(Seoul) Korean Cooking Class with a Professional Chef

Cooking Korean food is fun, but what makes this class interesting is the scale and the teaching. With Da-ye running the session in a small studio, you cook from start to finish at your own station, not from a seat in the back.

I love the max 3-person format because it keeps the feedback direct, and I also love that you sit down and eat what you made right after. One drawback to plan around: the studio does not allow spectators, so friends or family who are not cooking will need to make their own plans.

Key Things To Know Before You Go

• Small group limit (up to 3) means more hands-on coaching at your station
• Day-by-day menus let you pick between Korean home-cooked dishes, street food, or a vegan menu
• You eat your own meal with rice and kimchi, plus complimentary drinks
• English instruction keeps the techniques clear and doable
• Recipes, photos, and videos after class help you recreate the dishes back home

Meet Da-ye and Her Studio Style in Gyeonggi Province

This cooking class runs through Ricely Cooking Studio in Gyeonggi Province, and it has a very “teacher with real-world practice” vibe. Da-ye is the owner and the instructor, and she teaches Korean cuisine in English while keeping things relaxed and practical.

What I like about her approach is that it feels built for real home cooking, not a performance for tourists. She’s also connected to food beyond the studio, including a British brunch cafe in Seoul called Nosh, which likely explains why the pace feels friendly and menu-minded rather than overly strict.

How the Class Works: Your Own Station, Pro Guidance

The format is refreshingly straightforward. You’ll be guiding yourself through the cooking process at your own station, while Da-ye provides tips and tricks that Koreans use when cooking at home. That matters because the hard part of home cooking is usually not the recipe, it’s the small decisions, the timing, and the technique you only learn when someone’s watching.

The class is also very limited. Small group means you are not competing with a crowd for attention, and you are more likely to ask questions in the moment. The studio uses a separate entrance for participants, which can help you get in and get settled without extra waiting.

What You Cook Depends on the Day (Pick Your Menu Like a Local)

The menu changes by day, so you can choose a class that matches your food mood. Here are the dish sets that define each session.

Monday and Tuesday: Korean Home-Cooked Comfort

On Monday and Tuesday, the home-cooked meal menu is built around three main dishes:

• Beef bulgogi
• Seafood pa-jeon (seafood spring onion pancake)
• Pork kimchi jjigae

If you want a classic sampler of Korean flavors, this is a strong choice. Bul-gogi gives you that sweet savory profile many people associate with Korean BBQ, while pa-jeon is your hands-on chance to learn pancake-style frying. Kimchi jjigae adds the deep, fermented heat that makes the whole table feel like it belongs together.

Wednesday: Bunsik and Street Food Energy

Wednesday is Korean street food day, the bunsik style that feels snackable and social:

• Tteok-bokki
• Korean fried chicken (dakgangjeong)
• Mini kimbap

This lineup is great if you want variety in textures. Tteok-bokki is chewy and saucy, dakgangjeong brings crisp fried crunch with a glossy sauce, and mini kimbap is the balance dish. It’s also a smart day to go if you want food you can easily recreate for casual hangouts.

Thursday: Dakgalbi and Soy Bean Paste Stew

Thursday shifts to another home-cooked trio:

• Dakgalbi
• Kimchi jeon
• Doenjang (soy bean paste) jjigae

Dakgalbi is the stir-fried chicken dish that many people find addictive once they taste the sauce. Kimchi jeon gives you the savory pancake angle, similar idea to pa-jeon but focused on kimchi. Doenjang jjigae brings funk and warmth from soybean paste, and it’s often the dish that makes a class feel truly “Korean home” rather than just Korean restaurant.

Friday: Vegan Korean Home-Cooked Meal

Friday is the vegan menu:

• Bibimbap
• Japchae
• Doenjang jjigae

This is a good option if you want Korean comfort food without animal products. Bibimbap lets you practice building the bowl style, while japchae is all about noodles and balancing sweet, savory, and sesame notes. Vegan doenjang jjigae keeps the stew tradition, so you still get that satisfying Korean warmth even on a plant-based day.

The Meal Part: Rice, Kimchi, and Actually Eating What You Made

A key detail is that the class duration includes both teaching and the time to enjoy your meal. You are not rushed out the second the cooking is done. You’ll eat at the end with complimentary drinks, rice, and kimchi, which is important because Korean meals are about the full table, not just one hero dish.

I also like that the setup encourages you to take your time. Cooking is one thing, tasting is another, and this gives you the chance to notice how seasoning lands once everything is on the plate. That feedback loop helps you recreate better later.

