Korean Chinese Cuisine

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. 

Come explore the vast and delicious history of Junghwa yori, or Korean-Chinese cuisine! Dishes that made up Junghwa yori were the result of foods created by Chinese immigrant communities in Incheon in the early 20th century. Many of these were originally rooted in Shandong-style dishes, though Korean-Chinese food has evolved to contain bold flavors, hearty portions, and serves up a uniquely Korean twist that reflects decades of cultural blending. Today, it’s a comfort food staple across South Korea, enjoyed in homes and restaurants alike—from delivery orders to family celebrations.

Join Elise to make three iconic dishes; jjajangmyeon (noodles in rich black bean sauce), jjampong (a spicy seafood noodle soup), tangsuyuk (crispy sweet-and-sour pork), along with a popular sweet cinnamon pancake (hotteok) commonly found served piping hot from street vendors. Get ready to stir-fry, slurp, and savor!

MENU

Jjangmyeon—Black Bean Noodles with Pork and Vegetables

Jjampong—Spicy Seafood Noodle Soup

Tangsuyuk—Crispy Sweet and Sour Pork 

Hotteok—Sweet Pancakes Filled with Cinnamon and Brown Sugar

This menu contains the following common allergens: Egg, Fish, Shellfish, Sesame, Soy, 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! 

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 heritage 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.