Cooking Class: Mastering Keto Cooking From Korea
Intertwine the authentic flavors of Korean foods with keto-friendly dishes in this hands-on cooking class with Chef Shinya!
Chef Shinya will teach you how to prepare an elaborate fare of Korean favorites across six decadent courses. Some of the dishes you'll learn to create include thick and savory pancakes with scallions, tangy and quick kimchi, hearty grass-fed beef short rib and chuck stew and fresh spinach namul sprinkled with sea salt. You'll also learn how to create dinner table staples, like milled rice and a sharp dipping sauce.
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Savory Pancakes With Scallions
Quick Kimchi
With cabbage, gochujang, sea salt and garlic
Grass Fed Beef Short Rib and Chuck Stew
With daikon radish and garlic
Spinach Namul
With sea salt, sesame oil and garlic
Milled Rice
With hemp seeds and quinoa
Dipping Sauce
With soy sauce, scallions, garlic, rice vinegar and brown sugar
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
- LabelsKorean, Asian, Couples, Healthy
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for other experiences with Chef Shinya
Abby
22 Aug 2022
Chef Shinya was incredibly knowledgable and shared interesting scientific insight behind great tasting food.
Tyshayna
11 Aug 2022
Great class with lots of good info
Frank
04 Jul 2022
Chef Shinya is an excellent teacher and a very experienced cook. The tips and tricks I learned from him will be very valuable as I work to improve my Ramen.
Event location: Seattle
Chef’s Place
Exact location is provided after booking.
Meet your chef
Chef Shinya is a Japanese chef who specializes in traditional dishes from his home country enhanced with local flavors and ingredients of the West Coast. His combination of both classic Japanese techniques and native ingredients makes for dishes that are truly unique. Chef Shinya has lots of industry experience, having worked as both a culinary instructor and chef trainer. He also formerly owned a restaurant that earned three stars from Seattle Times.
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