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Our next class is with Chef Kyungbin Min of hanchic., a “not so Korean restaurant” in Los Angeles’ Koreatown. Kyungbin has worked at some of the best restaurants in LA and is a 2021 Los Angeles Rising Star Chef. This is the second class he has taught for us this year.

100% of ticket sales from this class will go to No Kid Hungry. So let’s cook up some Korean food for a good cause!

The Menu:
Mahyak Kimbap
Veggie Jeon (Korean pancake)

Date: Saturday, December 4th

Time: 3pm EST/12pm Pacific

Price: $15 per household, 100% of ticket sales go to No Kid Hungry

Platform: Zoom

Notes on some of the ingredients

• Korean Red Pepper Flake (Gochugaru): We need coarse gochugaru flakes for this class. It is generally sold in 1 pound bags like this. You may also be able to find a small jar of Mother-In-Law’s pepper flakes at Whole Foods. If you have the coarse flakes, you can then just use a spice grinder to make the finely ground red pepper. So I would recommend just buying one bag and grinding it yourself for the powder.

• Jin Soy Sauce: If you can, try to get Sempio Soy Sauce.

• Korean pancake mix - You can get this at your local Korean market, or online if there is not one near you. Here is one online option, although there are many.

• Sweet yellow pickled radish - You can get this at your local Korean market. If there is not one near you, here is one recipe for making it at home: https://www.maangchi.com/recipe/danmuji

Equipment:
tbd

Ingredients: A list of exact quantities will be sent after payment has been received
Seaweed paper aka nori
Rice (sushi rice, cooked before class)
Sweet yellow pickled radish
Carrots
Sesame oil
Cucumber
Korean pancake mix (get at your local Korean market or online)
Scallion
Kimchi (optional)
Jalapeño (optional)
Jin soy sauce (if not kikomen is fine)
White vinegar
Course red chili flake (gochugaru) (get at your local Korean market or online)
Garlic