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March 12, 6:00 P.M. Demo & Dine: An Exploration of Jang with Chef Mingoo Kang, Joshua David Stein, and Nadia Cho

March 12, 2024 06:00 PM

Experience the Soul of Korean Cooking with the Chef and the Authors of JANG 

25 11th Ave, New York, NY 10011, USA

Ganjang, Doenjang, and Gochujang. Known as the three main jangs, these powerful sauces are considered the cornerstone of Korean cooking. Essentially soybeans fermented with water and salt, jangs lend complexity and umami-rich flavor to every dish. Platform is honored to welcome Mingoo Kang, chef of the two-Michelin-starred restaurant Mingles in South Korea and author of the new cookbook, JANG. Chef Kang will lead a demo of Dubu Endive Salad with Sesame Ganjang Dressing which will demystify cooking with jangs and can be easily prepared in a home kitchen. Joining chef Kang in conversation are his co-authors, James Beard Award–nominated writer Joshua David Stein and Nadia Cho, a producer and a champion of Korean food culture in the United States. 

Guests will have the opportunity to taste and learn about two different types of sool from Alice Jun, founder of artisanal Korean rice wine producer Hana Makgeolli, and experience several dishes from the cookbook.

Copies of the book will be available for purchase and signing at the event from our partners at Kitchen Arts and Letters.

General Admission: $95


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Dubu–Endive Salad with Sesame–Ganjang Dressing  

Gochujang Hwe Muchim–Seafood Platter 

Doenjang Barbecue Chicken with White Kimchi Saambap 

Gochujang–Chocolate Choux Pastry 

Hana Makgeolli  Takju 16 

Hana Makgeolli Hwaju 12

Makgeolli generously donated by Hana Makgeolli

About Nadia Cho:  
Nadia Cho is the founder of Jeong Culture and Communication, which is dedicated to promoting Korean food in the United States. She has been a liaison for chefs and journalists to Korean food and has worked with Bon Appétit, Condé Nast Traveler, Food & Wine, and the New York Times and T Magazine to bring chefs and journalists to Korea. She was the producer of the “Jeong Kwan” episode of Chef’s Table and helped produce episodes for Anthony Bourdain: Parts Unknown and other shows on the Cooking Channel, NBC, ABC, and many others. She has produced and directed Korean food content on

About Mingoo Kang: 
Mingoo Kang is the chef and owner of Mingles, located in Seoul, named one of Asia’s 50 Best Restaurants and holds two Michelin stars. Kang’s approach at Mingles of presenting innovative hansik has earned him both domestic and international acclaim, and he frequently collaborates with chefs around the world. Most recently, in 2021, he was awarded the Inedit Damm Chefs’ Choice Award—the only accolade voted for by the other chefs on the Asia’s 50 Best Restaurants list. In addition to Mingles, chef Kang runs a retail market in Seoul called Mama Lee Market; Hansik Goo, which offers creative Korean cuisine in Hong Kong; and the popular fried chicken brand Hyodo Chicken.

About Joshua David Stein: 
Joshua David Stein is a cookbook author, a restaurant critic, and a children's book author. He is the co-author of Notes from a Young Black Chef, Food & Beer, The Nom Wah Cookbook, and the upcoming Russ & Daughters cookbook. He is also the author of the children’s books Can I Eat That?, What’s Cooking?, Brick: Who Found Herself in Architecture, Can You Eat?, and The Ball Book. The father of two sons, he lives in Brooklyn, New York. 

About Hana Makgeolli: 
Hana Makgeolli is an artisanal Korean rice wine producer based in Brooklyn, New York. Crafted with three core ingredients - organic rice, the traditional Korean fermentation starter called nuruk and water - Hana Makgeolli’s products strike an intricate balance between deep grain, fruity and floral flavors with naturally occurring lactic acid. Hana Makgeolli’s brewing philosophy is centered around quality and time-honored traditions, steering away from methods used by most imported conventional makgeolli producers and foregoing any commercial applications of yeast or fermentation enzymes, sweeteners, stabilizers or additives. Celebrating heritage and craftsmanship, Hana Makgeolli aims to showcase the breadth and depth of the sool category.

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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