What Da-ye Teaches You That You Can Use at Home

The class is built around your chosen dishes and cooking them at your station, but the real value is the “how Koreans do it” tips that come alongside the recipe. You are learning not only what ingredients go where, but also the small technique decisions that change results at home.

You’ll also leave with recipe cards and additional media after the class, including photos and videos. That’s a practical advantage because Korean cooking often hinges on visuals. Pan color, sauce thickness, and the look of finished plating can be hard to guess from memory, so having photos and videos helps you correct mistakes quickly.

Why the Small Group Limit Is Worth the Price

The price is $105 per person for about 2.5 hours. That sounds like a lot until you factor in what you actually get: a pro chef, English instruction, cooking time at your own station, and the meal with rice and kimchi plus welcome drinks.

In a bigger group class, a lot of that value gets diluted because you wait for help or you hold back from asking questions. With a max of 3 participants at a time, you can get more direct guidance on technique, and you’re more likely to finish the dishes confidently. Reviews also mention walking away with leftovers, which means the class can feed you more than once when planned well.

So the value comes from intensity. You’re paying for time with the instructor plus real cooking output, not just tasting or watching.

Leftovers, Recipes, and Those Extra Seoul Recommendations

A couple of details from past experiences make the class feel more personal. People have noted that Da-ye makes sure you leave with a decent amount of food to bring back to your hotel, not just a small tasting portion.

Other feedback highlights that Da-ye can share helpful recommendations around Seoul. That matters because a cooking class often feels like a one-off, but when your instructor is also a food business owner, the advice tends to be practical, food-based, and grounded in what she actually knows.

Who This Cooking Class Is Best For

This is ideal if you want hands-on Korean cooking in English without complicated logistics. The small group setup works especially well if you enjoy asking questions while you cook, or if you want confidence before you try similar dishes at home.

It’s also a smart choice if you are short on time but still want something authentic. Two and a half hours is enough to feel like you learned something real, and the menu variety by day helps you pick a style that matches your tastes.

That said, it is not for kids under 18. Also, the studio does not allow spectators, and there is no waiting area for friends and family members. So if you’re traveling with someone who wants to watch rather than cook, plan for them to explore nearby.

Quick Practical Tips Before You Book

Here’s how I’d prepare so you get the most out of the session:

• Come hungry, because the class includes the meal at the end, with rice and kimchi.
• Be ready to cook at a station. If you’re not comfortable with active participation, this setup may feel demanding.
• Pick your day based on the menu set. If you love stews, lean toward the jjigae day. If you want snack and sauce variety, Wednesday is a great bet.
• Bring curiosity. This class is built around the tips and tricks Koreans use at home, which is where your future repeat-cooking success starts.

Is This Worth Booking? My Decision Guide

Book this cooking class if you want a small, English-friendly Korean food experience where you actively cook and then eat your work. The biggest reasons to go are the max 3 format, the day-specific menus, and the fact that you get recipes plus photos and videos afterward.

I’d skip it if you’re traveling with non-cooking companions who need a place to sit and wait, or if you want a purely observational experience. This is built for participation, not watching.

If you’re looking for a high-value food activity in Seoul that feels real and leaves you with both a full meal and a usable home-cooking plan, this one fits the bill.

FAQ

How long is the Korean cooking class?

The class lasts 2.5 hours, and that duration includes both the teaching time and the time you spend eating what you cooked.

How many people are in the class?

The class is a small group limited to a maximum of 3 participants at a time.

Who teaches the class?

The instructor is Da-ye, and the class is run through Ricely Cooking Studio.

What language is the instruction in?

The instruction is in English.

What menus are offered on different days?

Monday and Tuesday focus on a Korean home-cooked meal with beef bulgogi, seafood pa-jeon, and pork kimchi jjigae. Wednesday is Korean street food with tteok-bokki, Korean fried chicken (dakgangjeong), and mini kimbap. Thursday is home-cooked with dakgalbi, kimchi jeon, and doenjang jjigae. Friday is vegan with bibimbap, japchae, and doenjang jjigae.

What is included with the class price?

Included are a welcome coffee or drink, the cooking class with a pro chef, recipe cards after the class, and photos and videos. You also get time to enjoy your meal with complimentary drinks, rice, and kimchi.

Do I get recipes and photos after the class?

Yes. You receive recipe cards after the class, plus photos and videos.

Are children allowed?

The class is not suitable for children under 18.

Can friends or family watch from the studio?

No. Only paid guests who are actively participating in the cookery lesson are permitted in the studio while classes are in progress.

What is the cancellation policy and payment option?

You can cancel up to 24 hours in advance for a full refund. You can also reserve now and pay later, so you can book without paying immediately.