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+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
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.