the menu
The Seoul cooking class, dish by dish
Everything on the menu in order, from the first jeon to the daily dessert.
Book the Seoul cooking class ↗The menu at a glance
| Course | What is on it |
|---|---|
| Appetizer | Three or four jeon from a list of six |
| Mains | Japchae, bulgogi and Jeonju bibimbap |
| Banchan | About ten tastings, kimchi among them |
| Dessert | A Korean dessert that changes daily |
| Drinks | A welcome drink, water, sikhye and Korean tea |
Before the first pan
Three sessions run every day of the week, so choose brunch, lunch or an early dinner and check the calendar for start times on your date. Wear closed-toe shoes.
The jeon
The appetizers are small Korean pancakes. Each group makes three or four from donggeurangttaeng meatballs, pollack pancake, seafood pajeon, beef pancake, tofu pancake and sesame-leaf pancakes.
The mains
Japchae, bulgogi and Jeonju bibimbap are prepared together as a group, so you cook alongside the others rather than alone at a single station.
The banchan
About ten tastings reach the table, among them kimchi, Korean egg-roll, stir-fried anchovy, radish kimchi, seasoned soybean sprouts, seasoned spinach and spicy cucumber.
The sweet finish
The dessert changes daily. Bingsu, a favourite among Koreans, is the one the class names, so treat it as likely rather than guaranteed. Drinks include water, sikhye and Korean tea.
The stories
The chef teaches in English and explains where each dish comes from. Guests describe generous portions, so arrive hungry.