Cooking with Kimchi with SVCI Graduate & Private Chef Justin Cochran
Sat, Jan 24
|Sun Valley Culinary Institute
Discover the bold, complex, and endlessly creative world of kimchi with SVCI graduate and private chef Justin Cochran. With more than 200 varieties found across Korea—shaped by region, ingredients, and tradition—kimchi offers far more than most of us realize.
Time & Location
Jan 24, 2026, 6:00 PM – 8:00 PM
Sun Valley Culinary Institute, 211 N Main St, Ketchum, ID 83340, USA
About the event
In this class, Chef Justin will spotlight dishes inspired by baechu-kimchi, the most popular and widely available style made with Napa cabbage and red pepper paste. Accessible, versatile, and packed with flavor, it’s the perfect gateway into cooking with fermented foods.
You’ll begin by exploring the sweeter side of spice with bread and kimchi jam, followed by a crave-worthy kimchi grilled cheese slider—a melty, crispy bite that perfectly blends comfort and heat.
Next, Chef Justin will build a soulful, aromatic kimchi stew, sharing techniques and flavor-balancing tips along the way. The menu continues with seared salmon paired with a bright, tangy kimchi gastrique and kimchi Brussels sprouts, showcasing the ingredient’s depth and range.
To finish, enjoy a nod to classic Asian-American baking with Chinatown almond cookies, a sweet, crisp finale to a flavorful and inventive class.
