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Korean Cooking w/ Sunny Special Summer Immersion

at The League of Kitchens - Bayside

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Bayside, Queens
39th & 40th Avenues Bayside
Brooklyn, New York 11360
Purchase Options
Class Level: All levels
Age Requirements: 18 and older
Average Class Size: 5

What you'll learn in this korean cooking class:

In this Special Summer Immersion workshop (non-vegetarian), Sunny will teach you to make her summer kimchi, a traditional Korean side dish of fermented vegetables. Kimchi is Korea’s highly nutritious, spicy-sour national dish; Sunny’s summer varieties are made from cucumber, tomatoes, radishes and ginger.  You will also try your hand at Sunny’s signature dumplings, made with beef, pork, squash and tofu. You will sample the dumplings as well as other traditional Korean snacks with your fellow workshop participants, and go home with two jars of kimchi to ferment and enjoy at home!

Menu for Special Summer Immersion (Non-Vegetarian)

Cucumber Kimchi
Chopped cucumbers, onion and chives are added to crushed garlic and ginger, and placed in jars to ferment with salt, chili powder, and fish sauce.

Yeolmu Kimchi (Young radish)
Young summer radish is chopped along with fresh tomatoes and onions. The vegetables are added to crushed ginger, garlic, Korean soup base and special sauce, and placed in jars to ferment with salt and chili peppers.

Mandoo (Dumplings) 
Mandoo (dumpling) rice skins stuffed with Korean squash, bean sprouts, tofu,  ground beef and pork, chives, egg, garlic and ginger.

*Food Allergies: This menu includes eggs, fish, shellfish, soy.

Cooking with Sunny: In Sunny’s spacious kitchen, you will see how she relishes in making healthy, natural ingredients come to life. At the beginning of the day, she will welcome you with a cup of warm green tea, homemade dumplings, and an assortment of sweet-savory sesame cookies and rice cakes. In both workshops, you’ll taste Sunny’s homemade kimchi, made from nappa cabbage she grows in her backyard and ferments the traditional Korean way, in large, ceramic jars buried in her backyard. You will also hear about how Sunny makes her own soy sauce and doenjang (fermented soybean paste), which you will see fermenting on her front stoop in traditional fermentation jars. She is a truly inspiring, ‘from-scratch’ cook! At the end of the day, you’ll go home newly inspired with all the recipes and a shopping guide to all of Sunny’s favorite food markets.

All immersion workshops include a light lunch and beverage, 3.5 hours of hands-on cooking instruction, a full dinner, and a booklet of recipes and in-depth culinary info.

Still have questions? Ask the community.

Refund Policy
If you cancel two weeks before your workshop you will receive a full credit for League of Kitchens, which you can apply to another League of Kitchens workshop. After that, you may send someone else in your place (we ask you to notify us in advance if you're doing this). In the rare event that an instructor needs to cancel last minute, students will receive a full refund.


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Reviews of Classes at The League of Kitchens (55)

School: The League of Kitchens

The League of Kitchens

A new immersive culinary adventure in NYC where immigrants teach intimate cooking workshops in their homes. Each experience will offer opportunities for meaningful connection and social interaction, cultural engagement and exchange, culinary learning and discovery, and exceptional eating and drinking. ...

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1 Top Choice

Intro to Fermentation: Kimchi

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Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. In this course we will cover the basic science...

Sunday Jan 5th, 11am - 1pm