One bite starts the whole story, and this class explains why kimchi matters. I love the Chef Hakyung small-group approach (you get real attention), and I love that you make kimchi from scratch, step by step. One consideration: it’s capped at four people, so if your dates are firm, booking early is smart.

The studio is near Gyeongbokgung Palace, but it’s not inside the palace grounds, so expect a short walk or quick transit hop to reach it.

Key highlights if you love Seoul with a side of kimchi

• Private class for up to four means questions don’t get lost in the crowd
• Chef-led demo to hands-on cooking so you go home able to repeat it
• Tea or soda welcome with high-quality ingredients from Korean farms
• A studio set up for photos while you cook and eat
• Small meal during class keeps the experience from feeling like a lecture
• Chef Hakyung’s background includes Michelin experience and international kitchen work

A Kimchi Class That’s Really About Learning, Not Watching

If you want Seoul beyond shopping streets and photo spots, a kimchi class is a great choice. Kimchi is one of those everyday foods that’s both simple and full of detail. The trick is learning the details, and that’s exactly where this class earns its reputation.

This is a private cooking class with a maximum of four people, led by Chef Hakyung. The format is a demonstration first, then you take over and make your own kimchi. That two-step structure matters. You get the chef’s reasoning up front, then you do the work while the method is still fresh in your head.

You’re also not stuck in a cold, sterile “school” vibe. The studio is described as a perfect place for taking photos, and you’ll eat in the studio or take food to go. So it feels like cooking plus a meal, not cooking plus waiting around.

The biggest value for me is this: the chef isn’t just teaching a recipe. She’s teaching you how to understand the process so you can cook kimchi again later.

Who Chef Hakyung Is (And Why It Shows in the Lesson)

This class is taught by a professional chef with an educational background and seven years of Korean cuisine experience. The teaching background is also a big part of the trust factor here: Chef Hakyung has worked in a Michelin one-star kitchen and has served as a chef connected to the Korean consulate in the USA.

That matters because kimchi is one of those foods where small choices add up: ingredient quality, timing, salting technique, and the balance of seasoning. When you have a chef who’s used to professional standards, you tend to get clear explanations and practical tips, not just a handout.

In the classroom, you can expect history and method to be woven together. You’ll learn traditional Korean food from scratch, and the chef also covers different ways and styles to make kimchi. That’s useful, because once you understand the logic, you can adjust to your taste later.

What Happens During the 2 Hours (Demo, Then You Cook)

The class runs for about two hours, and the flow is straightforward.

First comes a kimchi demonstration. During this stage, Chef Hakyung prepares the process for the group, and you’re not left hungry or bored. You’ll have a tea or soda prepared by the chef, and the ingredients are described as coming from multiple Korean farms. Think of this as the “set the stage” part, with flavor and context.

Then you move into the hands-on portion. You’ll make your own kimchi with the provided authentic ingredients. This is the part that turns the experience into a skill you can use later. Watching how someone does it is helpful, but kimchi really becomes yours only after your hands do the steps.

The class also includes a small meal prepared while you’re cooking. So you’re tasting while you learn, which helps you catch what good seasoning feels like before you lock in the final steps.

Finally, you can enjoy what you made right there or take it with you. That’s a small detail, but it’s practical. If you’re heading to more sightseeing afterward, taking kimchi to go is a nice reset.

The Studio: Photos, Calm, and a Kitchen You Can Work In

The location is near major landmarks, but the experience happens in a studio kitchen. That changes everything.

A studio setup typically means you have room to work, space to stand, and a clear view of what’s happening. It also means the class isn’t competing with tourist traffic. People can focus on cooking, not dodging elbows.

The studio is described as being well arranged and an ideal spot for photos during and after class. That matters if your trip includes both food and sightseeing. You can get those “I learned this” moments without trekking across town in search of a perfect backdrop.

The Food Part: Tea, Soda, and a Small Meal That Keeps Momentum

Kimchi classes can feel like an edible chore list. This one tries to avoid that by building in small comforts.

You’ll start with tea or soda prepared by Chef Hakyung using high-quality ingredients. Then, while the cooking happens, Chef prepares a small meal. Some people have noted that tteokbokki is included as part of the welcome or meal component, and it can be made to be less spicy depending on the setup. That’s a good sign for comfort and variety, especially if you’re not sure how your spice tolerance will go.

The key is that the meal supports learning. When you’re eating something that fits the Korean flavors you’re practicing, you can better understand seasoning balance and texture.

And yes, the kimchi itself is the main event—but the drinks and meal make the whole block feel complete, like you’re being hosted rather than simply processed.

