Secret Cooking Class in Seoul by Secret Food Tours

Kimchi is more than a side dish in this two-hour Seoul class. You’ll work it into three different preparations, from a crisp cabbage pancake to mild white kimchi served with noodles, while a chef explains how the techniques and traditions shape the food.

I like that the class moves beyond a single familiar version of kimchi, and that you get to make a full meal rather than watch a demonstration. The small group, capped at eight people, should leave room to ask questions and get hands-on with the cooking.

One consideration: the advertised price is $87 per person, so this is a paid cooking experience, not a low-cost meal. It makes the most sense if you want practical instruction and time with Korean food traditions, not simply a quick taste of Seoul.

What to know before you book

• Three distinct kimchi dishes: Make cabbage kimchi pancake, radish kimchi, and mild white kimchi with noodles.
• A full meal, not just a lesson: The radish kimchi goes into bacon fried rice topped with an egg, alongside the other dishes.
• A chef-led introduction: Learn about kimchi’s history, preparation, and variety, as well as ingredients you can look for in your own city.
• A drink and an extra dish are included: Choose a glass of makgeolli, a Korean rice wine, or a soda, and expect one additional secret dish.
• A small group near Gyeongbokgung Palace: Meet on the third floor at 36 Jahamun-ro 7-gil, in Seoul’s Jongno District. The class lasts about two hours and ends at the same place.
• A clear cancellation window: You can cancel for a full refund up to 24 hours before the start time.

Kimchi is the lesson, and dinner is the payoff

This class gives you a useful way to think about Korean cooking: rather than treating kimchi as one fixed condiment, you see how it can bring different flavors and textures to a meal. The session focuses on three kimchi preparations and uses them in dishes with distinct roles, from a savory pancake to a cooling noodle dish.

That approach is appealing if you’ve eaten kimchi in restaurants but want to understand more about how it is made and used. You’ll hear about the traditions behind it, learn about fermentation, and practice balancing stronger and milder flavors as you prepare the meal.

The class takes place in a cooking space near Gyeongbokgung Palace, at a third-floor address in Jongno. The meeting point is precise, but it is not a palace tour: the experience centers on food, and the class ends back at the meeting point.

Starting with ingredients and kimchi traditions

You begin by meeting the chef at the cooking location, washing your hands, and getting ready to cook. The first part introduces local ingredients and how you might find them in your own city. That practical angle matters if you want to try the recipes again at home rather than leave with only a pleasant dinner memory.

The chef also explains kimchi’s history and traditions, how it is made, and how many kinds exist. One past class was led by Suyeon, who explained those subjects alongside the cooking. The experience may be led by a different chef on your date, so treat her name as a useful detail from one class, not a guaranteed assignment.

For a short class, this context gives the cooking a frame. You are not just mixing ingredients and following steps. You are learning why kimchi has such a central place in Korean food and how different styles can change a dish.

Cabbage kimchi pancake: crisp, savory, and easy to picture at home

The first dish is kimchi-buchimgae, a cabbage kimchi pancake. It is described as crisp and savory, with the fermented cabbage supplying a strong, savory flavor. The pancake offers a familiar way into the subject: you can see how kimchi works as a main ingredient rather than as a small accompaniment.

This is also the kind of dish that makes a cooking lesson more useful than a tasting. You take part in preparing it, then get to eat what you’ve made as part of the meal. The supplied details do not spell out every cooking step or the exact recipe, so don’t expect a printed recipe or a specific technique unless the chef provides one during class.

If you enjoy food with a little tang and savoriness, this may be the easiest of the three dishes to imagine adapting to your own kitchen. If you are sensitive to fermented flavors, ask the chef about the kimchi’s strength before you begin.

Radish kimchi becomes a hearty rice dish

Next, you make kkakdugi, a crunchy radish kimchi. The texture gives it a different character from cabbage kimchi, and the class uses it in a substantial stir-fried rice dish with bacon and a golden egg on top.

This is a particularly helpful pairing to learn. You see how kimchi can contribute more than heat or acidity: its fermented flavor and crunch can give a rice dish contrast and character. The bacon and egg make this part of the meal feel more filling than a small side plate.

The class is described as hands-on, so expect to prepare the components with the chef’s guidance. The exact amount of time spent on each recipe is not specified, and the two-hour session includes the other dishes, explanations, and eating. If you want a long, detailed lesson focused only on fermentation, this is broader than that. Its appeal is the mix of instruction and a complete meal.

White kimchi and noodles offer a gentler finish

The third preparation is baek-kimchi, or white kimchi, a non-spicy style served with delicate broth and noodles. This gives you a useful counterpoint to the bolder cabbage and radish preparations. It also makes the class more welcoming if you prefer mild food or want to understand kimchi beyond the spicy versions commonly seen outside Korea.

