CLASS PROGRAMS | Cooking Delight Seoul

This is a 3-hour hands-on Korean cooking program, expertly guided by a seasoned instructor. Participants will learn to prepare approximately 8 dishes in total, including side and main dishes. The session culminates in an individual tasting of all the prepared dishes. (*Menu subject to change.)

Banchan (Side Dishes)

Before we dive into the complexities of preparing the main dishes, we'll warm up by making one of Korea's classic Banchan (side dishes). This is a wonderfully versatile dish that can be happily paired with rice, but it is also perfectly suited to be enjoyed as a savory snack or complement to drinks.

Kimchi Jeon

Crispy Korean savory pancake, traditionally made with aged kimchi, flour batter, and often features a spicy, tangy flavor.

Hobagkjeon

Korean pan-fried zucchini slices,

Coated in flour and egg wash,

Soft, savory, and golden brown

Dongtaejeon

Pan-fried battered pollock fillets,

Seasoned, floured, and egg-dipped,

Delicate, flaky, and savory taste

Geotjeori (Fresh Kimchi)

"The Fresh Side of Kimchi"

While traditional Kimchi is famous for its long fermentation process, Geotjeori is the "fresh" version made to be enjoyed immediately. Think of it as a vibrant, crunchy Korean salad tossed in a bold and savory dressing.

Tteokbokki

Chewy cylinder-shaped rice cakes,

Sweet and spicy gochujang sauce,

Simmered with fish cakes and scallions

Gyeran-mari

Korean-style rolled egg omelet,

Thinly layered and tightly rolled,

Savory, fluffy, and bite-sized

Tteok-galbi

Grilled minced rib meat patties,

Sweet, savory, and smoky flavor,

Tender texture with soy-honey glaze

Jabchae

Sweet potato starch glass noodles,

Stir-fried with colorful vegetables,

Sweet, savory, and chewy texture

Bulgogi (Beef)

Thinly sliced marinated beef,

Sweet and savory soy-garlic sauce,

Grilled or stir-fried to perfection

Jeyuk-bokkeum (Pork)

Thinly sliced pork belly or shoulder,

Spicy and sweet gochujang-garlic sauce,

Stir-fried with vegetables over high heat

Main Dishes

Our curriculum highlights a selection of four dishes out of six widely regarded as the most representative foods of modern Korean cuisine (K-Food). Throughout the class, you will receive hands-on instruction and master the preparation techniques for four specific, essential recipes chosen from this distinguished list. Please be advised that while we aim to keep the itinerary consistent, the final four menu items are subject to minor adjustments due to seasonal ingredient availability or curriculum optimization.