Continue the fun in Korean Street Food: Part Two with an evening devoted to crispy, savory, and refreshing favorites found at bustling street stalls.
In this hands-on class, we’ll start with twigim, Korea’s beloved assortment of deep-fried treats, learning proper battering and frying techniques for light, crunchy results. Next, we’ll make so-tteok skewers—chewy rice cakes and savory sausage glazed and grilled to create the perfect sweet-savory bite. To balance the richness of the menu, we’ll end the evening with a refreshing strawberry cheong, a traditional fruit syrup drink. Depending on what’s in season in May, we’ll explore other fruits as well, creating a cooling beverage to refresh and reset after the indulgence.
This is a participatory cooking class. Students will work in small groups, explore ingredients and techniques, and enjoy the meal together in true Korean street-food style.
For students aged 13 and older.
"Evelyn is such an enthusiastic instructor, and draws on her life experiences to share her joy of Asian cooking. I love her classes."
Born and raised in Malaysia, Evelyn brings a rich cultural heritage and a lifelong love of food to everything she does. She moved to Canada on a scholarship, where she met her husband of 25 years. Together, they’ve raised two children and cultivated a shared passion for exploring the world—especially through its cuisines. As a family, they’ve traveled extensively across Europe, Asia, Australia, Canada, and the United States, often charting their journeys one delicious meal at a time.
With over 30 years of teaching experience—primarily in music—Evelyn is a natural educator. Her curiosity and creativity in the kitchen have led her to teach culinary classes in a variety of settings, host pop-up dinners, and even cater intimate gatherings. She is especially passionate about the vibrant, diverse flavors of Southeast Asia, and has a deep understanding of traditional ingredients and techniques. Evelyn excels at recreating authentic dishes with a creative touch, making bold flavors accessible—even when hard-to-find ingredients need substitution.
Whether she’s teaching a group how to craft a Malaysian curry or sharing food stories from her travels, Evelyn’s warmth and enthusiasm make her classes an inviting and memorable experience.
Evelyn Sun
