Banchan Workshop #4 - Korean Street Food - Part I

A few weeks ago, I hosted another Korean cooking workshop, Banchan Workshop #4. I wanted to do something with a theme this time so I started planning the workshop idea around Korean Street Food. I felt like I had plenty to share on this topic because I have very fond memories of it as a child growing up in Korea. There were many street food carts outside of my elementary school and inner/outer streets of my hometown in Seoul. Food was cheap and delicious and my friends and I as kids enjoyed eating favorite street foods like Tteokbokki (spicy rice cakes), Uhmook (fish cake soup), Gimbap (A vegetable hand-roll) and Hotteok (sweet flat cake). Korean street food also has the name for 'School Food' or 'Boon Sik' (분식), which means afterschool snacks. I feel very lucky to have been exposed to this kind of food culture in Korea. I wanted to bring some of that same good stuff to our workshop table.

I designed a menu that we can make together in class. All of them were picked from most popular street food in Korea. These dishes are named after a region in Korea or market places where you can find them. If you have plans to visit Korea anytime soon, I highly recommend trying some of these street foods. The best places to try are some of the market places in Seoul and Busan; two biggest cities in Korea. Here are some quick photo recap from the event. I'll be share more photos later this week so hope you stay tuned...!

I partnered with Feastly again to host this event. Kitchen studio was filled with natural light and plenty of space for us to do our prep and dine together. I also worked on some details but without going too over-board this time. After all, food was the main focus and I wanted to spend more time developing recipes and testing them. I love planning little details for events. I find great joy in them but I tend to spend so much time on them, I had to stay focus on food. I picked up some succulents and cacti that was on good deal at The Dry Garden here in Oakland. I roughly painted some Korean newspaper to go with the centerpiece and prepared logo stamped tissue papers for the serving trays.

I also partnered with Whole Foods Market to bring the freshest ingredients for the class. All of fresh produce and seafoods were picked up at Whole Foods Market Berkeley (Gilman) and Whole Foods Market Oakland locations. I was also excited to prepare a small gift basket filled with Korean home-cooking pantry items that we can raffle off at the end of the class for one lucky winner to take home. You can see in more detail what was included in the basket (picture above). Allegro Coffee Roasters (Whole Foods Market Berkeley on Gilman) also provided coffee to be included in the gift basket as well as to serve after the tasting table. 

Sparkly Asian Pear Mint Iced Tea, a welcoming drink prepared by Julee, recipe from Snixy Kitchen. Check out Sarah's food blog for many delicious recipes and photos. This drink mocktail was such a creative one, we had to give it a try~!

After all the greetings and introductions, we were ready to dive right into prep.

Guests Meg, Nancy, MooYoun and Milan were assigned to Shin Dan Dong Tteokbokki (신당동 떡볶이) - Rice & fish cake, vegetables, chewy noodles, quail eggs braised in special Korean chili pepper paste (gochujang) and black bean (choonjang) sauce. 

Guest KayMaria & Carlos working on their Shrimp & Calamari with Korean Pear Naengchae. A Korean style salad with shrimp, calamari, Korean pear, cucumber in homemade mustard dressing. We had a little hiccup on this dish because we accidently used up all the pears in the welcoming drink (eeks!) so KayMaria and Carlos creatively used some of that juice from the drink in the salad dressing to maintain the flavor! Good job guys!

Julee and Connie worked on Gook Jae Market Mixed Seeds Hotteok - Sweet flat cake with brown sugar, honey and mixed seeds filling. Gosh, we almost did some baking!! These were so yummy. We made two different types of Hotteok, one with sticky rice flour mix and pumpkin flavor flour mix. Yum!!

It was cute to see mostly couples signed up for this workshop. We had 3 couples in the group. Here is Lynn and Steven working on Kwang Jang Market Mayak Gimbap - Mini hand rolled vegetable gimbap with special mustard dipping sauce. This dish also goes great with Tteokbokki (listed above).

Eunice and her husband David working on Busan Uhmook Tang - Fish cakes on skewer soup with Korean radishes in seafood broth. Yup, you know me. I like making all the sauces from scratch. We made so many sauces that day!

More to come on how the final dishes turned out and snippets from my egg technique demo AND printable recipes that you can download. Make sure to leave me a note on comments what you would like to see more at these workshops or at my blog in general!

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This post is in partnership/sponsorship with Feastly, Whole Food Market, Allegro Coffee Roasters. All thoughts and opinions are my own. We thank you for ongoing interest and support!

