Cooking with Korean Flavors

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Wednesday April 5

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6:00 PM  –  8:00 PM

Instructor: Chef Simon Chough

Wed., Apr. 5 | 6 – 8 p.m.

$75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen. 

Chef Simon Chough, the executive chef at one of Pittsburgh's best Korean restaurants Soju, comes to Botany Hall to show us the signature flavors that are the basis of Korean cooking. Through breaking down and tasting the main ingredients, Chef will teach us how to identify different flavors and play with the tang, spice, and sweet subtleties of the peninsula’s distinct dishes. In this hands-on class, you will learn to craft Korean meals that showcase your own style and tastes just as Simon has done with the food at Soju. By the end of the class, you will have enjoyed cooking and eating the Korean staples bibimbap, barbecue, and kimchi as well as having crafted your very own recipes for these delights. This class will get you thinking about Korean flavors like you never have before being comfortable with integrating them into your already existing culinary skill set.

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