A Taste of Jib-Bap: Discovering the Warmth of a Korean Hansang
Presented by the Korean Cultural Center New York.
◾ DATE & TIME: Saturday, June 27, 2026 @ 5 PM
◾ VENUE: Bu-Eok, Korean Cultural Center New York
(122 E 32nd Street, 4th Floor, New York, NY 10016)
◾ ADMISSION: Free (Pre-registration required)
* Space is limited; advance registration is required.
* Due to limited capacity, participants will be selected through a randomized lottery process.
The Korean Cultural Center New York (KCCNY) is pleased to present A Taste of Jib-Bap: Discovering the Warmth of a Korean Hansang, a hands-on culinary workshop led by Instructor Jiyoung Park, founder of ParksKitchen in San Francisco.
Popularized globally through Korean dramas and films, Jib-Bap (집밥)—meaning “home-cooked meal”—offers a window into everyday Korean life, where meals are not merely consumed, but shared as an expression of affection, care, and belonging. More than simply food prepared at home, Jib-Bap embodies the warmth, comfort, and sense of connection that come from gathering around the table with family and loved ones. For many Koreans, the term evokes cherished memories of meals thoughtfully prepared by parents or family members and enjoyed together at home.
One of the most familiar expressions of Jib-Bap is Hansang (한상), a traditional Korean table setting that brings together rice, soup, and a variety of side dishes in a single meal. More than a dining format, Hansang reflects the Korean values of balance, sharing, hospitality, and community. Through the simple act of sharing food, meals become a meaningful way to nurture relationships and strengthen bonds.
In this collaborative session, attendees will gather in groups to create a traditional Korean Hansang—a complete meal featuring steamed rice, a savory soup, a main dish, an assortment of side dishes, and roasted gim (seaweed)—while exploring the flavors, ingredients, and traditions that define Korean home cooking. Guided by Jiyoung Park, participants will learn fundamental Korean cooking techniques and gain insight into the cultural traditions and everyday practices that shape Korean home dining.
This workshop explores how a traditional Korean Hansang can be created using both fresh ingredients and Korean food products readily available in local markets, including ready-to-eat rice and packaged side dishes. Through a combination of hands-on cooking and instructor-led demonstrations, participants will discover practical and approachable ways to enjoy Korean home-style meals in their everyday lives.
As part of KCCNY’s Global K-Zone Initiative, the workshop will also feature a curated showcase of Korean food products, ingredients, and culinary goods currently displayed in the Center’s fourth-floor exhibition space. Participants will have the opportunity to explore a variety of Korean pantry staples, ready-to-eat products, packaged side dishes, sauces, seasonings, and specialty ingredients commonly found in Korean households today. This unique experience connects traditional culinary practices with contemporary Korean food products, offering a broader perspective on Korea’s evolving food culture.
Join us for a meaningful culinary journey that celebrates the spirit of Jib-Bap and the tradition of Hansang while discovering the tastes, stories, and ingredients that continue to make Korean home cooking beloved across generations.
◆ 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.