Vegan Korean Food Cooking Class: Gimbap, Sundubu Jjigae, and more

Korean food can be tricky to navigate when you eat vegan, so this small cooking class offers a practical way to enjoy a full Korean meal while learning to make it yourself. In about two and a half hours in Itaewon, you prepare gimbap, sundubu-jjigae, biji-jeon, and hwa-jeon with host Soomin.

I like two things in particular: the group is capped at four, which gives you room to ask questions and get hands-on help, and the menu uses tofu and soy pulp in several different ways. The class also connects the cooking to Korean ingredients and food traditions, rather than treating the meal as a set of recipes to copy.

One consideration: this is a cooking class, not a quick tasting stop. You’ll spend the session making the dishes, and the address is on the third floor with no elevator. At $75, it’s best value if you want practical cooking skills and a substantial vegan meal, not simply a bite between sightseeing stops.

• Four dishes, one plant-based meal: Make gimbap, tofu stew, soy-pulp pancakes, and flower-decorated rice cakes.
• Soomin leads the class: Expect step-by-step instruction and explanations of ingredients and Korean food customs.
• A maximum of four people: The small class size leaves space for individual questions and guidance.
• Itaewon is the setting: The meeting point is in Itaewon-dong, in the area known as World Food Street.
• Plan for the stairs: The class is on the third floor, and there is no elevator.

Four Korean dishes, made by hand

The menu gives you a broad introduction to Korean cooking in a single sitting. You’ll assemble and roll gimbap, prepare sundubu-jjigae from scratch, cook biji-jeon, and shape glutinous rice dough for hwa-jeon. The dishes offer different tasks and textures, so the class is more than a lesson in chopping and following a recipe.

Gimbap is the hands-on centerpiece: you assemble the fillings and roll them into a neat seaweed-wrapped package. Rolling takes a little practice, which makes it a useful skill to learn with someone nearby to guide you. If you already know the dish, you can still use the session to get more comfortable with the process and explore a vegan version.

The stew, sundubu-jjigae, brings tofu into a warm, savory dish. You make it from scratch, giving you a chance to see how the ingredients come together rather than just tasting a finished bowl. Tofu is also a central theme of the workshop, so the class can help you think beyond the familiar ways of preparing it.

Biji-jeon adds another soy-based preparation: a pancake made with soy pulp. It offers a practical example of using a less familiar ingredient in a satisfying dish. The menu then shifts to hwa-jeon, made by shaping and cooking glutinous rice dough and decorating it with seasonal edible flowers. That last step brings color and a careful, hands-on finish to the meal.

The class description presents the dishes as a complete Korean meal, and the food you prepare is part of the experience, not a demonstration from the sidelines. Come hungry. One useful tip from someone who took the class: bring a container for leftovers, or skip breakfast if you’d like room to eat what you make.

What you learn from Soomin

Soomin’s teaching style is a key part of the appeal. The class is described as step-by-step, with explanations of ingredients and processes, plus time to ask questions. That matters in a hands-on workshop: clear directions let you focus on what your hands are doing, while food context helps you understand why each ingredient belongs in the dish.

You can also expect conversation about Korean food culture and useful pointers for finding vegan food in Seoul. That makes the class valuable beyond its recipes, especially if you are still figuring out how to eat plant-based during the rest of your trip. It is not a citywide food tour, but the guidance may give you a better starting point for your own meals.

The small-group format supports this kind of back-and-forth. With no more than four people, you are not one face in a large room trying to see a demonstration from the back. If you happen to book a session with no other participants, the class may still go ahead as a one-on-one lesson, but you should not count on having a private class.

The experience has a 4.9 out of 5 rating from 32 ratings, with 97 percent recommending it. That is a strong signal for a small, specialized activity, though the most useful question is whether its format fits your plans: you need to enjoy cooking, conversation, and a meal that takes time to prepare.

Itaewon at 11 am

The class meets in Itaewon-dong, in Seoul’s Yongsan District, in the area identified as World Food Street. It starts at 11 am and finishes back at the meeting point after about two and a half hours. The location is near public transportation, which helps you fit it into a day in Seoul without needing to arrange a separate transfer.

