfamiliar to most Westerners. She’ll discuss the various classes of banchan, including kimchi, and demonstrate how to make a few common vegetable-based examples. After the program, enjoy samples of Hae Jung’s work, all prepared with fresh fare from Melissa’s Produce.

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