Wednesday, October 14 6PM
Korea Society
950 Third Ave., 8th Floor, New York, NY 10022
Jajangmyeon, “black bean noodles,” is a popular, inexpensive comfort food for Koreans. Originally from China in the late 1800s, the recipe evolved to suit the Korean palate. Join Walter Rhee, chef-instructor from Hawaii, as he explains the evolution, the hows and whys, and the shortcuts to the real traditional recipe. This is a hands-on workshop. Mool mandoo (boiled dumpling) preparation is also included in the event. Other side dishes will be kimchi, raw onions, and danmuji.
Tickets and information at: http://www.koreasociety.org/