The Art of JANG: Cooking with Korean Sauces

Gochujang (red chili paste), Doenjang (soybean paste), Ganjang (soy sauce), and Yondu (plant-based umami sauce).

This immersive four-part, hands-on workshop series will guide you through each sauce, reimagined with seasonal ingredients, elegant pairings, and global culinary techniques.

Each class features two dishes, with insights into Korea’s rich tradition of fermentation and flavor.

Experience Highlights

• Two original sauce recipes crafted by Chef Kiki

• Two beautifully composed dishes using the featured JANG

• Step-by-step hands-on cooking and plating

• Expert tips for serving, presentation, and pairing at home

• Bespoke cocktail pairings crafted with traditional Korean spirits

• A gift bag 🎁 featuring high-quality Korean sauces (Yondu Culinary Studio, Sempio)

Workshop Menus & Dates

◾ Doenjang (Soybean Paste)

Menu:

• Oven-Roasted Eggplant with Sunflower Seed & Beef Doenjang Sauce

  Holland eggplant, chayote, fresno chili, parsley

  (Vegetarian version available)

• Crème Fraîche Ice Cream with Doenjang Caramel & Hazelnut (Vegetarian)

  Hazelnut crumble, lemon verbena powder

Dates & Times:

• Friday, August 15, 2025 | 6–8 PM

• Friday, September 5, 2025 | 6–8 PM

◾ Gochujang (Red Chili Paste)

Menu:

• Pork Belly Gochujang Cream Toast

  Gochujang cream cheese, toasted brioche, charred pork belly, chive, crispy shallot

• Gochujang Pomodoro (Vegetarian)

  Tomato cream pasta, pickled green tomato, garlic chips, parmesan cheese

Dates & Times:

• Saturday, August 16, 2025 | 5–7 PM

• Saturday, September 6, 2025 | 5–7 PM

◾ Ganjang (Soy Sauce)

Menu:

• Whipped Ricotta Pumpernickel Bite with Date Ganjang & Tamarind Chutney (Vegetarian)

  Toasted pumpernickel bread, cherry tomato, mint, basil

• Seafood & Scallion Pancake with Yuza Chili Ganjang Sauce

  Squid, shrimp, baby kale, red sorrel, carrots, watermelon radish

Date & Time:

• Friday, August 29, 2025 | 6–8 PM

◾ Yondu (Plant-Based Umami Sauce)

Menu:

• Potato-Prosciutto Dumplings (Ravioli Style) with Yondu–Pine Nut–Perilla Oil Pesto

  Potato-prosciutto filling, perilla seed leaves, pine nut, Parmigiano-Reggiano, chili flakes

• Baklava-Inspired Savory-Sweet Dessert Bite

  Phyllo layers, Yondu “caviar” pearls, sesame cheesecake, pistachio crumble, orange-ginger syrup

Date & Time:

• Saturday, August 30, 2025 | 5–7 PM

⚠️ Allergen Notice

Some dishes may contain soy, dairy, gluten, or nuts. Please notify us of any allergies in advance.