Stops Before and After: Gyeongbokgung, Cheongwadae Sarangchae, and the Blue House Area

Even though this is a cooking class, the itinerary is tied into Seoul’s historic core. You’ll have stops that include:

• Gyeongbokgung Palace
• Cheongwadae Sarangchae
• The Blue House

These stops add context, because kimchi is food history as much as culinary craft. Spending time around places like Gyeongbokgung helps you connect the learning to the culture that produced it.

One practical note: those landmark visits are not the same as a museum “deep lesson.” You’ll want to keep your pace steady and use them as set dressing for the day, then let the cooking class be the main skill you take home.

Also, since the studio is near the palace rather than inside it, you’ll be moving a bit. That’s normal. Build in a little time buffer so you don’t sprint between landmarks and the kitchen.

What You’ll Learn: Kimchi From Scratch You Can Repeat

The goal here isn’t just tasting kimchi. The class is built around making kimchi from scratch by the end.

What makes that valuable is that kimchi is not a one-size-fits-all recipe. The chef explains:

• the history behind kimchi making
• different ways and styles to make kimchi
• how to follow the process so you end up with kimchi you like, not just kimchi you made

That “from scratch” part matters for return on effort. If you only learn the basics, you end up buying jarred kimchi forever. If you learn the logic of the method, you can adjust your ingredients, spice level, and flavor balance.

The class uses authentic ingredients, so you start with a foundation that matches traditional practice. And with the small group size, you can ask questions when something feels unclear instead of waiting until the end.

The end result is something you can actually bring home, either to eat later or to pack up immediately.

Value for Money: How $80 Gets You Real Attention

At $80 per person, the price can look “high” if you compare it to casual food tours. But the comparison is unfair, because this isn’t a mass activity.

You’re paying for:

• a private class
• instruction from a professional chef with international experience
• a demo plus hands-on cooking
• tea or soda
• a small meal
• and the fact that the studio time is focused on learning, not crowd management

For a couple or a small group, private often becomes a better deal than you’d expect. The per-person cost drops when more people join your group, and everyone benefits from the chef’s attention.

If you’re the kind of traveler who hates “sit and watch” experiences, this fits your style. You’re in the kitchen, making decisions with your hands, and learning how to redo it at home.

Best Fit: Couples, Small Groups, and Food-Driven Sightseeing

This is especially good for:

• couples who want something different than dinner and shopping
• small groups that prefer conversation over crowds
• people who want a hands-on Seoul activity that leaves a tangible result
• anyone curious about Korean food techniques beyond eating

If you’re a total beginner with Korean cooking, you’re still in the right place. The teaching is built around explanation during demonstration and then guided cooking while you try it.

If you’re super confident in the kitchen already, you’ll still enjoy the method and the style options, but you might want to come with a specific question in mind, like how to adjust flavor intensity or spice level.

Price and Logistics: Simple, But Do Plan for Movement

This class runs for about two hours and uses a mobile ticket. The meeting point is listed at 66-1 Jahamun-ro, Jongno District, Seoul, South Korea, and the activity ends back at the meeting point.

It’s also near public transportation, which helps a lot. Still, because you’re combining landmark stops with a studio class, plan your day so you’re not rushing through other major sights back-to-back.

The start-to-finish flow is designed to be smooth. You’ll just want to stay aware of time so you can settle in at the studio without stress.

Should You Book Chef Hakyung’s Kimchi Class?

You should book if you want a Seoul experience with three traits: hands-on learning, real chef attention, and food you can take home. Chef Hakyung’s background and the private format make this a strong choice for travelers who value quality instruction over big-group sightseeing.

Skip it only if you’re chasing something purely casual and hands-off. This is not a tasting-only experience. It’s a cooking class, and the value comes from doing the steps.

If your trip is built around cultural landmarks like Gyeongbokgung Palace, this slots in nicely as a “now I understand it” food stop. The landmarks give you context; the kimchi gives you a skill.

FAQ

How long is the kimchi class?

The class is about 2 hours (approx.).

What is the price per person?

The price is $80.00 per person.

Is this a private class or shared group?

It’s a private cooking class with a maximum of four people participating.

What will we do during the class?

You’ll start with a kimchi making demonstration and then make your own kimchi hands-on. The chef also prepares a small meal during the class.

Are drinks included?

Yes. During the demonstration, you’ll have tea or soda prepared by Chef Hakyung using high quality ingredients.

Where does the experience start and end?

It starts at 66-1 Jahamun-ro, Jongno District, Seoul, South Korea, and ends back at the same meeting point.

What stops are included in the itinerary?

The itinerary includes Gyeongbokgung Palace, Cheongwadae Sarangchae, and the Blue House.

Do I need to print a ticket?

No. You’ll receive a mobile ticket.

Is the class cancelable if plans change?

Yes. There is free cancellation, and you can cancel up to 24 hours in advance for a full refund.