The dish is presented as refreshing, with broth and noodles making it a composed part of the meal rather than simply another batch of fermented vegetables. You’ll learn how the flavors can be balanced and paired, an important part of the class’s broader focus on building a harmonious Korean meal.

The class is not described as a full fermentation workshop, so don’t book expecting to make a large jar of kimchi to take home. The emphasis is on preparing and using kimchi in three dishes during the session.

Makgeolli, a secret dish, and a shared meal

As you cook and eat, you can have a glass of makgeolli, a Korean rice wine, or choose a soda instead. The choice makes the class workable if you do not drink alcohol. The listing specifies one glass, so consider it a tasting-sized part of the meal rather than a drinks-focused event.

There is also a secret dish included. Its name and ingredients are not given in advance, which is part of the surprise, but it also means you cannot plan around a particular recipe. If you have dietary restrictions, ask the operator before booking rather than assuming the extra dish will suit you.

The meal brings the class together. You have worked on three kimchi-based dishes, and you get to taste how they fit alongside one another. The result is more than a cooking demonstration, but the experience is still compact: about two hours from meeting the chef to finishing at the same address.

Small group, central location, and practical timing

The maximum group size is eight. That cap is a real advantage for a cooking activity, where everyone needs space and a chance to follow the chef’s instructions. It does not guarantee one-on-one teaching, but it is a more intimate format than a large class.

The meeting point is the third floor at 36 Jahamun-ro 7-gil in Jongno District, near Gyeongbokgung Palace. The activity begins and ends there. It is near public transportation, though exact transit routes are not provided, so check your route and allow time to find the building and floor.

The class lasts about two hours. That is enough time for a focused introduction and several dishes, but it is not a full-day food tour or a broad survey of Seoul cuisine. You are concentrating on kimchi and how it works in a Korean meal.

The experience averages about eight days of advance booking. That gives you a useful planning benchmark, not a guarantee that a particular date will remain available. Confirmation is provided within 48 hours of booking, subject to availability.

Is $87 fair for this class?

At $87 per person, this is best judged as a guided cooking activity with a meal, not as a simple dinner. The price includes instruction, the three named dishes, one drink choice, and a secret dish. You also get a small-group format and an introduction to kimchi traditions and ingredients.

The value depends on what you want from your time in Seoul. If you’re keen to cook, ask questions, and learn practical ways to use kimchi, the price may be worthwhile. If you mainly want to eat Korean food, you can likely find a less expensive meal elsewhere, though it will not include the same hands-on instruction.

There are a few details to clarify before paying if they matter to you: the exact recipe steps, whether recipes are provided afterward, and the contents of the secret dish are not specified. The activity information also does not describe dietary accommodations. If you have allergies or avoid particular ingredients, contact the operator ahead of time.

Who will get the most from it?

I’d recommend this class to curious eaters who want a practical introduction to kimchi without committing half a day. It suits couples, friends, and solo cooks who enjoy learning by doing and are happy to share a small-group kitchen. The three dishes give you a clear sense of how kimchi can appear in different forms and at different levels of intensity.

It is also a good match if you want a food activity near Gyeongbokgung Palace but do not need the class itself to include sightseeing. The palace is a nearby landmark, while the cooking session remains focused on the food.

You may want another option if you are looking for a broad cooking course, a long fermentation lesson, a large tasting menu, or a guaranteed recipe to take home. The format is concise and specific: kimchi traditions, three dishes, a drink, and an extra surprise.

Should you book the Seoul Secret Cooking Class?

Book it if you want more than a meal and like the idea of making cabbage pancake, radish kimchi fried rice, and mild white kimchi noodles with a chef’s guidance. The small group and range of dishes make the two-hour session feel purposeful, and the included drink and secret dish add to the meal.

Skip it if you are mainly hunting for the cheapest lunch, or if you need firm details about recipes, ingredients, or dietary adjustments before you commit and cannot get them confirmed. For a hands-on look at how kimchi can shape a Korean meal, this is a focused and promising choice.

FAQ

How long does the cooking class last?

The class lasts approximately two hours.

Where does the class meet?

It meets on the third floor at 36 Jahamun-ro 7-gil in Seoul’s Jongno District, near Gyeongbokgung Palace.

Where does the experience end?

It ends back at the meeting point.

How many people can join?

The maximum group size is eight people.

What dishes will I prepare?

You’ll prepare cabbage kimchi pancake, radish kimchi used in bacon fried rice with egg, and non-spicy white kimchi served with broth and noodles.

Is a drink included?

Yes. You can choose a glass of makgeolli or a soda.

Is there anything else included with the meal?

Yes. The class includes a secret dish, though its details are not specified in advance.

Can I cancel for a full refund?

Yes, if you cancel at least 24 hours before the experience’s start time. Cancellations made less than 24 hours before the start are not refunded.