"Cooking Korean" with Hannah Wong in Hillsdale

April 4 | Hillsdale, NY | 11am–1:30pm

At Hillsdale General Store Home Chef, chef Hannah Wong leads "Cooking Korean," a hands-on class built around core techniques and flavor structures rather than a fixed menu.

Wong has spent the past year and a half operating Haema as a pop-up across the Berkshires and Hudson Valley, developing a following through a format that allowed for constant adjustment—menus shifting with available ingredients, locations, and collaborators. The recently announced move to a permanent restaurant in Hudson, with partner Sarah Jane McLaughlin, provides an exciting new home base without sacrificing her flexible underlying approach to food—iterative, seasonal, and rooted in Korean cooking.

The class reflects that structure. Rather than a single set of recipes, Wong tends to teach through components: how to build a marinade, how fermentation and acidity are used, how balance is achieved across heat, sweetness, and umami. In practice, that often translates into dishes that can be adjusted at home without losing their identity—something that has been central to her pop-up work as well.

It’s less a performance than a working session, with participants moving through preparation alongside the instructor. For those who have encountered Haema through its pop-ups, the class offers a more direct look at the mechanics behind the food.