Kimchi class with Chef Hakyung near Gyeongbokgung place

Kimchi is not a mysterious jar from a shop shelf here. You watch Chef Hakyung demonstrate how it is made, hear about different styles, then work with the ingredients yourself in a small Seoul studio near Gyeongbokgung Palace. I like the hands-on format, and I like that the class is private, with a maximum of four people.

One consideration: this is a cooking class, not a palace tour. Gyeongbokgung and nearby places appear in the itinerary, but the activity itself takes place at the studio, and the details do not promise visits to those sites.

• Chef Hakyung brings professional experience: She has seven years of experience in Korean cuisine and has worked at a Michelin Guide one-star restaurant and for the Korean consulate in the United States.
• You learn by doing: A demonstration comes first, followed by your turn to make kimchi with provided ingredients.
• The class stays small: Only your private group attends, with a maximum of four people.
• There is more than kimchi: Chef Hakyung prepares a small meal while you work, and past menus have included tteokbokki.
• The studio is near Gyeongbokgung: It is at 66-1 Jahamun-ro, a convenient address for pairing the class with time around the palace area.
• Plan for about two hours: The class costs $80 per person and ends back at the meeting point.

Making kimchi with Chef Hakyung

The class starts with a demonstration, so you can watch the process before handling the ingredients. Chef Hakyung explains the history of kimchi and describes different ways and styles of making it. That context matters: kimchi is not one fixed recipe, and learning how choices shape the result gives you more than a set of instructions to copy.

As she demonstrates, you can sip tea or soda prepared by the chef. The drinks use high-quality ingredients sourced from multiple Korean farms, an appealing detail for anyone curious about the ingredients behind Korean food as well as the finished dish.

Then comes the practical part. You make your own kimchi with the ingredients supplied for the class, with Chef Hakyung there to guide you and answer questions. The small group size helps here. With no more than four people, there is room to ask about a step you find confusing rather than simply trying to keep up with a large class.

The class lasts about two hours. That is enough time for a demonstration, hands-on work and a meal, but it is still a compact activity that can fit into a day of sightseeing. You do not need to be an experienced cook to take part: the class is designed to teach you how to make traditional Korean food from scratch.

A chef with a personal teaching style

Chef Hakyung has a background in education and seven years of experience cooking Korean cuisine. Her professional work includes a Michelin Guide one-star restaurant and the Korean consulate in the United States. That range gives her a useful perspective to bring to a home-style food lesson: she can talk about the craft behind the dish while keeping the class focused on what you can actually do yourself.

The teaching sounds personal rather than formal. You can ask questions during the demonstration, then put the answers to use when it is your turn. If you have always assumed kimchi takes complicated technique or hard-to-find knowledge, this class aims to make the process easier to understand.

The studio also seems to be part of the appeal. It is described as a quiet, photo-friendly space, and the class is held there rather than in a busy restaurant kitchen. That setting may suit you if you prefer a calm place to learn and have time to talk with the chef.

A small meal makes this more than a lesson

While you make kimchi, Chef Hakyung prepares a small meal. The exact menu is not fixed in the details available, so do not book expecting a particular dish. Past classes have included tteokbokki, including a non-spicy version, and some people have been welcomed with drinks and food before the cooking begins.

That added meal makes the $80 price easier to assess. You are paying for a private, chef-led class, ingredients, a demonstration, hands-on instruction and food prepared during the session, rather than for a short demonstration alone. The class also gives you time with a working chef in a small group, which is a different kind of value from a larger, more scripted activity.

You can eat in the studio or take your food to go. If you have plans immediately afterward, that flexibility is useful, though you may want to confirm the details of what can be taken away when you book.

The palace area is the setting, not the lesson

The meeting point is 66-1 Jahamun-ro in Jongno District, and the studio is described as easily accessible to Gyeongbokgung Palace and a traditional market. This makes the class a good fit for a day spent exploring the area, especially if you want a food activity that adds a different perspective to the usual sightseeing.

