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Community Care: Nourishing Ourselves (Korean Cooking Class: Vegetarian Recipes)

  • 11/07/2020
  • 12/12/2020
  • 2 sessions
  • 11/07/2020, 11:00 AM 1:00 PM (EST)
  • 12/12/2020, 11:00 AM 1:00 PM (EST)
  • Virtual Event
  • 0


  • Members - please log into your BKA account to unlock this rate.

Registration is closed


  • Saturday, November 7, 11am - 1pm

    • Japchae

    • Zucchini Pancakes or Chives Pancakes

  • Saturday December 12, 11am - 1pm

    • Tteokbokki

    • Mini Gimbap

Food is something that we all share and experience.  Our relationships with food is complex as identities, food, culture, and language influence one another.  Some folks enjoy eating, while others do not.  They only consume for caloric consumption. Some folks enjoy cooking over eating, while others focus on aesthetics.  Food is a way for us to express ourselves.  It can be an act of love, an act of disclosure, and an act of community activism as food is a way to bring us together.  As adoptees, our relationship with food, in particular with our country’s cuisine, can be complex; therefore, learning and eating can be a bold statement of reclaiming what was taken for us, to open our hearts to our native tongue, and/or to shun away as it’s a painful reminder of what is lost.  This time together is an opportunity for us to not only feast and learn how to make, but also to (re)connect, laugh, scream, and/or  breathe together, especially during this climate of uncertainty and unrest.  

In November and December, we will meet in the kitchen and engage together via zoom for two hours.  After introductions, the instructor will first demonstrate, and then the participants will follow the steps. The instructor will be available for questions during the process. The menu is set up to ensure most participation from a wide array of dietary preferences and allergies.  If you are comfortable, please send me an email directly if you have any concerns regarding dietary preferences and allergies as I am happy to offer alternative suggestions to use. 

Please note that this series is focused on vegetarian dishes (if you would like to learn to cook with meat, please check out the other cooking series "Connecting with Korean Culture in Our Kitchens".


Due to the pandemic, we will meet via zoom. We will center each two hour cooking class around a few dishes. The instructor will first demonstrate, and then the participants will follow the steps. The instructor will be available for questions during the process. All levels of cooking are welcomed. 

We recognize that folks have various dietary restrictions, allergens, or preferences. We will do our best to offer alternative choices or substitute accordingly. Please let us know if you have any allergies, diet, or preferences, as that will enable us to offer alternative suggestions in ensuring an inclusive environment. 


Registration for this cooking series will be opened to paying BKA members first for 3 days only (Members, please log in to access registration). After that it will be opened to the rest of the BKA community for a small fee of $20. There are 5 spots available. 

Once you receive your cooking kit, you cannot cancel your registration. If you have any questions or have any extenuating circumstances, please contact Holly at 

pears122 [at] mail.chapman.edu.


  • We ask that you sign up based on your availability to attend all classes.

  • You will be provided with an essential Korean cooking starter kit that will include pantry items that are commonly used in all Korean dishes. The cooking starter kit can be contactlessly delivered within 30 miles of the Boston area over the weekend. 

  • You will be responsible for purchasing fresh produce, meat, and other ingredients on your own. Each menu and a list of ingredients will be posted on the BKA website and Facebook event.

  • You will be responsible for having other utensils and cooking equipment such as: cutting board, sharp knives, measuring cups and spoons, pots and pans, cooking utensils such as a wooden spoon for stirring.

Funding for this event is provided by a grant from the NCRC.

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