Vegan Korean Cooking (Online)
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
Join us in this fun hands-on virtual class, where you'll learn easy cooking techniques for creating delicious plant-based Korean meals.
Korean cuisine has many dishes that are vegan-friendly or easily adaptable for the vegan diet. The ingredients we'll use in class can be purchased in a Korean grocery stores or large supermarkets such as Whole Foods and Fairway. And don't worry if you have limited access to specialty ingredients. I'll send out an ingredient list at least 1 week before class with suggestions for substitutions if you can't find certain ingredients.
We'll cook two dishes together in class:
- Oi Sobagi (Stuffed Cucumber Kimchi)
- Vegan Kimchi Jjigae (Kimchi and Tofu Stew)
We will also discuss methods of adapting traditional meat and seafood dishes for a plant-based kitchen.
