We Rub You's Traditional Korean Barbeque Sauce

          “We Rub You”. What a provocative name. Is this a Korean barbeque sauce, or a proposition? “Would you like normal, or hot?” asks Ann Chung, one half of the sister-duo founders of the Korean condiment company so bluntly named. “Hot.” As I bite into my pork scallion pancake, smothered with their specialty blend, it rubs me the right way -- and I need to cool down. Too bad last call for beer came over 30 minutes before samples were passed out.

Hot Korean barbeque sauce made this pork scallion pancake

          I’m at Eater Brooklyn’s “How to Make a Korean Feast” ($5 admission), hosted by Brooklyn Brewery in Williamsburg. I came hoping to impress my friends with bibimbap at my next dinner party, but tonight feels more like an advertisement than a cooking lesson. With the price of admission the same as a beer ($5), maybe I expected too much. We’re not allowed to start eating until each speaker gives their pitch.

          Matt Rodbard and Chef Deuku Hong go first with too-vague clues to the best Korean spots and dishes in the city, promoting their recently published “Korean Restaurant Guide to New York”.  Excuse me. “That place in Flushing,” is not helpful. One clear piece of advice -- Deuki boo’s when a guest offers Danji as their favorite Korean joint. Obviously not his.

Mike Calderon rushes to serve everyone as Brooklyn Brewery closes down

          After a brief and disappointingly non-erotic presentation on the Korean flavor profile from the founders of “We Rub You,” Mike Calderon, executive chef of Kimchi Taco, demonstrates how to make kimchi, only to be interrupted by a warning that the bar  would close an hour before the event ends.

A quick shot of the kimchi sampler before I’m kicked to the curb

          By the time I hit the line, waiting for a kimchi sample, guests are being rudely booted out of the main room. I manage to grab a plate and smuggle it outside to eat on the street. Even soggy and warm, the kimchi sampler is refreshing, though it is definitely missing that distinctive “funkiness,” the bitter, sour punch I expect. Still I’m grateful that the Kimchi Taco guys have also included a dab of cucumber pickle and a summer kimchi. Not bad for a street snack.

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