Gyeongbokgung Palace is named as the first itinerary stop. But the experience is centered on the cooking studio, so do not assume your booking includes palace entry or a guided palace visit. Cheongwadae Sarangchae and the Blue House are also listed in the itinerary, but no separate stops, tours or time at those places are described. Treat them as nearby context, not promised parts of the class.

The address is close enough to make pairing the activity with local sightseeing sensible, but plan your own time around the class. The activity begins and ends at the same meeting point, and the stated duration is about two hours.

Is $80 a fair price?

At $80 per person, this is not the cheapest way to learn about kimchi. Its value comes from the private format and the chance to make the dish yourself with a professional chef, rather than watch a short public demonstration. For a couple or a small group of friends who want personal attention, that distinction can justify the higher price.

You also get a meal prepared during the class, plus tea or soda during the demonstration. The exact menu may vary, and the information does not specify how much kimchi you take home or what containers are supplied. If bringing your finished kimchi back with you is important, ask about that before booking.

The class is especially good value if you want an activity that feels connected to Korean food culture, not just another tasting. You will hear about the history and styles of kimchi, handle the ingredients and see how the process works from start to finish. If you only want to eat kimchi, a restaurant meal will cost less and take less time.

Who will enjoy this class most?

I would point this class toward curious eaters, home cooks and anyone who wants a practical activity during a Seoul visit. You do not need advanced cooking skills, but it helps to be interested in learning how a familiar Korean staple is made. The small group also suits couples and families or friends who prefer a quieter class over a large group experience.

It can work well for solo participants, too. The activity is private, so a solo booking may mean a one-to-one class if that is how the booking is arranged. The class does not require a larger group to make sense, though confirm the booking arrangement for your date.

If you are traveling with someone who does not like cooking, consider whether the hands-on format will appeal to them. This is not a sightseeing stop with a cooking add-on; making kimchi is the main event. The meal helps round it out, but you will spend much of the class watching, asking questions and working with the ingredients.

Practical details before you book

The class is approximately two hours and costs $80 per person. It is a private activity for your group only, with four participants maximum. The booking confirmation is received at the time of booking, and the ticket is mobile.

Public transportation is nearby, though the details do not specify a particular station or route. The meeting address is 66-1 Jahamun-ro, Jongno District, and the class returns there at the end. Free cancellation is available up to 24 hours before the start time; cancellations made later are not refundable.

Should you book Chef Hakyung’s kimchi class?

Book it if you want a small, personal cooking lesson led by a chef with professional Korean-kitchen experience, and if making kimchi sounds more appealing than simply ordering it. The demonstration, hands-on practice and meal give the two-hour class a clear shape, while the small cap of four makes it easier to learn at your own pace.

Skip it if you are mainly looking for a guided visit to Gyeongbokgung or the other named sites. Those places are part of the surrounding area, but the cooking studio is the focus. For a food-minded visitor with room for a two-hour class, this is a practical way to bring home more than a restaurant memory: you leave having learned the process and made kimchi yourself.

FAQ

How long is the kimchi class?

The class lasts approximately two hours.

How much does the class cost?

The listed price is $80 per person.

Where does the class meet?

It meets at 66-1 Jahamun-ro, Jongno District, Seoul, South Korea.

Does the class include a visit to Gyeongbokgung Palace?

The activity takes place in a studio near Gyeongbokgung Palace. A palace visit is not described as part of the class.

How many people can attend?

It is a private activity for your group, with a maximum of four people.

Who teaches the class?

Chef Hakyung leads the class. She has seven years of experience in Korean cuisine and has worked at a Michelin Guide one-star restaurant and for the Korean consulate in the United States.

What will I do during the class?

You will watch a kimchi-making demonstration, learn about the history and styles of kimchi, then make your own with the provided ingredients.

Is food included?

Chef Hakyung prepares a small meal during the class. Tea or soda is served during the demonstration.

Does the activity end where it starts?

Yes. The activity ends back at the meeting point.

Can I cancel for a refund?

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