Korean Banchan

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

You know all those little side dishes that magically manifest on your table in Korean restaurants? You thought that you were only getting bibimbap and all of a sudden there are 3 different kinds of kimchi, a small platter of savory pancakes and sesame flecked braised vegetables. They are called banchan, which translates to “side dishes” in Korean. They are beloved accents and additions to all sorts of Korean meals at settings ranging from the very fancy to the cheap student hangout. 

They are also the subject of fierce debate and opinions. When Marie lived in Korea, she recalls instances where she and her friends went to specific restaurants, not for the main dish, but rather because the restaurant had an amazing zucchini pancake or that the braised eggplant was out of this world. Banchan can make or break a restaurant. 

Join us and learn how to create several typical types of banchan using ingredients that you likely already use and are easily sourced. 

MENU

Blanched Spinach - Sigeumchi Namul - 시금치나물

Mung Bean & Kimchi Pancakes - Kimchi Bindeddeok - 김치 빈대떡

Steamed Egg Custard - Gyeranjjim - 계란찜

Soybean Paste Stew with Enoki Mushrooms - Dwenjang Jjigae - 된장찌개

Quick Cucumber Kimchi - Oi Kimchi - 오이 김치

Braised Sweet & Savory Potatoes - Gamja Jorim - 감자조림

This menu contains the following common allergens: Egg, 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! 

Marie Brennan is a vegetable enthusiast, keen fermenter and an avid traveler. Her explorations are fueled by the desire to find her next pantry staple and learn yet another way to use onions. Her culinary focus is vegetarian, Californian cuisine that is imbued with global flavors. Her classes are known for their healthyish and punchy flavors as well as her non-dogmatic and enthusiastic approach to food. 

Marie graduated from the University of Wisconsin with a degree in Dietetics and in 2014 moved to the Bay Area to attend culinary arts school. She stayed for the produce and the sunshine. Marie lives in Berkeley California and works as an educator, consultant, private chef and recipe developer. You can learn more about Marie at www.hedonistinmoderation.com

_{Photo credit: Marie Brennan}