Bibimbap and Banchan (Vegetarian)
Bibimbap is a popular Korean dish that translates to "mixed rice", referring to the mixing of the beautifully arranged toppings with the warm white rice underneath just before eating. At restaurants, bibimbap or other main courses are often served with delicious side dishes, called Banchan. But they are not just sidekicks; banchan is actually the soul of bibimbap. Each bibimbap topping can stand on its own as a banchan. At home, leftover banchan often transforms into bibimbap toppings. Banchan has an amazingly rich history, dating back to 300 AD, and is deeply rooted in Buddhist traditions. During this era, meat consumption was discouraged, leading to a focus on seasonal vegetable-based dishes that became the foundation of banchan. Staying true to tradition, all dishes in this class are vegetarian and easily adaptable for vegans (just skip the egg!).
In this class, you'll create a deliciously seasoned and flavorful bibimbap with marinated carrots, mushrooms, zucchini, and beansprouts, plus the fan-favorite topping Gosari. Gosari is a type of fiddlehead fern with a meaty texture and earthy flavor, prepared in a garlicky soy sauce. We'll crown the bibimbap with a perfectly fried egg and a homemade sweet and spicy Gochujang Sauce.
Next, you'll dive into making a few banchan. First up is Dubu Jorim, a spicy braised tofu side dish seasoned with gochugaru (Korean dried chili flakes). Then, we'll make Pajeon, a crispy and savory Korean pancake with a special dough made with chilled carbonated water and baking powder for a light and airy texture. Next, we'll prepare Braised Lotus Root, a slow-cooked dish with soy sauce and oligodang (a Korean sweetener) to create a sweet and savory glaze. Finally, we'll round out the meal with Doenjang Jjigae, an umami-packed fermented soybean stew with fresh tofu.
This class is taught by Jee Hye Kang. Jee Hye grew up in the bustling city of Seoul, South Korea, and still has fond memories of day trips to the mountains and picnicking with family. In her career she’s focused on intentionally creating community through food. Her work at the Ballard Food Bank has given her a strong belief in the power of food in nourishing the body and mind. She also teaches at The Pantry.
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New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
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Here’s the full menu:
Bibimbap (rice bowl topped with marinated toppings)
Dubu Jorim (spicy braised tofu)
Pajeon (savory Korean pancake)
Braised Lotus Root
Doenjang Jjigae (fermented soybean stew with tofu)
During this class, we will prepare and cook from scratch everything on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.