Kim Jang: Korean Kimchi Making with Bossam

Kim jang is the communal Korean tradition of making and sharing kimchi for winter, emphasizing cooperation and solidarity. Under the guidance of Chef Polly Sang, we’ll learn the essentials of Korean home cooking with two iconic dishes: kimchi and bossam. 

As we make kimchi from scratch, Polly will guide you in the principles of brining, fermentation, and building lactic acid with her tried-and-true recipe. We’ll create a whole meal of slow-simmered pork belly served with soup, lettuce wraps, banchan, and dipping sauces. This class blends hands-on technique with cultural stories, ending in a delicious feast you’ll want to recreate at home with your own community!

Guests will go home with a jar of kimchi to continue fermenting at home. Bring a bag to transport it safely!

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Bossam - Tender Pork Belly

Napa Kimchi 

Multi-Grain Purple Rice

Ssamjang Sauce and Assorted Lettuces for Wrapping

Sesame Soy Bean Sprouts

Allergens: Fish, Shellfish, Soy, Wheat. Concerns? Email info@18reasons.org.

Polly Sang was born in Busan, South Korea and immigrated to Queens, NY, with her family as a young child. As her mother worked, Polly put together the family’s meals; as an adult, she attended culinary school and worked in restaurants in NYC and California. Mentoring and teaching cooks was her favorite part of being a chef. For the last 3 years, she’s taught full-time, covering everything from culinary basics to elaborate meals. Teaching Korean cuisine is a way to share her heritage while building a community of home cooks!

Review our registration and cancellation policies here.