Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!






In Korean ,bulgogi  means “fried Meat”  it is made of thinly sliced beef or pork  that is marinated and then stir fired or grilled.

¼ cup reduced soy sauce

1/3 cup Champagne Pear Balsamic vinegar

2 scallions, thinly sliced

2 garlic cloves, minced

3 tablespoon brown sugar

2 teaspoon grated peeled ginger

1 pound thinly sliced skirt steak

Crispy Rice and Assembly

3 tablespoons toasted sesame oil, divided

4 cups of cooked white rice

Bibimbap  Mix-Ins  Sesame Carrots , Garlicky Spinach ,Gochujang and Date Sauce


Whisk the first  6 ingredients together in a medium bowl . Add beef, toss to coat . Cover; chill for 30 minutes or up to 3 hours.

Crisp Rice and Assembly

Heat 1 tablespoon of oil in a large cast-iron or non stick skillet  over medium heat . Add rice and pat out in an even layer. Cook , rotating  skillet for even browning , until rice is golden  and crisp on bottom , about 15 minutes

Meanwhile, heat ½ tablespoon oil in a large heavy skillet over medium heat. Add one quarter of beef and cook turning once until cooked through and lightly browned about 3 minutes. Transfer to a bowl. Repeat in 3 batches with remaining beef. Divide rice among bowls. Top with beef, and mix ins and egg. Serve with Kimchi alongside

Sesame Carrots

To make carrots easier, just shred them in a food processor

1 tablespoon toasted sesame oil

4 peeled, cut into matchstick size pieces

Salt and pepper


Heat oil in a large skillet, preferably non stick, over medium heat. Add carrots and cook, stirring occasionally, until just tender, 3-4 minutes. Season with salt and pepper.

 Garlicky Spinach

 Heat 2 tablespoons of sesame oil in a large skillet, preferably non stick, over medium heat .Add chopped garlic cloves  and cook, stirring  until fragrant, 1 minute add two 10-ounce bags fresh spinach and sauté stirring occasionally until soft and wilted.

Gochujang Date Sauce

 Place 5 pitted Medjool dates in a medium bowl and cover with boiling water an let sit until softened, about 10 minutes. Drain and transfer dates to a food processor. Add 1 cup gochujang paste and 2 tablespoons of sesame oil and puree until smooth.


Scoop Kimchi on top

 Fried egg- optional