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Making Makgeolli with Soban

Sale price Price $88.00 Regular price Unit price per

Meet makgeolli, a centuries-old Korean rice wine from one of the world’s deepest fermentation cultures. On January 27, we’re learning to make it with the ones who know best.

Soban is one of those places you don't stumble into, you're brought. A family-run Korean restaurant in the heart of K-Town, long beloved by Jonathan Gold and generations of Angelenos who know where the real food lives. It’s soulful, uncompromising, and deeply rooted in slow Korean cooking and fermentation culture.

Now, the drink: Makgeolli.
Milky. Tangy. Lightly sparkling. Incredibly underrated.

It’s Korea’s original table wine, a drink meant to be shared, poured generously, and paired with food, conversation, and long nights.

Join Chef Jennifer Pak, her daughter Deb, and Sunook Park (Korean-American fermentation advocate, brewer, and educator) at Soban for a two-hour, hands-on makgeolli workshop that’s equal parts learning, tasting, and hanging out inside one of K-Town’s most beloved family-run institutions.

You’ll make your own batch to take home and ferment, dig into the history of Korean sool (술) - aka alcohol - without the lecture, and taste multiple makgeollis along the way. Plus a seasonal jeon (savory Korean pancake) demonstration and perfectly paired bites (pork belly, tofu, kimchi, the classics) because makgeolli only really makes sense with food on the table and people around it.

WHAT: Making Makgeolli with Soban

WHEN: Tuesday, January 27th, 7:00 - 9:30 PM

WHERE: Soban, 4001 W Olympic Blvd, Los Angeles, CA 90019

SOBAN

Soban is a warm, unpretentious Korean restaurant tucked into the heart of Koreatown, Los Angeles. Run by mother Jennifer Pak and daughter Deborah Pak, the restaurant is guided by a quiet commitment to preserving and sharing Korean culture through traditional cooking and the slow, patient art of fermentation. This gentle, home-centered approach drew the admiration of the late Jonathan Gold and has continued to resonate with generations of diners.

SUNOOK PARK

Sunook Park is a Korean-American fermentation advocate, brewer, and educator working at the intersection of traditional craft, culture, and design. He is President of the Korea Suul Institute and an owner-partner of Narin Suul Distillery, where he works hands-on with traditional Korean brewing methods as a Gayang-ju master. His approach to suul emphasizes fermentation as a culinary process shaped by ingredients, time, environment, and human intention.

Share this with the people you want sitting across from you at the table.
Tickets are non-refundable.