Join us for a hands-on masterclass where we explore three iconic East Asian savoury pancakes – from Japan, Korea and China – each with a rich backstory and showcasing distinct techniques, ingredients and flavours.
In this class, you’ll make flaky, chewy Cong You Bing (scallion pancakes) from scratch — a beloved street food with roots in Northern China that dates back centuries. As we mix, knead, roll, and pan-fry, you’ll learn the surprisingly refined technique behind this humble dish: how to laminate dough without butter, fold in layers for flakiness, and master that golden, crisp crust. Scallion pancakes are an excellent and tasty way to learn the fundamentals of dough, including kneading, gluten formation, resting, and shaping!
While your dough is resting, we’ll demonstrate and taste two other classic pancakes from Asia and their accompanying condiments!
In Japan, these savoury pancakes are called Okonomiyaki. They’re umami, savoury, sweet and tangy, typically made with cabbage, egg, and pork, our version will include cabbage and bacon. This post-war Japanese dish literally means “grill what you like” and is popular in Osaka and Hiroshima. In Hiroshima the ingredients are layered and the pancakes often include yakisoba noodles. In this class we’ll demo and taste Osaka-style pancakes, where ingredients are mixed together and then cooked like a pancake. We’ll also show you how to make the sticky sweet and tangy sauce that makes these pancakes next level, and garnish the pancakes with umami-packed bonito flakes (fermented, smoked, and shaved skipjack tuna) and furikake (a popular Japanese seasoning and topping). You’ll definitely wow your next dinner party guests!
We’ll also demonstrate for you Kimchi Jeon, a savoury pancake from Korea. This pancake packs a punch of flavour. Typically made with over-fermented kimchi, this pancake is bold, spicy, and crispy. It’s a beautiful example of everyday cooking that turns waste into flavour. We pair this pancake with a signature dipping sauce made with common Korean pantry items like scallion, soy sauce, rice vinegar, and gochugaru (a type of Korean chilli that’s mild, sweet, and slightly smoky).
From scarcity and survival to street food innovation, you’ll learn new techniques, flavour combinations, and dipping sauces to try at home. Whether you’re here to cook, connect, or snack with us, this class invites you to experience food as a way of learning history, heritage, and craft.
$79 + HST
BOOK NOW! -
https://thedepanneur.ca/event/masterclass-the-savoury-pancakes-of-east-asia-by-diana-chu-bomi-choi/
Friends from culinary school, Diana Chu and Bomi Choi co-lead this hands-on masterclass that brings together their experiences growing up, as avid home cooks, and in the culinary industry. Both career changers, this duo started in other industries before finding friendship in culinary school at George Brown College.
Bomi Choi is a multidisciplinary artist with a background in graphic design, ceramics, fiber arts, and culinary arts. She thrives at the intersection of creativity and strategy. Her experience spans branding, digital marketing, prop and food styling, photography, and merchandising, allowing her to craft compelling visual narratives that engage and inspire. For more information about her work and services, check out: @bommgachi/ bommgachi.com
Diana Chu is an ex-public policy consultant with a love for food and the stories behind it. As a social scientist, cook, researcher and writer, her work explores how food can be used as a tool for cultural border crossing and deepening understanding of Toronto’s diverse communities. Currently, she designs and hosts food-based events, writes, and runs food tours. You can follow her work at: @TheGatheringSpot416 and dianachu.substack.com
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events.
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