Classes catering to foreign visitors teach the basics of Korean cooking
When Robin Searl came to Seoul from Hong Kong for a weekend getaway, she didn’t just settle for trying the local cuisine. She learned to cook it herself.“I just took a cooking class and I’m heading to the rice cake museum later,” she said. “I like taking cooking classes when I go on vacation because I learn something new and I get to eat something delicious. Besides, it’s fun.”
As Korean food gains recognition abroad, more visitors to Seoul are not only eating Korean dishes, but also including Korean cooking classes as part of their itinerary.
A handful of culinary institutions in Seoul offer various Korean cooking experiences, conducted by English- and Japanese-speaking instructors. These schools are located in tourist and shopping districts such as Insa-dong and Myeong-dong in the heart of Seoul. It is best to contact them well in advance to discuss availability and menu, especially for any specific requirements or group classes. Some places hold classes by request only, whereas others can accommodate same-day reservations and walk-ins.
The Korea Cuisine Experience Center (www.korea-food.or.kr) is located in the basement of the Korea Tourism Organization Office, where visitors can book cooking classes as well as get help with general travel needs. Cooking classes run for 60 minutes to 90 minutes and are held three times a day, Monday through Saturday, for a cost of 30,000 won ($27) to 50,000 won. Classes can be conducted in English, Japanese or Chinese. KCEC offers cooking classes ranging from a single visitor to up to 20 people. Walk-ins can be accommodated if there is room. Nearest subway: Jonggak Station, line No. 1, exit 5; or Euljiro Ipgu Station, line No. 2, exit 2. Contact pak-hh@korea-food.or.kr.
Chonga Kimchi World (www.kimchiworld.org) is operated by Daesang FNF Corporation, whose main business is packaged kimchi under the leading Chonga brand. They have a cabbage kimchi-making class, run five times daily in Japanese and up to three times daily in English. In addition to making cabbage kimchi and tasting makgeolli, or rice beer, participants can choose to cook either tteokbokki, or rice cakes and vegetables in spicy or soy sauce, for 28,000 won, or japchae for 35,000 won. Classes last one hour and participants are welcome to take their kimchi home. Nearest subway: Anguk Station, line No. 3, exit 5. Contact kimchiworld@daesang.com.
The Institute of Traditional Korean Food (www.kfr.or.kr), headed by Dr. Sook-ja Yoon, a leading figure in traditional cuisine and a prolific cookbook author, offers a cultural experience through cooking that reflects her expertise in tteok, or rice cakes. The basic options for foreign visitors are making bulgogi for 50,000 won or making a choice of two types of dishes plus wearing a traditional costume for 70,000 won. All classes, lasting about two hours, include a tour of the rice cake museum on the second floor of the building. Nearest subway: Jongno 3-ga Station, line Nos. 1, 3 and 5, exit 6. Inquire via web site.
Food & Culture Korea (www.fnckorea.com) is a well-known food styling school led by Su-jin Kim, who is the food director for many famous dramas and movies. Cooking classes for foreigners are conducted in English and Japanese and are held by request only with a customized menu. F&C’s kitchen space can accommodate up to 60 people, but the school requires a minimum of two people for a class, starting at 30,000 won per dish and lasting about an hour. Nearest subway: Gyeongbokgung Station, line No. 3, exit 2. Contact hwlee@fnckorea.com.
O’ngo Food Communications (www.ongofood.com) offers two main programs - food tours and cooking classes. Classes are run twice daily with different menus depending on the day of the week. Beginning classes include two dishes for 65,000 won, and intermediate classes include five dishes for 120,000 won. Nearest subway: Anguk Station, line No. 3, exit 4. Contact ongofood@ongofood.com.
Yonhap
with the Korea JoongAng Daily
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