South Koreanesque - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are welcome.

Marie spent many years in South Korea and considers it to be her second home. She loves the generous culture, the mountainous landscape and, of course, the food. South Koreanesque is a Korean ingredient focused class that features the flavors of The Land of the Morning Calm in ways that may be new to you.

You’ve likely had tomato soup before but have you had it infused with savory doenjang, Korea’s answer to miso? Kimchi is all the rage these days and with good reason. Typically it’s eaten either raw or simmered in a stew. Roasting it is a game-changer. The kimchi flavor deepens and the sugars present begin to caramelize. Combine it with roasted mushrooms, Brussels sprouts and topped with fresh mozzarella and you have a dish that will be permanently on your meal rotation.

For dessert we will take the classic American pairing of peanut butter and chocolate and infuse some sassiness in the form of the much beloved fermented chile sauce, gochujang and depth from sesame. 

If you love the flavors of Korea and wish to expand on what those pantry staples can do, then this is the class for you.
 

MENU

Ssamjang & Scallion Roasted Chickpeas - RECIPE ONLY 

Tomato Soup with Rice Wine, Fermented Bean Paste & Seaweed Chips

Kimchi Roasted Brussels Sprouts, Mushrooms & Burrata

Seasonal Salad with Gochugaru Vinaigrette & Gochujang Toasted Sesame Brittle

Peanut Butter, Sesame & Gochujang Chocolate Cups

This menu contains the following common allergens: Dairy, Soy, Peanuts, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. 

Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to the Bay Area to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in Berkeley California and works as an educator, consultant, private chef and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com

_{Photo credit: Marie Brennan}