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Posted by on Aug 16, 2016 in Commentary, Korean Food | 0 comments

Korean cuisine class returns to Sur La Table

Korean cuisine class returns to Sur La Table

Six years after my interview with Anne Haerle, Sur La Table’s corporate chef, Korean cooking classes continue to be popular in culinary schools across the U.S., and grocery stores continue to add more Korean ingredients such as 고추장 gochujang (red pepper paste), seaweed snacks and 뒨장 doenjang (fermented soybean paste) to their shelves. 

Sur La Table is offering two classes this month featuring Korean cuisine. The first is Korean Summer BBQ, which will teach students how to make classics such as Grilled Kalbi Shortrib Wraps, Sticky Sweet Grilled Chicken and Kimchi Fried Rice. 

The second class is Global Flavors: Tacos. It includes a recipe for Bulgogi Beef Tacos With Kimchi Slaw. 

Kalbi, which is cut from beef short rib, tastes wonderful with a brief charcoal grill
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Kalbi, which is cut from beef short rib, tastes wonderful cooked on a charcoal grill. (Jeff Quackenbush photo)

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