THE FIRST BOWL OF THE YEAR: Seollal Tteokguk & Kimchi Mandu Workshop
Presented by Korean Cultural Center New York in collaboration with Jiyoung Park of ParksKitchen.
◾ DATE & TIME: Tuesday, February 17, 2026 @ 6~8 pm
◾ VENUE: Bueok at Korean Cultural Center New York
(122 E 32nd Street, 4th Floor, New York, NY 10016)
◾ Admission: Free (Pre-registration required)
Celebrate Lunar New Year, Seollal (설날) with the Korean Cultural Center New York through one of Korea’s most meaningful traditions—food.
Led by Korean cooking instructor Jiyoung Park, the workshop features tteokguk (rice cake soup) and kimchi mandu (dumplings), dishes traditionally enjoyed on Seollal to welcome the New Year with wishes for renewal, longevity, and good fortune. Participants will learn how to prepare these comforting dishes while discovering the cultural stories and values behind Korean New Year food traditions.
Workshop Approach: The Spirit of Dure (두레)
Jiyoung’s teaching philosophy is inspired by Dure (두레), a traditional Korean system of collective labor practiced in farming villages. Rooted in the idea of sharing the burden, Dure emphasizes cooperation, mutual support, and community.
In this workshop, participants will cook side by side—sharing tasks, learning collaboratively, and experiencing Korean food culture through the spirit of togetherness that defines both Seollal and Korean culinary traditions.
Lunar New Year (Seollal) Special Menu
Tteokguk (Korean rice cake soup)
Kimchi Mandu (Korean dumplings)
* Optional pairing: Hwayo (화요), a premium Korean distilled soju
What Participants Will Experience
Hands-on preparation of traditional Korean Seollal dishes
Cultural insights into Lunar New Year food symbolism
A collaborative cooking experience inspired by Dure
A warm, festive atmosphere to welcome the New Year
No prior cooking experience is required.
🔳 ABOUT THE INSTRUCTOR
Based in San Francisco, Jiyoung Park is a Korean cooking instructor and entrepreneur with nearly 19 years of global teaching experience. Her culinary journey began in her mother’s restaurant kitchen in Seoul, where she developed a deep appreciation for home-style Korean cooking rooted in family tradition.
Jiyoung has taught over a thousand cooking classes in major culinary cities around the world, including Tokyo, London, Seoul, Rome, and New York City, and has hosted workshops for major organizations such as Google and Meta. Fluent in English, Japanese, and Korean, she creates welcoming, inclusive learning environments for a wide range of audiences.
Beyond teaching recipes, Jiyoung is known as a culinary storyteller, designing food experiences that highlight the cultural meaning behind Korean cuisine. Most recently, she collaborated with KQED and the Asian Art Museum to teach Kimjang, the traditional communal practice of kimchi-making.