This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
Registered students should take 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class.
Bibimbap is the easiest and most delicious way to use up leftover vegetables. It’s a dish with no confines, other than whatever is in your own fridge. Bibim translates to mixed, or mixed ingredients, and bap is rice, thus directly translating to “mixed rice.” Elise will teach you how to cook up your vegetables with Korean flair, recreate her grandmother’s bulgogi, and mix up a delicious sauce to become the flavor glue to hold your bowl all together!
Bibimbap with mixed vegetables
Lee family bulgogi
Sweet and fiery bibimbap sauce
Quick pickled daikon
Equipment and Shopping List can be found here - please check before signing up for the class!
This menu contains the following common allergens: eggs and soy. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.org before purchasing a ticket.
Born and raised in Colorado, Elise Hayashi grew up in a family where knowing how to use a paring knife was more important than riding a bicycle. This sparked her passion for food and cooking at an early age, and she enthusiastically relocated to the Bay Area to study nutrition science at UC Berkeley. Outside of the classroom, Elise helped implement childhood obesity and exercise research, and worked as a pastry assistant to fill her free time with galettes and mousses. She also broadened her experience with food by studying and cooking her way through the Mediterranean diet in Italy, and working on an organic farm in Japan. Now, she is excited to merge her gastronomic backgrounds to share her love of food with the 18 Reasons community. During the rare moments when she is not eating, Elise can be found trying out new sports, playing and listening to live music, or wandering the aisles of grocery stores and farmers' markets.
Photo Credit: Sous Chef / CC BY