The timing makes this a substantial late-morning activity. You can treat it as a cooking-focused start to the day, then continue exploring afterward. Since the class involves preparing several dishes, allow the full stated duration rather than planning a tight appointment immediately after it.

The address is on the third floor, and there is no elevator. If stairs are a concern, check whether the location works for you before booking. Service animals are allowed.

Vegan food with room for requests

The class is built around vegan cooking, a useful feature if you want to experience Korean dishes without needing to negotiate animal-based ingredients at each step. You make a full menu rather than a single plant-based side dish, and several recipes explore tofu and soy in different forms.

Vegetarians and reducetarians can also take part. The experience is described as Muslim-friendly, but that label alone does not establish halal certification or answer every individual dietary question. If you have specific requirements, ask the provider before booking rather than assuming every ingredient or preparation will suit you.

Gluten-free cooking is available on request. That is not a blanket guarantee that every dish is gluten-free, so tell the provider about your needs in advance and confirm what can be accommodated. The same common-sense approach applies to allergies or other food restrictions: the supplied details do not list specific substitutions.

Seasonal edible flowers appear on the hwa-jeon, adding a visual detail to the class and linking the cooking to the time of year. The exact flowers may vary by season, so treat them as a seasonal feature rather than a fixed ingredient.

Is $75 good value?

At $75 per person, this is not a budget meal, but the price buys more than a plate of food. You get roughly two and a half hours of guided, hands-on cooking, four dishes to prepare, a group of no more than four, and a chance to ask Soomin about ingredients and Korean food traditions.

I see the strongest value for someone who wants recipes and techniques to take home, or for a vegan visitor who wants a complete Korean meal in a setting designed around plant-based cooking. If you only want to sample Korean food, you may find a restaurant meal more direct and less expensive. The class earns its price through participation and instruction, not sheer volume of sightseeing.

It is booked an average of 41 days ahead, so leaving it until the final few days of a Seoul trip may limit your options. Confirmation is provided within 48 hours of booking and is subject to availability. You can cancel for a full refund up to 24 hours before the start time; changes and cancellations inside that window are not accepted.

Who will enjoy this class most

I’d put this class high on the list for vegan and vegetarian cooks, curious eaters, and anyone who likes learning by doing. It also suits travelers who want to understand a few dishes well, rather than rush through a checklist of Seoul sights. The menu is varied enough to make the session feel like a meal, while the small class size gives the teaching a personal scale.

It may be less suited to someone short on time, uncomfortable with stairs, or looking for a polished restaurant dinner with no work involved. You will be shaping, rolling, and cooking, and the whole point is to take part. If that sounds appealing, you’ll leave with more than lunch: you’ll have practiced recipes and heard context that can help you make better choices around Seoul.

Should you book it?

Book this if you want a small, practical introduction to vegan Korean cooking and value a host who explains the food as you make it. The range of tofu-based dishes, Soomin’s clear instruction, and the four-person limit make it a particularly good fit for curious cooks and plant-based eaters.

Skip it if you only want a quick meal, cannot manage the stairs, or need dietary assurances that have not been confirmed. For everyone else, it’s a focused, hands-on way to spend a late morning in Itaewon, and a good chance to bring a few Korean recipes home.

FAQ

How long is the cooking class?

It lasts approximately two hours and 30 minutes.

What time does the class start?

The start time is 11 am.

Where does the class meet?

It meets in Itaewon-dong, Yongsan District, Seoul, in the World Food Street Itaewon area.

Where does the class finish?

It ends back at the meeting point.

What dishes will I make?

You’ll make gimbap, sundubu-jjigae, biji-jeon, and hwa-jeon.

Is the class vegan?

Yes. The workshop focuses on vegan Korean cooking.

Can I request gluten-free cooking?

Gluten-free cooking is available on request. Confirm your needs with the provider before the class.

How many people can join?

The maximum group size is four people.

Is the class accessible by elevator?

No. The class is on the third floor, and there is no elevator.

Can I cancel for a refund?

You can cancel at least 24 hours before the start time for a full refund. Cancellations and changes made less than 24 hours before the start time are not accepted.