DECEMBER 13, THURSDAY | 6:30pm - 9:30pm
Korean cuisine is having something of a moment just now, with world-famous chefs like Momofuku’s David Chang popularizing traditional dishes, but any true aficionado will tell you that barbeque is where Korea really shines. Discover the secret to smoky-sweet Korean short ribs ( Galbi Gui) —hint: it’s in the preparation—as you delicately slice the meat and compose a beautiful sauce featuring soy, honey, Asian pear, and some super-secret, knock-your-socks-off ingredients that will make these ribs fully next level. You and your fellow chefs will also prepare namul bachan, a host of heavenly vegetable side dishes to accompany the short ribs. The menu will include bibimbap (a rice dish with seasoned marinated vegetables, poached eggs, and hot chili sauce), japchee (vegetable stir-fried Korean translucent noodles), and mandu (Korean pork dumplings enhanced with shiitake mushrooms and two sauces—chili oil and soy sauce with vinegar).