PHOTOS: We Got Schooled at “How to Prepare a Korean Feast”

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Few things can improve an evening spent discussing and sampling Korean food — except for beer, of course. Such was the case this past Wednesday when we hosted our sold out “How to Prepare a Korean Feast” event at the Brooklyn Brewery.

The tap room was packed with roughly 150-200 guests who attended to sharpen their Korean cuisine knowledge with a kimchi demo from Kimchi Taco, a description of the basic Korean ingredients to add to our pantries from  We Rub You (more to come about this next week), and the low down on New York’s Korean restaurant scene from Matt Rodbard, author of the New York Korean Restaurant Guide.

We did our best to not let our appetites distract us while we took notes, but like us, we imagine the crowd was ready for samples by the end of the evening. Kimchi Taco shared a few types of kimchi including pungent napa cabbage and cucumber varieties that made us thankful for our beers! Alongside their sauces, We Rub You served a spongy pork scallion pancake (we have the recipe!) and a dish that they developed for Korean fingerling potato salad.

Trust us: it was worth waiting in the line that wrapped across the tap room.

Did you attend #KoreanFeast? If so, do you have any photos or comments to share? Let us know by leaving a comment below!

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Ariel Lauren Wilson

Lauren is the editor-in-chief of Edible Manhattan and Edible Brooklyn.