Pacific Taste is an ongoing series of culinary demos, talks, and workshops hosted by the Pacific Food & Beverage Museum in Los Angeles. A wide range of culinary professionals, cookbook authors, PacFAB curators, and others deliver lively lectures and lead tastings and hands-on workshops demonstrating the rich culinary traditions and distinctive cuisines of the American West, Pacific Rim, and beyond.
Beyond Kimchi: Cooking Korean with Hae Jung Cho
For most, Korean cuisine doesn't extend much beyond kimchi, but a Korean meal is a highly conceptualized affair, typically consisting of rice, soup, and side dishes called "banchan." On Sunday, July 14, at LA's Pacific Food & Beverage Museum, Korean food expert Hae Jung Cho will discuss the history and breadth of Korean cooking and introduce foods that Koreans typically eat, with a focus on traditional dishes unfamiliar to most Westerners. She'll discuss the various classes of banchan, including kimchi, and demonstrate how to make a few common vegetable-based examples. After the program, enjoy samples of Hae Jung's work, all prepared with fresh fare from Melissa's Produce.
ADMISSION IS FREE WITH RSVP
ABOUT THE PRESENTER
After an early career in nonprofit management and human rights, Hae Jung Cho made the switch to food and has been cooking professionally for over 15 years. Trained as a master food preserver in 2011, Hae Jung teaches kimchi making and other food preservation classes across Greater Los Angeles. She is a steering committee member of Slow Food Los Angeles Preservers, Secretary of the Culinary Historians of Southern California, and a lazy gardener at the Crenshaw Community Garden. For more information, check out "Hae Jung's Kimchi Club" on Facebook and follow Hae Jung @hedgehogchef on Instagram.