Explore the art of preparing vibrant vegan Korean cuisine in this interactive cooking class. Under Chef Polly’s expert guidance, you’ll create a full plant-based menu inspired by traditional flavors and techniques. Begin with savory vegetable pancakes, followed by a comforting rice and soup combination complete with classic side dishes. For the main course, prepare acorn starch cakes tossed with seasonal greens in a savory soy-based dressing, and finish with a sweet potato mochi donut for dessert.
Guests are welcome to bring wine and beer to enjoy during the class.
Menu:
Vegetable Pancakes (Bindaetteok)
Crafted with mung beans, kimchi, fiddlehead ferns, and a touch of sesame oil.
Rice With Soup and Banchan
A nourishing spread featuring multi-grain purple rice, seaweed and soybean paste soup, sesame-seasoned bean sprouts, and marinated greens.
Acorn Starch Cakes With Seasonal Greens (Dotorimuk Salad)
Made from acorn starch, tossed with fresh salad greens and black sesame seeds in a soy-based dressing.
Sweet Potato Mochi Donut
A chewy, sweet dessert made with sweet potatoes, glutinous rice flour, coconut milk, and sugar.
School Notes: If you do not see a specific location for this event, location details will be provided for you after booking.
Participants under 18 must be accompanied by a paid adult.
CourseHorse Gift Card
