Our next class is with Chef Kyungbin Min of hanchic and Chimmelier in Los Angeles. Kyungbin has worked at some of the best restaurants in LA and is a 2021 Los Angeles Rising Star Chef. This is the third class he has taught with Lanyap Cookery. 100% of ticket sales from this class will go to No Kid Hungry. So let’s cook up some delicious food and ferment for a good cause!

What are we making in this virtual cooking class?

• Korean Chicken Stew

• White Kimchi

When is this virtual cooking class?

Date: Sunday, February 12th

Time: 2pm EST/11am Pacific

Price: $30 per household, 100% of ticket sales go to No Kid Hungry

Platform: Riverside - https://riverside.fm/

Notes on some of the ingredients:

• Gochugaru (Korean Red Pepper Flake): 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.

• Korean radish: If there is an Hmart near you, you will have no problem getting Korean radish. It looks like this. If you aren’t able to get a Korean radish, you can use daikon instead.

• Dashida: Korean beef bouillon

Equipment:

• Pot or dutch oven for the stew

• Cutting board

• Knife

• Kitchen scale (optional)

• Mason jar with air tight lid (at least 32 oz)

  • Or use an old kimchi jar

Ingredients: (a list of exact quantities will be sent within 24 hours of signing up for the class)

• Korean radish

  • or sub daikon

• Pickling cucumbers

• Yellow onions

• Green onions

• Jalapenos

• Kosher salt

• Chicken thighs

  • vegetarian omit and sub extra veggies

• Russet potatoes

  • or your favorite potato

• Carrots

• Button mushrooms

  • or your favorite mushrooms

• Gochugaru (Korean red pepper flake)

• Garlic

• Ginger

• Soy sauce

• Dashida