10/16, Korean Small Plates (Banchan) - Hands On

Chef: Jisung Chun
Date: Friday, October 16, 2026
Time: 6:00 PM–8:30 PM

Ready to transform your dinner table into a vibrant Korean feast?

Join Chef Jisung Chun for a hands-on culinary journey into banchan—the delicious, flavor-packed small plates that define the Korean dining experience. Learn how to build a table designed for sharing, balance, and depth of flavor. As you cook, Chef Jisung will share personal stories of growing up in Korea and teach you about the pantry staples and techniques behind these classic dishes. For students ages 16 and up.

Menu:
- Tomato kimchi: A tangy, spicy quick kimchi made with ripe tomatoes.
- Sesame watercress: Crisp greens tossed in a fragrant dressing of toasted sesame oil and soy.
- Sesame soy-marinated eggs (mayak eggs): Soft-boiled eggs in a savory-sweet marinade.
- Seafood scallion pancake (pajeon): A crispy, golden-brown pancake with seafood and fresh scallions.
- Steamed white rice: Learn how to make fluffy, tender rice to serve with the banchan.

Allergen information: This menu includes soy, sesame, wheat/gluten, eggs, shellfish, fish, garlic, and chili.

About Jisung: Jisung Chun specializes in Korean Buddhist temple cooking, blending tradition with a modern twist. She completed five years of apprenticeships with Korean food masters in Korea, studying Korean fermentation and natural food. Her achievements include first place in the 2014 Korean Buddhist Temple Cooking Competition and the 2016 Korean Rice Wine Sommelier Competition. She also holds the Sommelier of Sake (International kikisake-shi) certification. As founder of House of Jeon, Jisung brings together her culinary heritage and a holistic approach to wellness.