A Taste of JANG: Korean Sauce & Elegant Pairings – Expanded Menu with Korean Liquor Pairings
Co-Presented by Korean Cultural Center New York and Chef Kiki Kim.
DATE & TIME
Friday, August 15th, 2025 | 6:00 PM–8:00 PM (Doenjang)
Saturday, August 16th, 2025 | 5:00 PM–7:00 PM (Gochujang)
Friday, August 29th, 2025 | 6:00 PM–8:00 PM (Ganjang)
Saturday, August 30th, 2025 | 5:00 PM–7:00 PM (Yondu)
Friday, September 5th, 2025 | 6:00 PM–8:00 PM (Doenjang)
Saturday, September 6th, 2025 | 5:00 PM–7:00 PM (Gochujang)
Korean Cultural Center New York
(122 E 32nd Street, New York, NY 10016)
TICKETS: $130.00 - per person
* Advance purchase required. No on-site ticket sales.
The Korean Cultural Center New York (KCCNY) is delighted to present an expanded edition of its acclaimed workshop series, “A Taste of JANG: Korean Sauce & Elegant Pairings — Expanded Menu with Korean Liquor Pairings” co-presented with Chef Kiki Kim and with special support from Exqz by Daytrip and Sempio’s Yondu Culinary Studio.
Discover the soul of Korean cuisine through JANG—Korea’s traditional fermented sauces like gochujang (red chili paste), doenjang (soybean paste), and ganjang (soy sauce)—plus the debut of a new JANG and two refined new dishes, each paired with bespoke Korean liquor cocktails crafted exclusively for this event.
Each session includes:
Two signature sauces created by Chef Kiki
Two beautifully composed dishes featuring the session’s JANG
Korean liquor cocktail pairings to complement each dish
Step-by-step hands-on cooking and plating
Expert tips for serving, presentation, and pairing at home
Whether you’re new to Korean flavors or looking to elevate your home gatherings, this immersive hands-on series offers a refined and memorable taste experience—one pairing at a time.
Each participant will receive a special gift, proudly supported by Sempio’s Yondu Culinary Studio.
Doenjang (된장)
Oven Roasted Eggplant with Sunflower Seed & Beef Doenjang Sauce: Holland eggplant, chayote, fresno chili, parsley (*Vegetarian version available upon request.)
Crème Fraîche Ice Cream with Doenjang Caramel and Hazelnut (Vegetarian): Hazelnut crumble, lemon verbena powder
* Friday, August 15th, 2025 | 6:00 PM~8:00 PM
* Friday, September 5th, 2025 | 6:00 PM~8:00 PM
Gochujang (고추장)
Pork Belly Gochujang Cream Toast: Gochujang cream cheese, brioche toasted, charred pork belly, chive, crispy shallot
Gochujang Pomodoro (Vegetarian): Gochujang tomato cream pasta, pickled green tomato, garlic chips, parmesan cheese
* Saturday, August 16th, 2025 | 5:00 PM~7:00 PM
* Saturday, September 6th, 2025 | 5:00 PM~7:00 PM
Ganjang (간장)
Whipped Ricotta Pumpernickel Bite with Date Ganjang & Tamarind Chutney (Vegetarian): Toasted pumpernickel bread, cherry tomato, mint, basil
Seafoods & Scallion pancake with Yuza Chili Ganjang Sauce, Seasonal vegetables: Squid & small shrimps, baby kale, red sorrel, baby carrots, watermelon radish
*Friday, August 29th, 2025 | 5:00 PM~7:00 PM
Yondu (연두):
Potato-Prosciutto Dumplings, Ravioli Style, with Yondu-Pine Nut-Perilla Oil Pesto: CreamyPotato-ProsciuttoFilling, Yondu,PerillaSeed Leaves &Oil, Pine Nut, Parmigiano-Reggiano, Chili Flakes
Baklava-Inspired Savory-Sweet Dessert Bite: Crisp Phyllo Layers, Yondu “Caviar” Pearls, Sesame Cheesecake. Pistachio Crumble, Orange-Ginger Syrup
* Saturday, August 30th, 2025 | 5:00 PM~7:00 PM
ABOUT THE INSTRUCTOR
Chef Kiki (Kiran) Kim is a New York-based chef known for her creative twist on traditional elements, the workshop blends deep culinary knowledge with artistic presentation—transforming ancient ingredients into modern, memorable dishes. known for blending French techniques with diverse international flavors. With experience in Michelin-starred restaurants and global culinary events, she creates artistic and immersive dining experiences. She specializes in conceptual food events that merge gastronomy with art, pushing the boundaries of flavor and presentation.
* Allergen Warning: Some dishes may contain common allergens such as soy, dairy, gluten, or nuts. Please inform us of any allergies before participating.
* All proceeds from ticket sales support Chef Kiki’s workshop operations, including ingredient costs. For inquiries, please contact: chefkirankim@gmail.com.