Learn how to make Bossam with Chef Shawn on April 17th

Bossam
Bossam, Spicy Turnip Kimchi, and White Kimchi
Bossam up close

The Menu is: Bossam, Turnip Kimchi, White Clam Sundubu Soup. Dessert will be provided
The class will be held in Haebangchon (near Noksopyeong Station Exit 2)on Saturday, April 17th at 3:30pm. You will first go to a traditional market with Shawn to buy the ingredients. Then you will go to a nearby cooking studio to watch him give a demonstration on how to make the different dishes. You will be able to help participate in making some of the dishes, but it is mainly a demonstration. You will get a recipe book on how to make your own dishes at home. The class will be taught in English and dinner will be provided.The class will last 2 and a half hours and there are only 8 spots available for the class.

The class will cost 40,000 per person and that includes the class, recipes, dinner, and dessert. Contact Dan Gray at seouleats at gmail dot com for more information.
You can confirm your spot by sending payment by Paypal ([email protected]), by Korean Bank Transfer, or in cash during the class.

Bank: 외환은행 KEB
Name: Daniel Gray
Account Number: 620-166405-828

Daniel Gray

Daniel Gray is a Korean adoptee and entrepreneur that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. In 2013, he started Brew 3.14 Pizza Pub. His food tours, cooking classes, and restaurant are ranked as some of the top attractions in Seoul according to the website tripadvisor. He lives in Korea with his wife.

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