choosing
Three Korean cooking classes in Seoul and who each suits
The school’s class, the hanok class and the home class with a market walk.
Book the Seoul cooking class ↗The three classes side by side
| Class | Length | The cooking | Set in |
|---|---|---|---|
| The school’s class | 2.5 hours | Jeon, japchae, bulgogi, Jeonju bibimbap, about ten banchan | A studio kitchen by Jonggak Station |
| The hanok class | 2 hours | LA galbi, fresh kimchi, haemul pajeon, tangpyeongchae | A 1930s hanok near Gyeongbokgung |
| The home and market class | 3.5 hours | A market walk, then hands-on cooking | A host’s home, from Mangwon Station exit 2 |
If it is your first class
The school’s class covers the classic table in a single sitting, with jeon, three mains and about ten banchan, and three start times a day.
If you want a small table
The hanok class is limited to a handful of guests, six or seven at most, and serves the meal on bangjja bronzeware in a 1930s house.
If you want a market first
The home class begins at a traditional market with street-food tastings, then moves to the host’s kitchen for the cooking and the meal.
Length
The hanok class runs two hours, the school’s class 2.5 and the home class 3.5, so match the length to the rest of your day.
Stairs and access
The school’s class is wheelchair accessible. The home class has no elevator and no hotel pickup, so check the walk before you book.
Where kimchi comes in
In the hanok class you make fresh kimchi; in the school’s class kimchi is one of about ten banchan tastings on the table.