Photography and editing by Lisa Wong Jackson at Good on Paper.

Today is a Good Day

Image VIA

Hey guys! Happy Friday! I'm so looking forward to this weekend. It seems to be that way almost every week now. Today I wanted to write about morning routines. I guess I've been struggling with this little bit and I really want to find ways to start the day on a positive note for everyone. I've always been a night person, working late on projects. I seem to focus better late at night when kids are in bed and I can really get in the creative mode. However, this hasn't been working either as I get so tired by the time they go to sleep and all I want to do is crawl into bed and watch tv or tap through social media. I've written something similiar back when I had this 5am wake-up patterns and how productive I was that early in the day. I've read it somewhere that best time to wake up for most people is at 5am and most productive brain activity hours are your first 4 hours. Seriously?! I'm beginning to wonder if I want to change my sleeping patterns and how hard that would be and if at all make a positive change in our morning routine. This is how my typical weekday mornings look like. I'm usually going through this routine in not so great mood. How can I change that?

6:00 //

My first alarm goes off, I snooze in. I do this everyday.

6:30 // 

My second alarm goes off, I snooze in. I do this everyday. Why da heck do I not change this? Lol.

7:00 // 

My biological clock wakes me up. N9 is awake and he reads. Good boy. T7 wakes up shortly after his brother but sometimes doesn't get up until I wake him up. He always wakes up with a big smile on his face. How!!?! Love him. I make breakfast and start packing lunch. Breakfasts are simple things like cereal/milk, waffles, fruits, eggs. Sometimes fancy things like soup or jook (porridge) if I did some cooking the night before. I never plan breakfast and kids are up for anything because they are hungry. Packed lunches are not really planned either but I do pick up few things regularily at the grocery store with items that I have on my basic list. Sometimes I take requests from them. N9 doesn't seem to mind school food so I mark the school lunch calendar for the menu that he likes so I don't have to pack for him that day. Boys stay for the afterschool enrichment program on Mondays through Wednesdays so I try to pack extra snacks for them.

7:45 //

Wake up Appah (dad). He usually goes to sleep after mid-night. Sometimes even later. A night owl like me. He usually skips breakfast but if I hand him something like hard-boiled egg, coffee, he would grab it. I want to change this. I would like for him to eat breakfast even if it's something small. Appah washes up. Boys finishing breakfast and some finishing their last min homework. I sign about milion school related papers a day. I need to do this at different time because it takes really long to read all of them and something are really important not to miss. I ask the boys to pack their bags.

8:00 //

Kids wash up and gets dressed, socks and shoes. I usually pick and layout clothes for them but I would like to have them pick out their own clothes now. Maybe have them lay it out the night before? We also chat quickly about anything special to remember that day like music class today, I have a spelling test today, field trips...anything, wish each other luck and good day.

8:15 //

Kisses and hugs and all 3 boys off to school & work.

I pick up everything on the floor (but not really clean), make my bed and I wash up.

8:45 //

Quiet time for myself and drip coffee and maybe make breakfast for myself.

9:00 //

Log into work.

Does this sound hectic? How does your morning look like? Maybe if I wake up at 6am according to my first alarm, I bet things would be a lot less hectic. >___< I think breakfast and packing lunch takes the longest so maybe I can do something about that. Any suggestions and thoughts welcome guys. Help!

xo,

Selina

Sanjeok Kkochi (Korean Beef Skewers) - {Recipe}

Hello! Hope your #friyay is looking good moving into good weekend! I have this awesome recipe to share today and maybe if you are in the mood, you can make it this weekend! It's a modern twist on very traditional Korean dish called Sanjeok Kkochi, basically means marinated beef and assorted vegetables threaded into a skewer. The traditional dish looks much more delicate looking than what you see here. Usually all the ingredients cut neatly in same length and lightly battered in flour and egg before cooking. We made this version at our previous Banchan Workshop #3 and we loved it. It was so yummy! This would also be a fun one to make with kids. You can have them thread each ingredients on the skewers. Enjoy!

DOWNLOAD RECIPE HERE

Festive Free Printable Party Invitation Set for Any Occasion - {Printable}

Hi guys! I'm excited to share this free party invitation set printable I designed for Hello Wonderful. Free printable comes with invitation, thank you card, envelope liners and save-the-date email banner. An entire invitation suite to same some $$ for your next party. It works for any age, any type of celebratory event! See tutorial and links to download over at Hello Wonderful blog HERE! 

