Korean Cooking Class: Traditional Honok Experience

Master Korean Spicy Stir-Fried Chicken with Chef Hakyung. Experience hands-on training in a traditional Honok near Gyeongbokgung Palace.

Duration: 3 hours, 30 minutes
Cancellation: 24 hours
Highlights
  • 66-1 - Join us for a delightful experience of making Korean picnic food, Kimbap, with a special twist: Bulgogi Kimbap! (If you have dietary restrictions regarding beef, alternative options are available. Please inform us in advance.) The chef will also demonstrate how to prepare boneless Korean fried chicken, a perfect pairing with Kimbap for…
What's Included
  • Carbonated beverages
  • Tea and coffee
What's Not Included
  • Alcoholic Beverages
Meal Options
  • welcome drink
  • Bulgogi Kimbap
  • Korean Spicy Fried Chicken
  • Vanilla ice cream topped with Traditional Korean honey cookie
Additional Information

The instructor is a professional chef with an educational background and 7 years of experience in Korean cuisine. You’ll get hands-on training from a professional chef and learn a good recipe that can easily be repeated at home. The studio is a traditional Korean house, Honok, so you’ll see and feel the traditional Korean atmosphere while cooking. The place is easily accessible to Gyeongbokgung Palace.

Location
66-1
66-1, Jahamun-ro, Jongno-gu, Seoul, Side Alley, Blue Door
Cancellation Policy

For a full refund, cancel at least 24 hours before the scheduled departure time.

Customer Ratings
5.0
(2 Ratings)
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1 star
Irene_t
Dec 28, 2024
Thank you Chef Kim - Truly enjoyed the personalised session with Chef Kim. Not only hands on but also learnt more about the traditional Hanok where the studio is located. Would love to come back for the Kimchi class next time. Thanks Chef Kim
Review provided by Viator
Tee_s
Sep 30, 2024
Great class :) - This was such a great cooking class! Chef Hakyung was very welcoming and helped us through all the steps in the class. I highly recommend adding to your list when you come to Korea!
Review provided by Viator
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up to 4 guests
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February 2025
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