K-BBQ & Banchan: The Art of the Korean Table

Step into the vibrant world of Korean soul food! In this high-energy, hands-on workshop, you’ll learn the art of creating an authentic Korean BBQ feast right at home. We’ll master the essential techniques behind balancing sweet, savory, and umami flavors, starting with a classic garlic-sesame beef marinade and building a colorful spread of traditional side dishes (banchan). Grab an apron, roll up your sleeves, and get ready for a fun night of sizzling skillets, flavor layering, and community dining!

The Menu

The Main: Sizzling Beef Bul-gogi

Tender, thinly sliced beef marinated in a sweet and savory soy, pear, sesame, and garlic glaze, seared to smoky perfection.

The Quick Pickle: Yangpa Jangajji (Quick Soy-Pickled Onions & Jalapeños)

Crispy red onions and fresh jalapeño rounds flash-pickled in a sweet-and-sour soy brine—the ultimate crunchy, tangy bite to cut through rich grilled beef.

Banchan 2: Oi Muchim (Spicy Cucumber Salad)

Crispy, thinly sliced cucumbers tossed with gochugaru (Korean chili flakes), rice vinegar, sesame oil, and toasted seeds for a bright, refreshing crunch.

Banchan 3: Sookju Namul (Garlic-Sesame Seasoned Mung Bean Sprouts)

Blanched, crunchy mung bean sprouts gently tossed with toasted sesame oil, garlic, scallions, and sea salt.

Bonus Included: We’ll also have warm steamed rice, fresh lettuce wraps (ssambap), and ssemjang dip set out so everyone can build their own custom K-BBQ wraps!

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

You will work with other students in groups of 4, sharing workstations and equipment.
Classes are 2 hours, unless otherwise noted above
Hands-on classes are limited to 12-16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
We will serve water, soda or 2 glasses of wine with your meal.

Mise En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.