Banchan Workshop #5 Kimchi

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Uh man. What a tough week. I’ve been feeling bit under the weather and unmotivated all week. I finally got around to photos from the latest Banchan Workshop #5 Kimchi and it’s making me feel so happy to look at them. Here are just few of my favorites from that day. I’ll be sharing recipes for the Kimchi in separate posts. I wanted to make sure that I include all of mom’s wisdom tips in the recipe. For now, hope you enjoy these photos.


Welcome mocktail – Sparkly Pomegranate Juice, Pineapple Chunks, Crushed Iced with Mint. For the guests to sign-in and meet and mingle. Perfect.


I’ve partnered with EatWith to host this workshop at their beautiful and cozy penthouse studio in SoMa (San Francisco). We had a nice view of the bay, right across from AT&T ball park.

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I’ve teamed up with mom to do 4-step demo/follow model. I also brought my mini kimchi jar ‘Jang Dok (장독)’ to explain about annual kimchi making tradition in Korea called ‘Gim Jang (김장)’. Props always help, right?

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We learned how to make three different types of kimchi. First one was Geotjeori (겉절이) – a non-fermented napa cabbage kimchi. This photo makes my mouth to water.


Second one was Kkakdugi (깍두기), a cubbed radish kimchi.


And Oisobagi (오이소박이), a stuffed cucumber kimchi. I think this one was our favorite of the day.


Our guests went home with this lovely culinary tote from Àplat. My friend Shujan designs and makes these lovely totes and other collections out of her studio in San Francisco and was super generous about sponsoring them. Thank you!!


Thanks everyone who joined us, hope you enjoyed learning how to make variety of kimchi! Thanks to EatWith for co-hosting, awesome Banchan Workshop team, Àplat for sponsoring and Lisa from Good on Paper for shooting the event. I could not have done it without you guys. Really, thank you so much guys! Looking forward to next!

Interested in joining next Banchan Workshop? Make sure to sign-up for the mailing list HERE to get heads-up about dates! Hope to cook and feast with you.


Photography by Lisa Wong Jackson / @good_on_paper

2 thoughts on “Banchan Workshop #5 Kimchi

  1. Pingback: Oisobagi (Stuffed Cucumber Kimchi) | SKYCreatives

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