Easy Korean Cooking
$165 per person
What You'll Learn
By the end of the class, you will:
- Make your own kimchi from scratch
- Understand how to prepare kimchi variations using seasonal vegetables
- Use kimchi as an ingredient in classic Korean dishes and in improvised cooking at home
About This Class
Fermentation is key in Korean cooking. Kimchi made the classic way can take months, but we’ll show you a speedier ferment and build a few variations of kimchi to use in some of our favorite Korean dishes. From a tender stew fragrant with pork belly to crunchy kimchi pancakes, this class will show you some of the tenants of Korean home cooking, making them easy enough to incorporate into your everyday fare.
Simple Kimchi and Variations, Pork Belly and Kimchi Stew (Kimchi Jjiggae) and Savory Kimchi Pancake (Kimchijeon)
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
Virtual: The average duration of our virtual cooking classes is 1 1/2 hours. Attendees will be cooking simultaneously with the instructor using items from the ingredients list provided at the point of registration. The instructor will share Pro tips and techniques while answering questions from the audience via Chat. The class will conclude with a Q&A session for any remaining questions and attendees can enjoy the food they’ve cooked, or save it to eat later based on instructor’s direction.
Note that spots purchased for a virtual class can be enjoyed by you or anyone else in your kitchen. However, the link you will receive to log into the class is unique so if you want your friends in other locations to join you, they too will need to purchase a spot.
In-Person: The average duration of our in-person cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating. The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. In most classes, not every student will make every dish. Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe. Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Virtual: Attendees should log onto the webinar provided about 5 minutes before the start time. Virtual classes start promptly on time.
Please note: You must complete an additional registration link to enter the class on the scheduled date. The link will be sent to you via email one day before class.
In-Person: Doors open 15 minutes before the class start time.
Virtual: You will be given a list of ingredients and necessary equipment at the point of registration. We’ve made a conscious effort to include common ingredients and equipment that are accessible to everyone while offering suggestions for substitutions where they may apply.
In-Person: You do not need to bring anything with you to class unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food, and wine are all provided for you.
Virtual: You will be able to enjoy the fruits of your labor at the end of class but feel free to snack while you follow along or pour yourself a glass of wine.
In-Person: In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
Virtual: We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
In-Person: Same as above.
Until recently, Scott Peabody was the executive chef at Nomiku, a job whose responsibilities included recipe R&D and waxing philosophical about food and cooking. He began his career in food at the age of fifteen with his first job as a dishwasher turned prep cook, and went on to attend the Culinary Institute of America in Hyde Park. He cut his teeth in New York City, toiling in the kitchens of culinary giants like Jean-Georges Vongerichten and Thomas Keller, which also served as an initiation into the mysteries of sous vide cooking. After more than a decade working in restaurant kitchens, he’s charting unknown territory in the form of extramural cooking and food writing.