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Banchan Story

Banchan Story

Cooking
Hell's Kitchen, New York, New York
(12 Reviews)

At Banchan Story, we bring fun culinary experiences that combine cultural stories, from history to modern pop, and tasty dishes of Korea.

We believe each little dish (called 'banchan' in Korean) has a story to tell and deserves its own little spotlight, be it a home favorite, a funny nickname, interesting historical background, or a feature in a popular Korean drama.

Shin Kim (김신정), a native of Seoul, Korea, is the founder of Banchan Story. She completed her business education at the University of Chicago MBA Program ('04) and her culinary training at the Institute of Culinary Education ('09), and subsequently refined her craft at some of New York's finest Michelin-starred restaurants, including Jean Georges, Gilt, and Adour, and premier catering establishments such as Abigail Kirsch. She has been sharing her passion for Korean food and its stories in recreational cooking classes at select locations in New York City. She has also led private workshops for corporate clients and educational institutions interested in Korean heritage, culture, and food.

Shin also helps bridge the gap of understanding between Korea and American cultures with her fluency in languages and in particular, latest culinary trends of both countries. Past projects include:

  • Translation of Korean Buddhist temple cuisine menus and recipes 
  • Interpretation for Venerable Jeokmun's cooking demonstration at the Fancy Food Show 
  • Media translation team member during President of Korea's visit to NYC for the UN General Assembly 
  • Interpretation for Actress Park Shin Hye at the DramaFever Awards Show 
  • Cooking instruction videos for Korean dishes featured in popular Korean dramas

Reviews of Banchan Story

(12 Reviews)
Dumplings & Buns

1/15/2018
Lorrie B.

Attended: Dumplings & Buns


Great hands-on Korean food class! The instructor Shin Kim was professional, knowledgeable, patient, organized, and provided very helpful instructional tips and guidance. All the food we made tasted delicious! If you are looking for a hands-on class on learning how to make Korean food take a class from Shin Kim at Banchan Story.

Dumplings & Buns

2/21/2016
Marie C.

Attended: Dumplings & Buns


Fun and informative at the same time.

Fundamental Korean Sauces

12/13/2015
Franco P.

Attended: Fundamental Korean Sauces


Very informative and learning experience. Material was new to me but taught in a way that was easy to learn. I will attend another class.

Winter Stews

12/12/2015
Anonymous

Attended: Winter Stews


amazing class!

Winter Stews

12/6/2015
Jennifer F.

Attended: Winter Stews


Delicious home-made food! Love the private setting and intimacy of the course.

Time to Kimchi

12/6/2015
Anonymous

Attended: Time to Kimchi


The instructor really wanted to make it a memorable experience for us. She was well prepared and she answered and addressed all our questions during the class. You can feel that she takes teaching how to make kimchi seriously. The second instructor was also very wonderful. She is more of a behind-the-scene assistant and the two of them worked seamlessly to make it a great experience for us. I will certainly attend her classes again.

Winter Banchan

12/18/2017
Angela H.

Attended: Winter Banchan


Angela H. gave this class 5 out of 5 CourseHorse stars.

Korean Picnic for Spring

3/21/2016
Rollin L.

Attended: Korean Picnic for Spring


Rollin L. gave this class 5 out of 5 CourseHorse stars.

Korean Picnic for Spring

3/21/2016
Mark H.

Attended: Korean Picnic for Spring


Mark H. gave this class 5 out of 5 CourseHorse stars.

Fundamental Korean Sauces

2/21/2016
Sara S.

Attended: Fundamental Korean Sauces


Sara S. gave this class 4 out of 5 CourseHorse stars.

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Questions about this school?
306 W 51st St, New York, New York 10019
Banchan Story
Hell's Kitchen, Manhattan
306 W 51st St
Btwn 8th & 9th Avenues
New York, New York 10019

Directions:
Look for a stairway to the basement kitchen studio from outside of the building.

Teachers at Banchan Story

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