Korean Spice and Everything Nice
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.
Palates beware, this class is NOT for the faint of spice! Get ready to turn up the heat and fire up your knowledge of Korean spice! Join Chef Elise to explore how Korean ingredients can create and build deliciously warming, punchy, and fiery bites. We'll practice using gochugaru (dried red chili pepper flakes), gochujang (fermented chili paste), fresh chilies, or a combination of all three, and create dishes that fall on a range of spice levels between 1 (mild) and 5 (VERY HOT). Each dish also highlights a different method of incorporating heat, whether through marinating, braising, or layering sauces. A fresh pot of rice will join us on the side to accompany the meal, and an ice cold Yakult granita will help quench our palates at the end of the night. This class will leave you burning for more!
MENU
Heat levels 0-5
0 - Freshly steamed rice
1 - Sangchu geotjeori - fresh lettuce salad with gochugaru dressing
2 - Jangjorim - marinated beef and fresh peppers
3 - Bibim guksu - spicy cold noodles
4 - Dakdoritang - spicy braised chicken
5 - Buldak budae jjigae - FIREY army stew
Yakult Granita
This menu contains the following common allergens: Dairy, Eggs, Fish, Sesame, Shellfish, 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 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.