Seafood with Korean Pear Naengchae (Salad) - {Recipe}

It feels like my favorite season is finally here. Is it fall yet? I'm not sure if I'm ready to let go of this summer. It was a good one. I was busy working and juggling many things as usual but got to spend some time with my family going camping and squeezing in day trip activities here and there. Wish we had more time but kids are now back in school and I have to say it's actually really nice to be able to get back on the grind, back to our routine. Before I say goodbye to this summer, here is a dish that I want to share. It's light, refreshing summer salad with seafood and Korean pear! A Korean pear (Shingobae, 신고배) is usally large and round with rough golden brown skin. It has slightly bitter taste to it but super juicey. I recently found these different type of Korean pear at the market called golden pear (hwangkeumbae 황금배) which is much smaller in size with yellow skin. It's sweet, juicy and has little bit of sour taste like apple! I love adding fruit in my salad because it makes it juicy and refreshing. Hope you get to try this at home and let me know if you like it!

DOWNLOAD RECIPE HERE

Whole Foods Market + Lunchbox Dad's Back-To-School Workshop

A few weeks ago, Tyler and I got to attend the Back-To-School Workshop event hosted by Whole Foods Market and Lunchbox Dad. It was all about tips and ideas for packing healthy lunches and how to make it fun for both parents and the kids. I feel like there is always more room for introducing healthy lunches and snacks for kids. Yes, it takes effort and little bit of planning but I think we all agree that the earlier you help your child to establish good eating habits the better off they will be as an adult. To me, it's been about making good choices with food and changing lifestyle little by little. I can't say that I eat healthy all the time (guilty!) but I've been trying to make small yet lasting changes around here. I think it was also nice for Tyler to hear from other people (other than myself) about what it means to be eating healthy. It was fun and also educational workshop and made me rethink about using lunch box ideas to introduce my kids to healthy living. Thanks Whole Foods Market Oakland for inviting us!

PBS Kids and Whole Foods Market have teamed up to bring some cute school lunchbox supplies. Tyler was excited to get ready for back-to-school with these! Goodie bag was filled with cute lunchbox sacks, a pencil case, sandwich/snack bags. There were also healthy snacks picked by Whole Foods Market like Raisins, No Oil/No Salt Added Popcorn, Quack'n Bites® cheese crakers. You can find these at your local Whole Foods Market. 

It was also really cool to meet Sharon Bowen, Healthy Eating Specialists at Whole Food Market and Beau Coffron from Lunchbox Dad. They both had so many good tips and ideas to share with us. Some of the highlights from what they shared with us.

TIPS FROM SHARON

Healthy Eating Tips

• Eat more plant foods that are vegetables, fruits, nuts, seeds, whole grains, beans, and lentils
• Eat a variety of plant foods (especially vegetables), so that all the different phytonutrients can work together in your body
• Try to eat food that hasn’t been changed very much from the way it grew

Healthy Lunch Ideas

• Celery or apple slices with nut butter/Sunbutter, sprinkled with hemp seeds and raisins
• Roasted sweet potato circles with cinnamon or ketchup
• Homemade baked “kale chips”
• Smash beans and baked sweet potato in a whole grain tortilla
• Roll brown rice, avocado, and mango in a sheet of nori for a sushi burrito
• Whole grain pasta salad with veggies and canned beans, mixed with pizza sauce or salad dressing

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TIPS FROM BEAU

Choosing the right lunchbox gear

• Look for Duarability - Sturdy plastic or stainless steel lunch boxes last longer
• Easy Cleanup is a Must - Buy dishwasher safe pieces
• Compare Prices - Think of investment and find durable products that will last throughout the year. 
• Size Matters - Smaller for younger kids, bigger for older kids. Compartmentalized pieces are great.
• Think About the Planet - Find products that are eco-friendly and designed with environment in mind.

I learned that getting kids involved in packing lunch will actually help me in the end. My main concern has been that they may not be eating enough during the day and staying hungry. On some days, they stay at school until late afternoon. I was worried and started getting their input about what to pack. I figured if they choose what they want to pack, they will most likely eat it all. I'm so bad when it comes to packing creative lunches. It's always been whatever is convenient to pack in the morning. I never realized that you can make this into a simple creative activity you can do with your kids. It's all about keeping it simple and practical for me as well, right? I think it would be a great way for me to get them introduce to new foods that they haven't tried before or is resistent to try. Lunchbox Dad has so many fun ideas on his blog. I'm really gonna have to try that Minion lunch box idea with Tyler! 

