Flavors of Korea: Galbi-jjim and Friends

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

While Galbi-jjim was traditionally only prepared for royalty throughout the Joseon dynasty, it is now a dish that is made for both holidays and celebrations. The dish itself features a hearty plate of short ribs, braised for hours in a blend of the most delicious sweet, tangy, and savory ingredients in Korean cuisine. Join 18 Reasons and Elise to cook up some large batches of Galbijjim and celebrate the turn of the season! We may even break out the culinary torch to brulee some melty cheese on top. 

These beautifully braised short ribs will be the star of the show, joined by a set of banchan featuring some of the early summer’s best produce. We’ll also create a light and soothing jogatang (radish and clam soup) to wash down all the flavors of the meal. 

MENJ:

Galbi-jjim—Korean Braised Short Ribs

Jogaetang—Radish and Clam Soup

Assorted Seasonal Banchan: 

• Oi Muchim - seasoned cucumbers
• Kongnamul Muchim - seasoned beansprouts
• Seasonal Greens
• Hobak Jeon - egg battered and pan fried zucchini 

Served with Steamed Rice and Assorted Kimchis 

This menu contains the following common allergens: Fish, Shellfish, Soy, Wheat, Egg, Dairy (optional). 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! 

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, and lean into her Japanese and Korean heratige 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.