Jang sauces

Dear Friends,

We are excited to announce our 13th cooking class event, hosted by Cooking Korean Food, on February 1st!

In this session, we’ll dive into the art of making Korea’s most essential and versatile sauces(above pictures) based with Gochujang (red chili paste), Doenjang (fermented soybean paste), and Soy Sauce. These foundational ingredients are key to creating iconic Korean dishes such as Bibimbap, marinated meats, fresh salads, hearty soups, and more.



Event details:

Class type: Learning/Cooking/ Bring Home

Date: Saturday February 1st

Time: 2pm-3pm cooking

3pm-3:30pm taste and chat (sauce and rice)

Items from you: Apron, 4 Mason jars(size 8 oz), and 4 mixing bowls

Fee: $30

How to pay the fee: Zeffy link / bring personal check to "Korean Cultural Bridges" or cash to the day of class.





Join us for a flavorful experience, learn these timeless recipes, and savor the deliciousness of Korean cuisine!



For questions:
Email: KoreanCulturalBridges@gmail.com
Phone: 718-730-2451 Myungsim Yeun

We look forward to cooking with you!