I decided to pick up few things at Whole Foods Market and pack something simple and yummy for their first week of school. It's Asian inspired lunchbox with multigrain rices balls with nori, buckwheat noodle salad, potstickers and mixed fruits. Also added chocolate covered pretzels for dessert! This is the first year that I'm adding a little sweets to their lunch as I feel that their portions have gotten bigger and they actually know not to cheat and eat dessert first. Ha!

How To Make Multigrain Nori Rice Balls

• Make rice with mix of multigrain (wild rice, brown rice) with sushi rice (white short grain).
• Let the rice cool down and season lightly with soy sauce, sesame seed oil and sesame seeds.
• Crumble seasoned nori and mix it in with the rice. Make sure rice has been cooled down so nori can stay crunchy!
• Shape it into small bite size rice balls.

I also learned about this really neat lunch box Bentology Living at the workshop. As shown in picture above, this box is very durable and super easy to clean. Some pieces come with lids. I love that there is a space for utensils and it fits nicely into small size lunch bag that you can carry in your backpack.

Hope all of you are having a great start of school year and making healthy choices in your lunch boxes!

For more healthy lunch box ideas, check out Healthy Eating tips on Whole Foods Market website or sign-up for Monthly Newsletter Email with more ideas!

xo,

Selina

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This post is in partnership with Whole Foods Market. All thoughts and opinions are my own. We thank you for your interest and ongoing support!

Summer Fun At Cooking Round The World Camp

Where did our summer go?! We only have 1 week of summer left and boys will be back in school. I can't believe that they will be in 2nd and 4th grade already! Boys had a busy summer this year having fun at different camps. We got to try some new camps this year but we were happy to go back to some of our favorites like the Cooking Round The World kid's cooking camp! Boys attended the Oakland location which was only 5 minutes away from our place on Grand Ave. This was our third year coming back to this camp. Boys are starting to really enjoy helping out in the kitchen and interested in trying new food. Cooking Round The World camp offers weekly summer camps for kids to explore and learn about cooking and different culture by participate in cooking dishes from different countries each day. Each week has different theme and boys attended week of Peru, Switzerland, Finland, Korea and New Zealand. I asked Mindy, the program director if I can come by on the Korea day to take a peek at how things run in the kitchen. Here are some snaps from that day.

I was totally impressed with how kids were working so efficiently in the kitchen. I have to say, I think they were more impressive than my own cooking class! They worked in smaller groups and each group prepared two different dishes. Each day they prepared 5-7 dishes including dessert. Yes, desserts were part of menu each day! 

Older kids were doing more advanced prepping and cooking (by the stove) and younger kids were doing simple prepping like peeling and mixing and setting the table. Everybody had some part in creating the dishes. 

Chef Scott was so great with kids and other teachers assigned for each group were also very friendly and approachable. Things can get pretty stressful in the kitchen when you have so many people (esp. kids!) working around each other. But everyone seems to know what they were doing and looked enthusiastic about learning and helping each other. Kudos to everyone!

In addition to cooking in class, there were other cultural activities like language learning, cultural games and field trips to nearby markets and ice cream factory like Fentons creamery here in Oakland! Camp hours are from 9am to 1pm but they have extended care until 4pm for kids to enjoy these extra curricular activities.

These are some of the dishes made during Korea day. From top left, Mandoo (Korean dumplings), Bean Spouts Salad, Pajun (Korean green onion pancake) and Gyeran bbang (Korean egg muffins). Notice everything they make here is very cultural and all vegetarian! I have picky eating kids, or I should say I used to have picky eating kids but I noticed that boys are starting to open up about try new food and not so resistent about eating vegetables. This might have changed over time but I think Cooking Round The World has a lot to do with it. Kids tend to at least want to try what they make. Wouldn't you? It's a great way to introduce them to new food!  

So impressive how kids were cleaning as they were cooking. I always tell my class to clean as they go!

THIS PHOTO PROVIDED BY COOKING ROUND THE WORLD

I had a great time joining them one day at the camp. I was so impressed with these amazing and talented kids. They really inspired me. At the end of the week, recipe book was emailed to parents so we can try these recipes at home. You can download the PDF recipe here which includes the dishes from Korea day. 

Please make sure to check their website for updates on afterschool programs, upcoming winter, spring and summer camp schedule. Boys will definitely returning next year and hopefully more than just one week.

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This post is in partnership with Cooking Round The World Camp. All thoughts and opinions are my own. We thank you for your interest and ongoing support!

