Last night, Executive Chef Eric Cartwright prepared 14 authentic Korean dishes for a sold out crowd inside the Culinary Development Kitchen. The Korean Student Association was also at the event, and was sharing great insight into the dishes, the Korean culture, and even taught a few people how to use chopsticks!

The menu included:

  • Rice (Bap)
  • Kimchi (Baechu-kimchi)
  • Water Kimchi (Dong-kimchi)
  • Soybean Paste Soup (Geundae-doenjangguk)
  • Spicy Rice Cakes (Tteokbokki)
  • Hot Chilled Noodles (Bibim Myeon)
  • Marinated Chicken Thighs (Dak Galbi)
  • Grilled Beef (Bulgogi)
  • Spicy Stir-Fried Pork (Dwaejigogi-bokkeum)
  • Seasoned Soybean Sprouts (Kongnamul-muchim)
  • Spicy Cucumber Salad (Oi-muchim)
  • Seasoned Zucchini (Hobak Namool)
  • Deep-Fried Kelp (Dashima Twigim)
  • Poached Asian Pear (Baesuk)

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