Saturday, February 20 03pm to 05:30pm
Basement Kitchen Studio
306 W 51st St (8th Ave). New York, NY 10019

With the country’s three sides surrounded by the sea, Koreans have made use of a variety of sea vegetables in their everyday life. We will start with an overview of different types of sea vegetables that are easily found near us in NYC or online. Then we will make delectable dishes, from a salad to a dessert, using different cooking methods and highlighting the best features of each sea vegetable. If you want to expand your knowledge and cooking repertoire that incorporates seaweed beyond sushi nori, this is the class for you!

On the menu:
Calamari & miyeok (wakame) salad with ginger gochujang sauce

Sautéed sea vegetable mélange with spicy sesame seasoning

Savory dulse and garlic chive pancakes with lemon-soy dipping sauce

Udon noodle soup with kelp broth and shaved kelp topping

Sweet brown rice & tot (hijiki) balls rolled in gim (nori) flakes

Yuzu-cannellini jelly made with agar agar

For tickets and registration visit: http://www.banchanstory.com/