Asian Style Potato Salad {Recipe}

Hello, Happy Friday! Summer is breezing by too fast. Kids will be going back to school in couple of weeks and I'm feeling sad already. I guess we just have to make the most out of every weekend that we have left. Here I'm sharing one of my favorite recipe. It's Asian Style Potato Salad. I make this pretty often because it's great for packing lunch, for a picnic and works as a side dish for any meal. I also like it with toasted bread as a sandwich. You can make small patties and coated with some flour, egg and breadcrumbs to pan fry it. There you have it, a Croquette, a favorite Japanese snack! Hope you get to try it, enjoy!

DOWNLOAD RECIPE HERE

Traveling with Kids | Camp Edison, Shaver Lake, CA

Last month, we went on a camping trip to Camp Edison in Shaver Lake, CA. This was our second time camping with our family. First time was in 2013, we went to Sequoia National Park. It has become bi-annual family tradition for us during summer time as we get to meet up with our family from Southern California. It really helped that we have some experienced campers in the family. Things were booked, planned and organized ahead. I had very fond memories of going camping growing up. But it was not a tradition as I just remember few occasions, but I remember having great time as a child playing by the creek and eating camping food! It's always more fun to go with group of friends or other families where you can delegate cooking/meal duties and even delegate packing equipment. 

The campsite that we went is called Camp Edison. It's owned by Southern Cal Edison, and it's right on Shaver Lake.  It took us about 4 hours from Oakland and we took one break during the drive. We made a reservation in Jan (for June dates) by faxing the Reservation Request Form.

Camping is great not only are we able to enjoy the outdoor nature but also it forces us to go unplug. These days I feel like we have to force ourselves to go unplugging, away from all the electronics, emails and so on and so forth. It's kind of sad, isn't it? Kids had a great time exploring the area. We rented a boat one day to go fishing and play in the water. The lake was so clear and emerald, it felt like we were actually out in the sea. We also went to play at the Dinky Creek which is by another camp site nearby. The water levels were pretty low due to drought but we still had a lot of fun playing by the rock slide and diving into some deeper water spots. Here is some snaps from our trip.

I love camping food! and cooking outdoors! We delegated meals by family and we had some great food while we were there. Some of the menus that we prepared were Kimchi Jjigae (stew) with Bulgogi, Made-to-Order Omelette and Korean Street Toast, Packed Sandwiches / Chips & Drinks to take on the boat, Marinara Meatball Sandwiches, Choonchon Dakgalbi (Korean Chicken BBQ), Gochujang Jjigae and of course some Ramen and S'Mores by the campfire. I had a great time cooking with my sister-in-laws, mostly chatting and catching up on life. 

We prepared this Made-To-Order Omelette bar and had a lot of fun as kids lined up to make their order. It was like we were some kind of street cart selling food. Fun!

My favorite Korean camping food growing up is Gochujang Jjgae (Korean Chili Pepper Paste Stew) with Corned Beef. I remember my dad making this for us when we went camping growing up. It was so good back then and it's still good now. 

We are definitely looking forward to go camping again and explore new places and spend time with the family and letting our kids run and play in the dirt, water and stay dirty. 

Before I sign off, I want to share this ultimate camping packing checklist that you can download and print. This list was provided by Dan, one of my in-law, who is also a very experienced camper. For first time campers, this list will come in super handy! You can download the PDF HERE.

Hope you guys are having a great summer!

Selina

Banchan Workshop #3

There is something really special about gathering people to cook and feast together. As I was discovering new recipes and getting to cook more at home, I got really excited about sharing them. I would have invited few friends over to cook but I have a small kitchen so I thought maybe if I actually plan an event to cook together, that would be fun. Hey, if I can plan a birthday parties for my kids, I can do this. An idea once to share by cooking has now become my biggest project since the time I started blogging. I have met and crossed paths with some amazing people that share the same interest as me.  It's been a fantastic ride so far. You can see how it all started with Banchan Workshop #1, #2 back in May and September, 2014.

I recently learned about Feastly through attending one of their pop-up brunch/workshop and was lucky enough to partner with them to host this year's Workshops. I wish I can do this more often but I had to get pretty realistic about how much work I can handle juggling between my full-time job and family. Working with Feastly's team really helped me to get the word out. I was ready to host another workshop open to public. Meaning, my guests are no longer just my friends but I wanted to meet people who had the same interest as me in cooking Korean food and try out recipes that I've been working on. It's been so much fun meeting people, cooking and feasting together.

