Flavors of Korea: Noodles!
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.
We are officially in our San Francisco summer, which calls for oodles of cold noodles! Come join Elise to sip, slurp, and stretch out four different Korean style noodles. We’ll start with the classic glass noodles made out of sweet potato starch, tossed with assorted julienned vegetables to create the crowd favorite, japchae. We’ll slurp down cold, refreshing buckwheat noodles that have been coated in a nutty and savory perilla oil dressing, and make our own hand pulled noodle dough to thicken up and add extra chewiness to a traditional kimchi-jjigae. We’ll also create an incredibly easy, yet equally delicious version of Kongguksu (cold soybean broth noodles) that was developed by Korean Chef and TV personality, Paik Jong Won, and end with the important debate of whether or not Kongguksu is better with salt or sugar as the finishing seasoning.
MENU
Japchae: sweet potato glass noodle
Deulgireum Makguksu: cold buckwheat noodles in a floral perilla oil dressing
Kongguksu: thin wheat noodles in a cold soybean broth
Kimchi Sujebi - Hand pulled noodles in Kimchi stew
Suyuk: Simmered pork belly
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.