On Saturday, May 16, all of us gathered around at the kitchen studio in Berkeley to cook up some yummy Korean food! We prepped all of our fresh ingredients, we cooked in groups of two, had a demo and feasted our way through the workshop. Here are some more details in picture to show how it went.

I wanted to prepare something special for the guests as they arrived in the kitchen. I wanted to prepare something to welcome them and inspire them to cook with me that day. Kitchen linens always inspire me and I've been collecting them. These handmade linens from Vintage Create Room were so pretty. I could really feel the love that went into selecting the fabric and sewing them by hand. We also prepared a welcome drink. This "mojito-meets-piña-colada" inspired mocktail recipe is from Smitten Kitchen was one of the favorites at the workshop. 

More welcoming details made into name button tags (with few last minute changes on the spot to accomodate new guests ^^) and flowers picked out at Flowers and the B to design simple center piece for the tasting table. This flowers in a box was my wedding centerpiece idea. It was bit sentimental and fun to recreate it.

Here is me looking pretty serious there (not at all serious, actually ^^) as I was preparing before guests started showing up. Here is the menu that I had come up with for the workshop.

It took no time for everyone to get working in the kitchen. I was very impressed to see how everyone was working together in this small kitchen. We spent first 30 min of class prepping all the ingredients and although it seem bit hectic from my point of view, I think that's probably a real scene behind any professional kitchen. Chefs & cooks sweat around in the kitchen to get everything right and be able to get the dish out on a timely manner. That's exactly what we were doing and I felt that we were all working as a team. Great job everyone!

After prepping the ingredients, we took a short break. I did a short demo on 'How to Make Fluffy Rolled Eggs'. I love showing these egg technique demos at the workshop because they are so practical and I think most people find cooking eggs as something easy to add to their meal. We also talked little bit about making perfect poached egg but didn't have enough time to actually show a demo so we will have to save that one for the next workshop!

It meant the world to me that both of my sisters, spot two ladies in stripes (Samantha, Sunnie) was there to support. They were working with the guests to walk them through prepping and cooking each dish. We grew up watching our mom and grandma cooking in the kitchen and all of us really enjoy cooking and sharing ideas. I think we learned from very early age that cooking is love and kitchen is where your family's happiness should start. I truly believe that we connected better as family because most of our memorable family time was spent sharing at our dinner table.

Here are our guests getting their hands into prepping every dish. We did have a written recipe to follow but in the end I don't even think we needed them. Everyone seem like they were using their cooking senses, season to taste and even making the dishes beautifully presented. Awesome job! The second half of the class was mostly cooking and plating the dish. Every dish was served warm and timely. We did it! Here is how each dishes turned out.

Buckwheat Noodle Salad with Crab Meat

(This recipe is adapted from one of Banchan Workshop #1 guest)

Three Colors Namul Veggies (Thrown into big bowl of Bibimbap)

served as a la cart Bibimbap with Fried Quail Eggs.

Korean Chicken Taco with Radish Kimchi Slaw and Aioli

Korean Meatballs served with Seasoned Rice Balls

Sanjeok Kkochi (Korean Beef Skewers with Asparagus, King Mushrooms and Rice Cake)

After working hard in the kitchen, it was time for us to feast together. THE BEST PART!

Almond Petite Fours, Sujunga (Traditional Korean Cinammon Drink) was served as a dessert and I packed some Monaka (thin rice crakers filled with chestnut cream or red bean) for the guests to take home. It didn't feel complete sending the guests without some sweets. ^^

The final results were above and beyond. Everything turned out what I had imagined, actually even better! Thanks to all of our guests who came out to cook and feast together, Feastly for helping me to plan the event and coordinating, my lovely sisters Samantha and Sunnie, my cousin Julee for their on-going army of support, Marla for letting us use her kitchen and last but not least, Lisa for shooting the event and documenting it. I cannot thank you enough for the amount of love and support that you guys have given me. I hope we can do more and share great times cooking with friends and bring that happiness back to our own family's table.

For those of you who were not able to attend this time, I'll be hosting another one this year with Feastly on September 26 in San Francisco. You can Sign Up here to be on the mailing list to get informed about the date/time and menu. We will be cooking up some Korean Street Food! 

For everyone else, I have updated latest recipe book that contains all the dishes above and from our previous workshops. You can download the lastest PDF recipe book here! 

Hope you get to try them at home and enjoy them! Bring on more Banchan!

Original Photography and Editing by Lisa Wong Jackson (@good_on_paper),
some photos from Selina's Instagram (@skycreatives)